snapplelime

https://www.theenglishkitchen.co/2025/06/ranch-pork-chops.html

I love pork chops. They are not something which I eat very often. I usually try not to eat red meat more than three or four times a month, if that.  Usually, I just eat chicken or fish, or even no meat at all.  I do like a pork chop every now and then, and when I do buy them, I will always buy the old-fashioned, bone-in center loin chops. They have that tasty medallion of tenderloin attached which is my favorite bit!

I had seen a recipe for Ranch Pork Chops on The Cozy Cook on Pinterest one day a few weeks ago and had pinned it to use at some future time. Not only did it look delicious, but it also looked very easy to make.  I find I am getting rather lazy in my old age. If I can make something delicious to eat and do it quickly and easily, I am all for it!

I had enough of complicated cooking when I worked as a Chef. Now, in my retirement years, I really appreciate cooking simple things. It has to be tasty, but if I can get tasty in an easier way, I will choose that. I know I am not alone in this.

They are accompanied with a rich and deliciously creamy gravy which goes together very easily using store cupboard ingredients.  Fabulously tasty.  When it comes to things like pork chops, a tasty gravy really helps to elevate the eating pleasure!

This is a small batch recipe which makes only two delicious servings. You can very easily double or even triple it if you wish.  I think you could grill the chops on the outdoor grill and make the sauce/gravy to go along with them separately. This would also be incredibly delicious.  

I hope you will want to give them a go in any case and that when you do, you really enjoy them as much as I did!

 

WHAT YOU NEED TO MAKE RANCH PORK CHOPS

Just a few simple things. The hardest thing to procure might be the dry ranch seasoning. I will provide a homemade alternative to that.

For the chops:

• 2 bone-in center-cut loin chops
• salt and black pepper to taste
• 1 tsp Italian seasoning
• 1/2 TBS light olive oil

For the ranch gravy:

• 1/4 cup (60ml) white wine
• 1 fat clove of garlic, peeled and minced
• 1/2 of a 10.5 oz/297g tin of condensed cream of mushroom soup (freeze the other half for another time)
• 1/3 cup (40g) dairy sour cream
• 1/3 cup (80ml) milk (I used whole milk)
• 1/4 cup (60ml) chicken stock
• 1 1/2 TBS dry ranch seasoning mix
• 1/4 tsp onion powder (not salt)
• 1/4 tsp dry mustard powder

 

Bone in chops will be more tender and have more flavor. They also will not dry out like the boneless ones do. Mine were 1/2 inch thick.

I used a Canadian Pino Grigio for the wine that I picked up at my local Liquor store. (I wish you could buy it in the shops here.)

I used full fat everything. That's me. Full fat all the way. I am always afraid of low-fat sour cream splitting when it is heated.

Make sure you use powders and not salts.

You can find my recipe for a homemade Ranch Seasoning here at the bottom of the page. Buttermilk powder which is used to make it can be bought online.  I used to buy it online when I lived in the U.K.

 

HOW TO COOK RANCH PORK CHOPS

Basically, just a pan-fried chop. Its the gravy sauce that brings a real jolt of flavor to this dish!

Place the chops between two sheets of plastic cling film/wrap. Pound gently on both sides with the pointy side of a meat pounder, just to tenderize lightly. No need to really hammer it.

Season the chops on both sides with salt, pepper and the Italian seasoning. Leave to sit at room temperature for half an hour or so. This will help the chops to absorb the salt and tenderize them even more.

Whisk together the soup, sour cream, milk, chicken stock, ranch seasoning, onion powder and mustard powder. Set aside.

Heat the oil over medium-high heat in a non-stick skillet large enough to hold both chops. Add the chops and sear them well on both sides, about 2 to 3 minutes per side. If your chops are really thick it may take longer.

Set aside and leave to rest.

 

Add the wine to the skillet and let it bubble up over medium heat. Scrape with a rubber spatula to get all of the goodness up. (This is called the fond.)

Reduce to a gentle bubble and add the garlic. Cook for a few minutes at a slow bubble. turn heat down to low.

Add the sauce ingredients. Cook and stir so that it doesn't curdle or come to a boil. Leave to simmer for 5 to 7 minutes. (You can increase the heat a tiny bit.) Let it simmer until it reduces and thickens, bubbling gently.

Return the chops to the skillet, turning them to coat them in the sauce. Gently heat through and cook until the internal temperature of the chops reaches 145*F/63*C.

Serve the chops with mashed potatoes and a vegetable on the side, spooning some of the sauce over the chops and the potatoes. Delicious!

 

HINTS AND TIPS FOR RECIPE SUCCESS

If you follow these hints and tips these should come out great for you!

1. Use the right kind of pork chop. I recommend bone in center cut loin chops. You get a medallion of tenderloin on one side of the bone and a nice piece of loin on the other. Using a bone in chop adds more flavor to the meat and they will be less likely to dry out.  Also make sure your chops are at least 1/2 inch thick, if not thicker. Boneless chops tend to dry out more.

2. Sear the chops well on both sides. This helps to really bring a nice flavor to the chops and also to the gravy from the pan juices.

3. I used a dry white wine. A Canadian Pino Grigio. If you don't want to use wine you can use chicken stock in it's place.

4. Not a fan of tinned soup?  You can make your own substitute.  There is a lovely recipe here.

5. Try hard not to overcook the chops. This will end up in your having a dry chop which isn't very pleasant to eat. Follow the recommended timings and temperature to check for doneness.

6. Slash the fatty edge of the chops at 1/3 to 1/2-inch intervals with a pair of kitchen scissors or a sharp knife. This will help prevent your chops from curling up during cooking.

 

I was really pleased with the way that these pork chops turned out. They were cooked perfectly, not over cooked and the gravy/sauce was beautifully flavored.  I enjoyed them with some mashed potatoes and a mix of yellow and green beans and carrots.

Other than the time you need to let them sit in the herbs/seasoning before browning; this recipe goes together very quickly. If you enjoy a juicy chop with a nice sauce, then you are sure to enjoy this tasty recipe!

  

I don't eat red meat very often so when I do I like to make sure that I cook it well and that I use a delicious way to cook it. Here are a few other favorites that are also family favorites. I think you might enjoy these also!

PORK CHOPS WITH CREAM GRAVY - Deliciously tender pork chops with pepper gravy, a creamy pepper gravy.  The same type of cream gravy that you might enjoy on biscuits with sausage. The chops are perfectly cooked, well flavored and spiced.  The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!

MAPLE GLAZED PORK CHOPS - These simple pan-fried pork chops with their simple maple and mushroom sauce and glaze make for a really quick and easy dinner recipe.  You begin by curing them with a simple brown sugar rub. With less than 30 minutes to cook, these glazed pork chops are tender, juicy and filled with flavor! Everyone loves them!

Yield: 2 servings

Author: Marie Rayner

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Ranch Pork Chops

Prep time: 35 MinCook time: 20 MinTotal time: 55 Min

Tender and juicy chops, smothered in a creamy ranch gravy. Simple to make and sized for two, this can easily be doubled to serve more. This is delicious served with mashed potatoes and a vegetable on the side!

Ingredients

For the chops:

• 2 bone-in center-cut loin chops
• salt and black pepper to taste
• 1 tsp Italian seasoning
• 1/2 TBS light olive oil

For the ranch gravy:

• 1/4 cup (60ml) white wine
• 1 fat clove of garlic, peeled and minced
• 1/2 of a 10.5 oz/297g tin of condensed cream of mushroom soup (freeze the other half for another time)
• 1/3 cup (40g) dairy sour cream
• 1/3 cup (80ml) milk (I used whole milk)
• 1/4 cup (60ml) chicken stock
• 1 1/2 TBS dry ranch seasoning mix
• 1/4 tsp onion powder (not salt)
• 1/4 tsp dry mustard powder

Instructions

1. Place the chops between two sheets of plastic cling film/wrap. Pound gently on both sides with the pointy side of a meat pounder, just to tenderize lightly. No need to really hammer it.
2. Season the chops on both sides with salt, pepper and the Italian seasoning. Leave to sit at room temperature for half an hour or so. This will help the chops to absorb the salt and tenderize them even more.
3. Whisk together the soup, sour cream, milk, chicken stock, ranch seasoning, onion powder and mustard powder. Set aside.
4. Heat the oil over medium-high heat in a non-stick skillet large enough to hold both chops. Add the chops and sear them well on both sides, about 2 to 3 minutes per side. If your chops are really thick it may take longer.
5. Set aside and leave to rest.
6. Add the wine to the skillet and let it bubble up over medium heat. Scrape with a rubber spatula to get all of the goodness up. (This is called the fond.)
7. Reduce to a gentle bubble and add the garlic. Cook for a few minutes at a slow bubble. turn heat down to low.
8. Add the sauce ingredients. Cook and stir so that it doesn't curdle or come to a boil. Leave to simmer for 5 to 7 minutes. (You can increase the heat a tiny bit.) Let it simmer until it reduces and thickens, bubbling gently.
9. Return the chops to the skillet, turning them to coat them in the sauce. Gently heat through and cook until the internal temperature of the chops reaches 145*F/63*C.
10. Serve the chops with mashed potatoes and a vegetable on the side, spooning some of the sauce over the chops and the potatoes. Delicious!

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https://www.theenglishkitchen.co/2025/06/ranch-pork-chops.html

https://www.theenglishkitchen.co/2025/06/meals-of-week-june-1st-to-june-7th-2025.html

Welcome to my meals of the week post for the first week of June 2025!  Every Sunday I like to share with you, my dear readers, a roundup of all of the delicious meals that I have enjoyed as my main meals over the past seven days!  I also share the recipes and any menu suggestions that I might have. 

I live on my own and don't ever want my meals to be boring or uninspired. I also don't want to be a person who only eats ready meals, or things that come from cans or frozen dinners. They are loaded with salt, sugar and fat.  That can be a huge temptation when you live on your own as I do. As much as possible, and for as long as possible, I want to cook for myself. I also want to keep what I eat as healthy and nutritious as possible.  Sharing that with you on here helps me to stay on track. 

I also live on a limited income as a Senior citizen. I know many of you are in the same boat. With the cost of food increasing as it is, I also endeavor each week to make my meals as nutritionally sound as I can whilst also staying within my budget.

I do eat a family dinner at my sisters most Sundays. Some weeks they will come here. I was eating a meal out with my father once a week, but I have stopped that as it was too expensive and to be honest the food was not all that great. He lives with my sister, and he likes to go out to eat once a week. This also gives my sister the opportunity to cook something for her and Dan that is a bit out of the ordinary like Mexican or Indian food. My father does not like either of those types of food.  

I have offered to have him come here for a meal, and I would cook him one of his favorites, but he wants to go to the restaurant and eat substandard food at an exorbitant price. It's his choice! I might still join him occasionally, but really, I could cook the same frozen crap at home for a fraction of the cost. That's really all they do.  I suppose you are paying for the luxury of not having to cook it for yourself!  😐 To be honest there are no really good restaurants where I live, with the exception of the new Indian place that opened up in the next town over. We ate there when my brother was down and it was excellent!

This is one of the drawbacks of living in a really rural area of the province. When it comes to eating out you are really stuck. There are about half a dozen or more pizza places, two fried chicken places, McDonald's, Wendy's and a couple of really lame family style restaurants that basically just reheat frozen entrees they bring in from larger suppliers. Sad but true. People seem to value quantity over quality.

I am really excited about the Indian place however, and I hope it stays open for a long time!

So anyways, without waffling on any longer here are the delicious main meals that I enjoyed over the past seven days. I hope that you will be inspired to want to cook at least one or two for yourself and your family!

SUNDAY, June 1st - Dinner at my sister's

It was Dan's 54th Birthday this week so we did the Birthday dinner on Sunday. (His birthday was Monday.)  My sister made his favorite meal, Lasagna which we enjoyed with homemade garlic bread, salad, etc.  For dessert his favorite chocolate cake. It was a fabulous meal.

In its place I am sharing my recipe for a small batch Classic Lasagna.  It is rich and hearty and can be easily doubled to feed a larger family.   I am also sharing my Herbed Garlic Cheese Bread recipe.   Also, very simple and delicious!  I could really pig out on this!

MONDAY, June 2nd - Butterbean Soup with a grilled cheese sandwich

I had some of this delicious Butterbean Soup in the freezer, so I took some out and enjoyed it along with a grilled cheese sandwich. Simple ingredients put together in the most delicious way.  A can of butterbeans, you can use any kind of bean you wish, but I like butterbeans as they have a mild velvety texture and flavor. They melt in the mouth. Carrots, onions, celery, stock and some seasonings. That's all it takes, and you have a really delicious soup.

The soup is really tasty and quite filling and so I made my grilled cheese with only one slice of bread folded over in half. I wouldn't have been able to eat a whole one. It was a fabulous combination!

TUESDAY, June 3rd. - Easy Portuguese Chicken

I am in love with this chicken. I made it on Tuesday, and it came out perfectly beautiful. Succulent and juicy, not too spicy. Lemony and herby with just a bit of a bite. Just right. Of course, you can vary the heat by varying the amount of chili that you use. Do plan ahead as the chicken needs to marinate for 8 hours ideally, although certainly you can marinate it for a shorter time. The longer you marinate it the more flavor the chicken takes on. You can cook it indoors or out on the grill. Its your choice. I did the oven.

I enjoyed this chicken with some rice that I cooked in my rice cooker and a mix of frozen peas and corn. It was lovely.

WEDNESDAY, June 4th - Beef and Vegetable Stir Fry with Rice

I had some rice leftover from Tuesday and I made myself a stir fry using a small piece of steak from the freezer. I made a simple 5 Minute 5 Ingredient Stir Fry Sauce. I cut the steak into thin strips and marinated it in some of the sauce for about half an hour and then I quickly stir fried it along with some bagged stir fry veggies I had in the refrigerator, adding more of the sauce at the end and heating it all through.

This was quick, easy and delicious. I found myself wishing I had a spring roll to enjoy along with it, but I didn't, which was probably just as well!  This was pretty healthy I thought!

THURSDAY June 5th - Early Dinner out with Cindy

My sister and I had some running around to do on Thursday and spent most of the day driving up country to pick up a few bits that we needed. We went all the way almost to Wolfville, hit a few farm markets on the way back, went to the Cambridge Convenience store and then ended up at Jonny's Cookhouse in Berwick for a cheeky early supper of fish and chips! There went the diet! We just couldn't pass it by without indulging. Their fish and chips are excellent.

This was really naughty, deep-fried haddock in a beautiful English style batter and served with beer fries.  Plank cut fries that are dipped in a beer batter prior to frying.  Oh boy but it was some tasty. If you would like to make your own fish and chips at home, I have an excellent recipe for Beer Battered Cod and Chips. This an excellent recipe and was even featured in the Canadian version of Hello Magazine several years ago! I suppose if you wanted to you could even dip your chips into the beer batter before frying them. In for a penny, in for a pound!

In light of the sins of the night before, I elected to go veggie and have a much lighter meal on Friday with a delicious Crustless Veggie Quiche.  This makes a great supper dish and without the extra calories of a pastry crust, it is not all that unhealthy. (We won't talk about the cheese, lol) 

This makes a quick and easy supper for two. Crispy tender vegetables are popped into the bottom of a buttered dish and topped with some onion and grated cheddar. A rich egg custard is poured over top and then the casserole is simply baked until nicely puffed and golden brown. Delicious served with some oven chips, or a salad. (I had a salad on this occasion.) You can even use half fat cheese if you want to. I saved the other half to enjoy as a cheeky breakfast on Saturday morning, it being the weekend and all that!

SATURDAY, June 7th - Four Can Chili

No fuss, no muss and it doesn't heat up the kitchen. This is an old store-cupboard favorite, using four cans of store-cupboard ingredients and not much more! Four Can Chili is a delicious slow cooker meal that is very simple to make.  It's also a great hot weather meal to put together because it won't heat up the kitchen.

It makes four servings and freezes very well.  Whenever I make the full batch, I freeze three of the servings individually.  That gives me several quick meals in the freezer for when I don't feel like cooking or its too hot to cook. Simply thaw and then gently reheat in a saucepan. I like it with some cheese and chopped onion on top. You can enjoy it with crackers or with some crusty bread. Its delicious any which way.

And there you have it. My main meals of the week for the past seven days. I ate very well.  I hope you will be inspired to want to cook a few of these things for yourself or your family, and that you enjoy them as much as I do!!

This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.  

  

Thanks for visiting! Do come again!! 

 If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.

https://www.theenglishkitchen.co/2025/06/meals-of-week-june-1st-to-june-7th-2025.html

https://www.theenglishkitchen.co/2025/06/gingerbread-energy-balls.html

In an effort to increase healthy snacking habits my sister and I are making more things like energy and protein balls to eat. Let's face it, we all have moments during the day when we want to reach for something sweet to curb a craving.  How much better for us if when that sweet craving hits, we reach for something that is actually nutritious rather than a piece of cake or a cookie!

Energy balls are perfect for that and are actually something the nutritionist my sister visited recently suggested she take on board for snacking on when the sweet craving hits!

I am all on board with that. I have a number of energy ball recipes in my arsenal must makes and this Gingerbread Energy Ball recipe is one of them!

 

 

 

 

 

 

 

  

 

Yield: 8 balls

Author: Marie Rayner

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Gingerbread Energy Balls

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

These are delicious, naturally sweetened balls of gingerbread tastiness. Quick and easy to make as well. You will need to use a food processor to make these.

Ingredients

• 1 cup (120g) raw walnut halves
• 1/2 cup (76g) pitted medjool dates
• 1 TBS molasses
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp grated nutmeg
• 1/8 tsp ground allspice
• almond flour to roll them in

Instructions

1. Place all of the ingredients into the bowl of a food processor. Mine is 1000 watts. You need a powerful one as you risk burning out the engine of a less powerful one.
2. Process on high, stopping to scrape down the sides and bottom with a rubber spatula periodically, until a dough forms.
3. Remove the dough from the processor and shape into 8 evenly sized balls rolling heaped TBS of the dough between the palms of your hands. (It is normal for them to feel greasy due to the oils released from the walnuts.)
4. Roll the balls in almond flour to coat. Store in a covered container in the refrigerator.

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https://www.theenglishkitchen.co/2025/06/gingerbread-energy-balls.html

https://www.theenglishkitchen.co/2025/06/loaded-potato-skins-small-batch.html

 

 

 

 

 

 

 

 

  

Yield: 8 potato skins

Author: Marie Rayner

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Loaded Potato Skins (small batch)

Prep time: 15 MinCook time: 1 H & 15 MTotal time: 1 H & 30 M

These are crisp, crunchy, two bite sized potato skins, loaded with a delicious and fluffy pancetta and cheese filling! What's not to love! Recipe can easily be doubled to feed a crowd.

Ingredients

• 4 small floury potatoes (Something like a russet or Yukon gold. In the UK a Maris Piper would work well.)
• 1/2 TBS light olive oil
• 3 1/2 ounces (99g) pancetta cubes (or thick bacon cubed)
• 1 TBS heavy cream
• 1 TBS butter
• pinch salt
• 1/4 tsp pepper
• 1 cup (83g) grated strong/sharp cheddar cheese

To serve:

• 2 TBS dairy sour cream
• 2 spring onions, trimmed, washed chopped
• some pancetta (reserved from above)

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Wash your potatoes really well, pat dry and then prick them all over with a fork. Rub all over with the oil.
2. Place onto a baking sheet and roast in the preheated oven for about an hour. They should be crispy on the outside and soft inside. They will yield when lightly pressed.
3. While the potatoes are baking cook your pancetta. Add to a dry skillet and cook over medium heat, stirring frequently, until most of the fat has rendered and they are starting to get crisp. Set aside.
4. Once the potatoes are done, remove them from the oven. As soon as you can comfortably handle them slice each potato in half lengthwise. Scoop the flesh out into a bowl, leaving the skins intact. I use a spoon for this.
5. Using a fork, mash the potato flesh in the bowl together with the butter and cream until fairly smooth. Season with the salt and black pepper.
6. Stir in most of the cheese and most of the pancetta, reserving some for a bit later on.
7. Divide the filling between the potato skins and place onto a small baking tray. top with the reserved cheese and return to the oven.
8. Bake for a further 10 to 15 minutes until the cheese has all melted and everything is heated through.
9. Garnish each one with a small dollop of sour cream, some of the remaining pancetta and a sprinkle of chopped spring onions.
10. Serve warm.

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https://www.theenglishkitchen.co/2025/06/loaded-potato-skins-small-batch.html

https://www.theenglishkitchen.co/2025/06/the-best-ham-sandwich.html

I get regular emails from a blog called Barefeet in the Kitchen. I have been a fan of Mary's Yonkin's recipes for years. I have all of her cookbooks and in fact they were the first ones I replaced after moving back to Canada and having had to leave all my books behind.

The other day she sent a recipe for a delicious sounding Ham Sandwich into my email box. She called it the best ham sandwich you'll ever eat!  That's a tall order I thought, but I was intrigued!  It did sound and look very good, with layers of rocket, ham and sweet cranberry and pepper jam on a goat's cheese slathered fresh and crispy baguette.

 

 

 

 

 

 

 

 

Yield: 2 servings

Author: Marie Rayner

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The Best Ham Sandwich

Prep time: 10 MinTotal time: 10 Min

Creamy goats cheese; peppery arugula (rocket), smoky ham and a sweet and spicy jam tucked into a fresh baguette. It doesn't get much better than this!

Ingredients

• two fresh (6-inch) French Baguettes
• 3 ounces (85g) creamy soft goats cheese
• 2 - 3 TBS spicy cranberry and pepper jam
• a couple handfuls of fresh baby arugula, washed and dried
• 1/2 pound (8 ounces/227g) shaved Deli Ham

Instructions

1. Slice your baguettes in half horizontally creating two flat halves for each sandwich. Divide the goat's cheese between each slice, spreading it out evenly. (Both sides of each baguette should be covered.)
2. Layer the baby arugula (rocket) on the bottom halves of the baguettes, on top of the goat's cheese.
3. Layer the ham over top of the arugula, dividing it equally between the two baguettes.
4. Spoon the cranberry pepper jam over top of the goat's cheese on the top halves of the sandwiches. Place jam side down on top of the ham, pressing everything together lightly.
5. Cut in half on the diagonal to serve. Serve immediately.

Notes

If you are not fond of goat's cheese, feel free to use whipped cream cheese in its place.

The Cranberry Pepper jam has the nicest flavor and goes very well with the other flavors in this sandwich.

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This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.  

https://www.theenglishkitchen.co/2025/06/the-best-ham-sandwich.html