As a child Sunday dinner always involved either being a guest or having guests following church. Most often you know how many people to expect and there was always the one time when you did not put a pot roast on before leaving for church and planned pork chops instead. As Murphy’s Law dictates this is the time when the number of guest for dinner increases beyond the portions of meat!
That is exactly what happened this past Sunday and instead of running out to the store to purchase more meat, an option we have today that was not available to our parents I took a page out of my Grandmother’s cookbook and stretched the meat in a roasting pot.
This involves cutting your meat into stew sized portions, and adding the pieces to root vegetables that you then roast together. In this way you stretch the meat without your guests knowing that they are eating less meat and more vegetables.
The following recipe served 6 adults and two children.
- 2 tablespoons oil
- 4 pork chops cut into bite size pieces
- 8 cups of sliced mushrooms
- 3 cloves garlic pressed
- 1 cooking onion chopped
- 1/3 cup water
- 8 carrots cut length wise into wedges
- Heat the oil in an oven proof deep dish pan (we used cast iron)
- Add to this pieces of pork and fry quickly until they begin to brown the meat does not have to be fully cooked -remove from frying pan and set aside
- In the same pot add the mushrooms, onions and garlic fry on high until the mushroom begin to brown – remove from frying pan and set aside
- Deglaze the bottom of the pot with the water and return everything to the pot
- Place the carrot wedges on top of the meat and mushroom cover with a tight fitting lid or tinfoil.
- Place in 375 F oven for 45 minutes.
Serve the carrots separately or on the same plate as the meat.
From our table to Yours