For the carnivores in the family

Here's some stovetop recipes for chicken and pork. A family stand by, so it probably qualifies as comfort food. As a child, I had no idea chicken could be cooked any other way.

Porkchops with mushrooms and onions

Season one porkchop per person, both sides, with parlsey, salt and pepper. Set aside.

Melt about 2 T of butter in a very hot sauce pan, sautee a pint of mushrooms until all the butter is absorbed (this will happen very quickly. Pan will end up slick but not greasy). Dash with the juice of half a lemon, or jar equivalent, and sautee until the shrooms release moisture. Add another 2 pats of butter, and sear both sides of the chops. (It's seared when it releases easily. If you have to pry it up it's not done). Cook another 5 minutes, until the pan browns nicely. Add a little liquid (water, tea, or stock, maybe 1/4 cup at most) and the onions. Continue sauteeing, turning the meat periodically, until the onions are transparent. Add 1 to 1 1/2 cups of stock or tea, about 1/3 c at a time, until a nice brown gravy forms. You can thicken the gravy by dredging the meat with about a tablespoon of flour before adding the liquid.


Greek chicken

Marinate the chicken in the juice of one lemon, oregano, salt and pepper. Let sit at least one hour (or, in fact, all day if need be).

For true Greek Chicken, you'll want to bake it at 375 for 45 minutes, turning it once. You can also pan fry this dish. Put 2 T of olive oil on the hot pan, then sear the chicken, turning it when it releases easily, until it's nicely browned on all sides. Add stock and simmer until the meat is thoroughly cooked. The stock will make a nice clear gravy; to increase the amount, just add more after you remove the chicken and make sure the pan is scraped clean. For pretty gravy strain it, but it's fine with all the flotsam in it too.

Serve with garlic mashed potatoes.