Mac and I seldom eat at restaurants and NEVER Fast Food if avoidable. We both prefer home cooking. No matter whom, if it is only Mac and me, we still sit down at the table and enjoy our meal together. Neither of us was raised during the days of “fast food” and “takeout” restaurants and the rare occasions our families did eat out, it was a special treat. I raised my children the same way. Since I was a nurse, I couldn’t always be home for meals so I would leave a prepared meal often taking advantage of crock pot cooking or the oven’s time bake cycle.

For me, the best advantage of eating out is not having to clean up the kitchen. I guess if it were up to Mac and me, restaurants would go out of business.

Nowadays with all the frozen and pre-prepared foods available in grocery stores should make home-cooking a breeze. Sharing a meal around the table with no TV can be a valuable family time. It saves on cost as well. I see young people drinking a fast food drink which probably cost more or as much as a canister of fruit drink mix which would be a lot better for you health and cost wise. Have our younger generation become too busy or lazy to take time to prepare a home-cooked nutritious family time meal? Sad!!!

This pork chop recipe is from a small recipe booklet I purchased from the grocery store checkout counter titled “Diabetic Cooking.” Using only 2 pork chops instead of four, I prepared it for one of our meals in May. Side dishes included mashed potatoes, steamed cabbage, pineapple rings topped with grated cheese, mayonnaise with a cherry on top, dinner rolls and watermelon. The recipe is a KEEPER whether you are diabetic or not.

½ tsp. paprika

¼ tsp. ground cumin

? tsp. ground red pepper (optional)

¼ tsp. black pepper

4 boneless pork chops, (trim off fat)

2 cups thinly sliced onions

2 Tbsp. flour, divided

¾ cup water

1 ½ tsp. chicken bouillon granules

2 Tbsp. fat-free (skim) milk

¼ tsp. salt (I substituted *McCormick Salt-Free

All Purpose Seasoning)

*Our friend & neighbor, Nancy Ewing, introduced me to the McCormick All-Purpose Seasoning. The best substitute I have tried to replace salt.

Combine paprika, cumin, ground red pepper and black pepper in small bowl. Sprinkle mixture over one side of each chop.
Heat large nonstick skillet (I used my old faithful black skillet) over medium heat. Coat skillet with nonstick cooking spray. Add pork, seasoned side down; cook 3 minutes or until browned. Remove from skillet and set aside on a plate, seasoned side up.
Increase heat to medium-high. Coat skillet with cooking spray again. Add onions to pan; cook 4 minutes or until browned, stirring frequently. Sprinkle with 1 ½ tablespoons flour; toss to coat. Add water and bouillon. Stir to blend and bring to a boil. Add cooked pork and any accumulated juices. Reduce heat, cover and simmer 20 minutes or until pork is no longer pink.
Place pork on a serving platter and set aside. Stir milk into onion mixture or, for thicker consistency, blend together milk and ½ tablespoons flour and add to onion mixture. Add salt (or McCormick Seasoning) and cook 1 to 2 minutes. Spoon sauce over and around pork.

DIETARY EXCHANGE: 2 Vegetable, 3 Meat