During the summer I tend to publish grilling recipes, but what if you don’t like to grill, don’t own a grill, it’s raining or you just want to make something on the stove top? Well, this week I am changing it up and giving you a wonderful pork chop recipe that you cook right on the stove. Since it has spinach, hope you like spinach, you only have to add to this meal rice, pasta, or potatoes. Now, if you don’t like spinach, not a problem, serve the pork chop and gravy over the starch that you choose and make a veggie that you and your whole family likes. Either way, you cannot go wrong when serving this to friends or family. Email me with questions or comments to sandiesgalley@gmail.com . See you next week.

Spinach Bed Pork Chops with Honey Mustard Gravy

4 boneless center cut pork chops, 1/2 inch thick
1/2 c. Chardonnay
1 1/2 T. olive oil
3/4 tsp. Montreal steak seasoning
1 c. chicken stock
1/4 c. Jack Daniels mustard or dijon
1/4 c. honey
2 T. cider vinegar
3/4 tsp. dried thyme or 1 T. freshly chopped Thyme
Salt and pepper to taste
2 bags baby spinach leaves
1 T. extra virgin olive oil

Place the chops in a seal-able bag, pour the wine over them and marinate in the refrigerator for 4 hours or longer. Bring chops to room temp, discard wine marinate. Heat oil in a large fry pan over medium high heat. Sprinkle each side of the chops with Montreal steak seasoning and place them in the hot oil. Brown each side for about 2 minutes, then remove the chops to another plate and turn burner to medium. To the same skillet add the chicken stock, mustard, honey, vinegar and Thyme. Bring to a boil and cook for about 2 minutes, should thicken a bit. Transfer the pork chops to the sauce, cook on low for another 7 minutes or so, spooning the sauce on the chops. While the chops continue to cook, wilt 2 bags of baby spinach either by steaming or in a huge fry pan with a tablespoon of extra virgin olive oil. Add a little salt and pepper, plate up the spinach on the bottom of individual plates, top with a pork chop and gravy. Serves 4.

Spinach Bed Pork Chops With Honey Mustard Sauce

“Oh how pretty and tastes so good.” That’s what you and your guests will be saying when you whip this recipe up. It originates from way back, when my sister in law would make this for our holiday parties with the family. Everyone loved it then and everyone loves it now with a few changes of course. One change I made was I opted out of using poppy seeds and instead used celery seeds. They both get stuck in my teeth, but maybe the celery seed isn’t quite as noticeable, ha ha. The other change I don’t even have to tell you what it is, for you will know just by looking at the ingredients. So, if you are stuck in a rut with your salad making, I highly recommend trying this one. I just know you are gonna like it. As always, email me at sandiesgalley@gmail.com and check out our website store at www.sandiesgalleyandmore.com. See you next month with two fabulous grilled pork chop recipes, so stay tuned.

Sweet Marinated Veggie Salad

1 head broccoli
12-15 baby bella mushrooms
2 c. small carrots
1 head cauliflower
1 med. vidalia onion
12 each of yellow and red grape tomatoes
4 stalks celery
3/4 c. sugar
1 tsp. celery seed
1/2 tsp. Montreal Steak Seasoning
1 c. apple cider vinegar
1/4 c. olive or canola oil
3/4 tsp. salt

Cut veggies into bite size pieces, carrots do not need cutting. Place in a large container. Mix the rest of the ingredients, pour over veggies, cover, and refrigerate overnight. Serves 6.

Sweet Marinated Veggie Salad

Designed for Boaters, RVers and even the Cook at Home. She focuses on simple preparation, healthy ingredients, impressive flavors and eye-catching presentation. Each recipe has been taste-tested until perfected. This cookbook will surely become your favorite. Gone Overboard also includes nifty additions such as Sandie’s tips & tricks, ways to lower fat content, low sodium ideas and more. Whether cooking for family or friends, just follow her recipes to a “T” and every dish will be a hit. Special: Shipping is just a flat $3.00 per order. Buy several. Buy both cookbooks. Either makes a great birthday or holiday gift!

Taste of what’s Inside: Ham ‘n Eggs Spinach Brunch No-Bean Taco Dip Jell-O Shooters Crock Pot Sloppy Joes Zesty Tuna Pasta Salad Grilled Barbecued Onions w/Asparagus Crispy Grilled Chicken ‘n Orange Sauce Melt-in-Your-Mouth Flank Steak Peachy Maple Glazed Port Tenderloin Simple Chutney Grilled Salmon Honey Shrimp Bobbers Features: Over 200 taste-tested recipes Hard Cover for durability Colored pictures in every chapter Handy tabbed chapter dividers Comb binder – book stays open Sandie’s Handy Hints Section Many pages of helpful tips

THE AUTHOR

Sandie Parker lives aboard the “Nice N’ Nauti” every summer. Her home port is the Edward C. Grace Memorial Harbor in Elk Rapids, Michigan. She works at the harbor as well as cookbook writing.

“Easy Semi-Gourmet Cooking on A Boat or Anywhere” describes both of her popular Cookbooks for Boaters (RVers & at home as well). Fantastic recipes and so simple they can be prepared on a boat.

“Recipes from “Sandie’s Galley,” which was her first cookbook, contains 170 delicious recipes, including her family favorites. The title of her new cookbook, “Gone Overboard” describes her ambition with over 200 recipes, color photos, tabbed dividers and more features.

Sandie is a recipe columnist for many Great Lakes newspapers as well as several national websites. She has received 5-star ratings on all of her submissions to Better Homes Gardens, plus she has won many cooking contests and judged others.

Sandie was born and raised in Michigan. Working most her life in the restaurant and country club business, her love for cooking took off when she met her mentor, Chef Carl Tanner. His encouragement helped her develop confidence and her creative talents.

Cooking is now more than a career for her. It is a passion, as is her life with her husband, six adult children and 4 grandchildren. She states: “Many of our best family memories have been made throughout the years while sharing special meals together. It is her hope these recipes will also bring you, your family and friends wonderful meals and good times’¦..on a boat or anywhere!”