Tag Archives: The Joy of Cooking

The Cookbook Museum

Whenever I open up the Joy of Cooking: Wartime edition, it almost feels like I am in a museum with my eyes lol, and boy let me just tell you my imagination cannot help it but go wild. And I’m serious about it too, I am frequently discovering something fascinating in the book. When I do, I occasionally will go into a daze and or start daydreaming about what it was like for the individuals at the time when this edition was written.

I had so much fun cooking these delicious pork chops, and they did get a little messy lol, but that’s okay I didn’t have a care in the world because that’s one of the fun things about cooking. 🙂 

Garlicky Pork Chops Baked in Sour Cream


4-6 loin pork chops, 1/2 inch thick
1 C Seasoned Flour (I have a Homemade Recipe)
1/2 C water
1/2 bay leaf
Minced garlic or cloves
2 Tbsp Balsamic vinegar
1 Tbsp sugar
2-3 Tbsp olive oil
1/2 C. sour cream
1/4 tsp. savory, optional

Preheat the oven to 350 degrees. Line a baking dish with foil and lightly grease it with non-stick cooking spray. Set aside.


1. In a large shallow dish pour in the seasoned flour. Set aside.
Next get a firm hold of each chop with one hand, and a knife in the other and carefully make a small/medium opening in the middle and insert 1/2 teaspoon of minced garlic and or a clove into each chop.

**Now the garlic part entirely optional if you confident enough working with a knife then great go for it- if you do not feel comfortable then no worries. 🙂 But I want to encourage you to give it a try. :)**

2. Pour in the olive oil into a large skillet and heat the oil over medium-high heat until it begins to shimmer. Next, place the chops in the skillet and brown them a little in the hot oil. Then put them in the previously prepared baking dish. Pour over them the water, bay leaf, balsamic vinegar, sugar, sour cream and savory optional. Bake your chops in the oven for about forty minutes to an hour or until done.

For the side dish, I made Garlic Parmesan yellow squash chips.  
I too received a new cooking toy called a pressure cooker that I cannot wait to use real soon and share with you more recipes.

Adapted from Joy of Cooking

img_1161Sorry that it’s messy looking lol. A much better picture is coming soon. 🙂 


Antique cookbooks are full of adventure

A few weeks ago, I mentioned in one my posts that I received an old new cookbook from my Grandma but, it used to belong to an Aunt of mine a long time ago. The title of the book is The Joy of Cooking: The Wartime Edition. This book is fascinating, it’s almost like a cooking class, encyclopedia and a dictionary all in one.

When I was looking through the book searching for a relatively easy recipe to make I was just amazed by the variety of food, they would cook/eat back then. I mean no seriously in the book it actually teaches you how to prepare everything from salads and soups to duck and various parts of a cow. Lol so anyway, it took me awhile to find something, but with some determination, I eventually found a dish that did not look challenging to cook. Haha! 😀 I do admit that trying to follow the recipe itself was a bit confusing and hard to follow because it wasn’t as detailed than what I am used too. However, I am very excited about using this book more often and learning from it. 🙂

And since this was my first time to use this cookbook I chose to make these Deviled pork chops. They were tender, juicy and delicious! I’m confident your family will enjoy these chops.

Do you have an old new cookbook or have you received/purchased one?

Deviled pork chops


4 pork chops, rinsed and pat dry

3 Tbsp of chili sauce

1 1/2 Tbsp lemon juice

1 Tbsp grated onion

1/4 tsp dry mustard

2 tsp Worcestershire sauce

1/8 tsp curry

1/2 tsp salt

1/4 tsp paprika

1/2 C. Water


1. Combine in a small mixing bowl the chili sauce, lemon juice, grated onion, dry mustard, Worcestershire sauce, curry, paprika, and salt. Stir well. Spoon out three tablespoons of the marinade and put it into a small plastic air tight container. Place it in the fridge. Next, using a basting brush coat both sides of the chops with the remaining marinade and place them pork chops in an airtight container. Let them sit in the marinade and for eight hours to overnight in the refrigerator.

2. Pour a few drops of olive oil into a skillet and brown the chops in the skillet over medium-high heat, approximately ten minutes on each side. Heat the reserved marinade and add the water. Pour it over the chops. Cook the chops covered until they are nearly tender and the sauce thickens, uncover them and continue cooking until they are finished cooking.

*Or if you prefer to bake them preheat your oven to 350 and bake them for thirty-five minutes to an hour.

**Cooking time will vary depending on the size and thickness of the pork chops.

Source The Joy of Cooking