Pork Chop with Cider Gravy

4 Bone-in pork chops, 1-inch thick
Freshly ground black pepper
salt
2 tablespoons extra-virgin olive oil
2 large onions, yellow or red, thinly sliced
2 Gala or Golden Delicious apples, thinly sliced
2 tablespoons finely chopped fresh thyme leaves
1 lemon
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup apple cider
1 cups chicken stock

Directions
Season chops with salt and pepper. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high heat. Cook pork 5 minutes on the first side until deeply golden, turn and cook 3 to 4 minutes more with a loose foil tent over the pan. Remove cooked chops to a plate and cover to keep warm. Add another turn of the pan of olive oil, add the onions and apples. Season with salt, pepper and thyme and cook until just tender, 5 to 6 minutes. Douse with juice of a lemon and remove chops to a plate.
Add butter to the skillet, melt then whisk in flour, cook 1 minute then whisk in cider and stock. Season the gravy with salt and pepper. Thicken 4 to 5 minutes over medium-low heat.

* This is really yummy gravy over mashed potato's. I simmered the gravy mixture with the pork chops for 20min.- or longer.
*Rachel Ray recipe

Magleby's Pancakes n' Buttermilk Syrup

Pancakes:

6 eggs
1T soda
1 heaping tsp. salt
2/3 C sugar
1/2 C melted butter
1 qt. buttermilk
31/2 to 4 C. flour

Syrup:
1C sugar
1/2 C butter
3/4 C buttermilk
1T karo syrup
1/2 tsp. soda
1tsp. vanilla

Pancakes- Mix all ingredients the night before and refrigerate. It is important to add the wet ingredients to the dry. When cooking pancakes, cook 1min. to 90 sec on each side in a 350 to 375 in skillet.

Syrup- Mix sugar, butter, buttermilk, karo, and soda in a saucepan and boil for 5 minutes. (it will "foof" up so watch out!) Remove from head and add vanilla.

Wisconsin Cauliflower Soup

2 Tbs. butter/Marg
1 Med Onion chopped (I use 1/2 an onion)
¼ c flour
½ tsp salt
2 cups crème or 1 cup crème 1 cup milk
1 can chicken broth (13-14 oz)
1 head of cauliflower, cut into 1 inch pieces
1 tsp mustard
2-3 cups of sharp cheddar cheese, grated
1/3 cup pepper jack cheese, grated (Not too heavy on the pepper jack...)

In 4 qt. saucepan melt butter over medium heat. Add onion ad cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt. Cook 2 minutes stirring frequently. Gradually stir in crème, chicken broth, and 1 ½ cups water. Add cauliflower and heat to boiling over high heat. Reduce heat to low. Cover and simmer until cauliflower is tender, about 10 minutes. In a blender, blend cauliflower mixture at low speed at small batches until very smooth. Return cauliflower mixture to saucepan. Heat over medium heat until hot, stirring occasionally. Remove saucepan from heat. Stir in mustard and chesses until melted and smooth. If you reheat this soup later, do not let it boil or the cheese may get stringy.

Chicken Filo

Chicken FiloRecipe prepared by Steve Ulibarri, Cuisine Unlimitedwww.cuisineunlimited.com

Ingredients
4 – 4 oz chicken breast
1/2-cup mayonnaise
3 tbsp lemon juice
3 tbsp chopped green onions
2 tbsp fresh tarragon
20 filo pastry (one box)
1/4 cup melted butter

METHOD:
In a small bowl, mix mayonnaise, lemon juice, green onions & tarragon. Set aside. On a clean work surface place one filo sheet, brush with butter and top with another layer of filo. Continue process until 5 layers have been created. Place chicken breast in center of and top with a heaping spoonful of mayonnaise mixture then pull filo up into a pouch shape. Repeat process with second chicken breast. Place on a buttered cookie sheet and bake at 350 degrees for 30 to 40 minutes or until golden brown. Serve with Lemon Thyme Sauce.

Lemon Thyme Sauce
2 sprigs thyme
1 bay leaf
2 cups white wine or substitute for apple juice or white grape juice
4 shallots, thinly sliced
1 Tbsp. olive oil
2 lemon peels removed and cut in half, reserved
1 garlic clove
1 1/2 cups heavy cream
2 Tbsp. butter
salt & pepper to taste
Handful of peppercorns

METHOD:
In a medium sauté pan, cook shallots with olive oil over medium heat. When translucent, add lemon peel, juice of lemon, garlic, thyme and peppercorns. Add white wine and cook until reduced in volume to about half. Add heavy cream and reduce again. Remove from heat and whisk in butter.
Season with salt and pepper. Remove all ingredients so only a sauce remains using a strainer. When ready to serve, pour a warm pool on each dinner plate, add Chicken Filo Bundle and drizzle additional sauce over top if desired.

Maple-Glazed Pork Chops

4 pork chops
salt and pepper
1T olive oil
1C maple syrup
1T dijon mustard
3 garlic cloves minced
2t fresh minced ginger

Season both sides of pork chops with salt and pepper. Heat 1T of oil in a large skillet over medium- high heat. Add pork to hot pan and cook 2 minutes per side until golden brown. In a bowl whisk together syrup, mustard, garlic, and ginger. Add sauce to pan bring to a simmer. Add pork to simmering liquid, cover and cook 5 minutes. Uncover and simmer 5 more minutes until sauce reduces and pork is cooked through.( double sauce if you want to put it over rice)
*recipe by Robin Miller