Sunday is time for gathering

Traditionally, Sunday dinner is the one time that the entire family can sit down for a meal. With a family going in different directions during the week, Sunday is the time for gathering. It’s a perfect time to reflect on the week and share a wonderful meal.

With that in mind, today I thought I would put together a meal that is full of comfort food. For the main dish, we have Panéed Pork topped with a Pan Gravy. To accompany the pork is Garlic Mashed Potatoes, which are great with some Pan Gravy on top. So, gather up your family and ingredients, and Let’s head to the kitchen!

Panéed Pork

4 pork loin chops, boneless, 4 to 6 ounces each

Canola oil

Creole seasoning

Black pepper

2 eggs

1 tablespoon milk

1 cup saltine cracker crumbs or seasoned bread crumbs

Place a large heavy skillet over medium-high heat and add cooking oil to depth about 1/2-inch.

Pound chops to an even thickness, about 1/2-inch thick, or slightly thin; season them liberally with Creole seasoning and black pepper. Whisk together eggs and milk in a pie pan. Place cracker crumbs into another pie pan.

When cooking oil reaches 350℉, dip seasoned chops in the egg wash then cracker crumbs, patting to adhere. Carefully add chops in a single layer to the hot skillet and cook until golden brown, about 4 minutes; turn and brown the second side. You will probably need to do this in multiple batches, so you don’t overcrowd the pan. Remove to paper towels to drain; keep warm while making pan gravy.

Pan Gravy

3 tablespoons meat drippings

3 tablespoons all-purpose flour

Creole seasoning

1 1/2 cups warm chicken or beef stock

Salt and pepper

Remove all but 3 tablespoons of oil from skillet; scrape up the tasty brown bits from the bottom of the pan. Sprinkle flour over hot drippings and cook, scrapping the bottom of the pan, until the flour turns a rich caramel color. Add creole seasoning, to taste. Add about 1/2 cup of the warm stock and whisk vigorously to eliminate lumps; add another 1/2 cup of stock and whisk. Add the remaining 1/2 cup of stock and simmer until the gravy begins to thicken; note that it will continue to thicken for a bit after removing from heat. If necessary, thin with a little additional stock. Taste, add salt and pepper, as needed.

Garlic Mashed Potatoes

2 pounds Yukon Gold potatoes

2 teaspoons salt

10 large cloves garlic, peeled, coarsely chopped

1 1/4 cups milk

1/2 stick butter, melted

Salt and pepper

Scrub potatoes; place in a large saucepan along with garlic and cover with water. Place over high heat and bring to a boil; cook until potatoes are tender, 25 to 30 minutes. Drain; when cool enough to handle, slip skin off potatoes, if desired. Cut potatoes into chunks and return to pot along with garlic. Heat milk in a small saucepan to a low simmer; pour about half over potatoes and add butter. Using a potato masher or hand mixer, mash potatoes, adding additional milk as needed for desired consistency. Take care not to over-process; a few chunks add an interesting texture. Taste, and adjust seasoning.

You can make your Sunday dinner as simple or as extravagant as you wish. The most important thing, in my opinion, is being surrounded by family. While it’s important to cook good meals for yourself, I always enjoy cooking more when I am cooking for a larger group. Since it’s just Peggy and I at home, I don’t get the chance often. But when I do, it is those times when I think I cook my best!