"It's all Gravy" or "The Secret's in the Sauce"

For some people, gravies and sauces are second nature; for others, they are a mystery. I remember discovering how wonderfully simple it was to make sauces from scratch- that was a long time ago. Since then I have suffered much dismay over how easy it was to TOTALLY SCREW THEM UP!

Have I ever told you about the "Rancid Pork Fat Incident"?

A long long time ago, my husband and I were newly married, and cozily living in our first apartment. I was so pleased with myself and my Mashed Potato Prowess, and my Shake and Bake Chicken Domination. I even knew how to make Gravy from Scratch! Anyway... One night I was making dinner and getting ready to whip up some amazing gravy. I pulled my frying pan out of the oven (we had like one cupboard) and noticed there was some grease in it. I didn't think much of it, in fact I don't think I thought about it at all. I left the grease in the pan and made the gravy. With dinner ready to serve and the gravy simmering in the pan, I decided to have a taste. OH GOD WHAT IS THAT! Whatever it was, it was not edible, it tasted like, rancid something... rancid... Oh! Right! Pork Chops! I had done pork chops like 4 days before. Obviously the grease in the pan had gone "off". GROSS! So I abandoned the gravy, dished myself up and warned my hubby NOT to eat the gravy "It's NASTY! DON'T EAT IT!!" I said.

Before I caught on, he had drowned his plate in the toxic sludge and was shoveling it in his face at record speed.  I begged him to stop, but he insisted it was fine and continued eating. I think he was sick for like 3 days. When I asked him "why the hell would you eat it after I told you it was bad?", he replied "because you made it".

Pork Chops and Perogies

Tonight's dinner... this is a 45 minutes meal... takes approximately 5-10 minutes of prep (assuming you can find what you need in the kitchen) and about 30-35 minutes to cook. Notice there are no vegetables... My hubby hates vegetables, although he will eat pretty much whatever I put in front of him, sometimes I just can't be bothered.

You will need

• 4 medium sized boneless chops (1/2'' thick 3 '' across)
• 1 pkg shake& bake (whatever flavor you like)
• 15 Perogies (cheemo brand is best, you can throw them into the pan frozen)
• 2 tbsp cooking oil
• 1/4 cup grated cheddar cheese
• toppings of choice (Hubby likes bbq sauce and sour cream)

Heat your oven to 375 degrees, While oven is warming line baking sheet with foil BECAUSE WE HATE CLEANING! Coat both sides of chops with shake-n-bake (use a bag or pour the stuff on a plate) arrange on baking sheet and place on center rack in oven.

Look at the time- you will start the perogies in 20 minutes...

In a regular frying pan, heat 2 tbsp cooking oil and put perogies in... only do as many as will lay flat in the pan, they'll cook more evenly this way. The pan should be just under medium heat- enough to cook them through without burning the outsides. Turn perogies when they begin to brown.

Grate cheese and make ready your condiments.

At the 30 minute mark, check the chops; the coating should be crisping and the juices bubbling underneath. Cut into one, they should be somewhat juicy, but the juices should be clear and the meat should be white. If so you can turn off the oven and leave them in there to keep warm until your perogies are finished. If not , return to oven for an additional 15 minutes.

Once the perogies and chops are done, you can put grated cheese on the perogies and dig in!

Cleanup should be easy, just toss the foil that covered the baking sheet and put a little hot water in the frying pan so it's easier to wash out... and sic your hubby on the dishes at the end!



Like I said, no veggies. It's a quick and simple dinner, easily accompanied by frozen veggies or a salad (if you're the salad type ).

Cooking for more people- figure one medium- large chop per person, and about 6 perogies each. Veggies are 1/2 to 3/4 cup per person.