Throw Down with Caroline!

So, it happened yet again. After a completely miserable day; physical, boob flattening and scraping of private parts scheduled but only the last two done and only the mamo done after raising holy you know what, blah blah blah, I headed to Dick's house to lay on the sofa and feel very sorry for myself. (I have a wicked cough that the doctor refused to discuss...I need another appointment for that, and my finger where that stupid little cat bit me is still not working correctly, but I need another appointment on top of the other appointment to take care of that!) Dick and I discussed dinner plans and decided that because there were only four of us scheduled to eat he would make his chicken and rice recipe using pork chops instead, so out of the freezer came exactly four chops. Then the phone rang and I was informed by my daughter that another big eater would be attending. No problem, there is left-over meatloaf in the frig, we'll have that too. BUT, I was then informed that I was to make Dick's recipe for dinner, not Dick (and it's his house and his kitchen and he wouldn't budge an inch). So miss pouty-faced Caroline when into the kitchen and threw all Dick's dinner plans out the window and began making plans of my own...but what to have?....It's time to raid the refrigerator and the pantry.

Now I'm feeling very sorry for myself and not very creative. It's 5:15 and I'm perusing cookbooks to no avail when I remember something we used to have as a child...veal Parmesan. That gives me an idea.

Bread crumbs from freezer, add some Italian seasoning, beat two eggs together, put a cup of flour on a plate...dredge pork chop through flour, in egg, in bread crumbs, set aside (repeat for last three chops). Frying pan, 2 TBS olive oil, brown chops about 5 minutes on each side on med-hi heat. Put about 2 cups of chicken stock in a pot and begin to heat.

Slice four pieces of meatloaf the same thickness as the chops. Alternate meats in a 9x13 baking dish. Open a small can of tomato sauce and pour a goodly amount on each cut of meat. Sprinkle with grated mozzarella cheese, grated Parmesan cheese and Italian seasoning. Bake at 375 until ready to serve (about 25 minutes).

Meanwhile, in same pan that was used to fry chops, add a TBS butter to remaining oil. Heat. Add one chopped onion and cook until translucent. Add 2 minced cloves of garlic. Cook one minute. Add 1 pkg (I had to use a can of drained mushrooms) sliced mushrooms, cook until wilted. Add one cup risotto and stir until shiny and a bit translucent. Begin adding heated chicken broth 1/2 cup at a time stirring as it becomes absorbed. Do this for about 15 minutes. Add 1/2 cup white wine and stir until absorbed. Add 1/2 cup grated Parmesan cheese. Taste, add salt and pepper if needed.

Serve with salad and meat cuts. It took about 35 minutes and tasted great. But I'm still pissed that I had to cook dinner!!!