German Pork Casserole or That Other Stroganoff

Done 2

Lacking a garnish I know…

My husband has never had the Oh So Delicious Pork Casserole thingy that I was introduced to when I was a 16 year old exchange student in Germany. Until now…

His description really hit it right on the nail. “It tastes like Stroganoff!” But with some differences. Like pork. And Spaetzle

My host mom made this dish for special occasions, like my host brother’s Confirmation celebration. The best thing about this dish, besides the noodles, everything else is thrown into a casserole dish and baked.  Not a lot to it.

The deal with the ingredients is this. There are several ingredients that, if your not in Germany or are not near any specialty stores, are hard to find. Schmand? Krauter FrischKase? Yeah, it’s not easy to translate either. Although FrischKase is basically a herb cream cheese. Schmand, well its like Sour Cream, but not.


Theres a few things I left out, Butter,Some italian herbs, Chives, boiled eggs…

My mom and I searched on the internet a long time and found a solution on how to get those ingredients without having to necessarily buy them. We found other ingredients and essentially made a similar substance.

If you can’t get Schmand and Krauter Frischkase try this: 18oz Cream Cheese (herbed preferably), 2 cups of cottage cheese (my mom blended this so it was smooth), combine these together until very smooth and fold in 1 cup heavy whipping cream. This will solve all Schmand Problems!

I didn’t follow my German Recipe to the T, I left a few things out, but still tastes just as good. This Feeds Four, if you count 1 porkchop per person. Or 2 for 2 per person.

Recipe Card

This is a very self explanatory, just do what the directions say.

Pork and proscuitto Mushrooms Schmand and Frishkase mixing together On top of onions cheese done

It’s a very hearty meal. Expect to be full!


Aha Pork chops breaded with stuffing mix

English: pork chops

English: pork chops (Photo credit: Wikipedia)


We like our pork chops, often. Always looking for a new way to flavor them. I was browsing the internet and came across a consensus of recipes using a bread stuffing mix to coat the pork chops in. Not just a plain one, one using herbs and spices. No need to add them.




So  using your pork chops, boneless or bone in.


1 egg and some milk or water. to get a wet coating.  Dip the pork chops in the egg mix,


Take stuffing mix (if it’s chunky, mush it so it’s fine), coat both sides of the pork chop in the mixture. Ensuring that it is all over.


Bake at 425 Degrees for 10-15 minutes, depending on how thick the chops are.


Was a very pleasant taste, and super easy. If you want a super easy meal.


Sorry, No pictures. Was in a hurry tonight.  Been going through my 3 year old’s  room, ridding her of her over abundance of toys.  Was a very long day of sorting through play food to find dinosaurs, blocks and other things she mixes in her play kitchen.

Dinosaur Stew anyone?


Dad’s Choice-Stuffed Pork Loin Roast dinner

So I will be posting the photos as well as some step by step, although I didn’t capture the steps:


Make Ahead Cranberry Sauce:

I used frozen since they aren’t in season.

Ingredients needed:

10 oz of cranberries, rinsed

1 cup orange juice

1 cup Pure Maple Syrup (it’s not pancake syrup it’s the real deal, usually 5-7 dollars)

1 lemon (or anything citrus) (squeezed)

Combine all in a pot and bring to a boil, 10 minutes or so until the cranberries “pop”. Either serve immediately, or put in a container for later. Can be made ahead.


Now onto the Pork Loin Roast:


Ingredients Needed

6lb pork loin roast

Fresh Sage

Fresh Thyme

Day Old French Bread

Ham (4 oz)

1 Medium Onion

Salt/Pepper As needed

Olive Oil,

Butchers Twine

My father split the roast in half, and then sliced it til it looked like above.

Chop up your herbs, finely dice the ham, and onion, Cut up the bread into small chunks. Combine everything, Add a little olive oil for moisture. Bag it up while you are prepping.

OLYMPUS DIGITAL CAMERAput a layer of it on the pork loin and roll up from one end. Tie with the butchers Twine. Place in Roasting Pan.

OLYMPUS DIGITAL CAMERACook at 350 degrees for 1 hr and 35 minutes. or until internal temperature reaches 155-160 degrees on you meat thermometer.

I am having issues getting the finished photo at least the plate photo for your viewing pleasure. Once I figure out how to transfer it, I will update this entry.

I accompanied the meat and cranberry sauce, with fresh green beans, roasted red and white potatoes (mini dutch potatoes),  and a broccoli salad.

The Green Beans were snapped at the ends, washed, cooked in water til tender but al dente. I tossed them in a saute pan with butter and seasoning before serving.

I chopped the potatoes into bite-size pieces, added the remaining Thyme, Olive Oil, Salt and Pepper and Roasted them in the oven at 425 degrees for 45 minutes or until tender.


My Husband’s Favorite: Vinegar Mustard BBQ Pulled Pork in the crockpot

I have been researching for a while a recipe for a Mustard/Vinegar based BBQ sauce to use on various meats, cooking in various ways. My husband is from South Carolina, he is accustomed to Mustard/Vinegar BBQ Sauces. Specifically, Maurice’s.  I myself being from Utah (grew up there, not born there) was not really aware of that sort of sauce. I do not like Sauces. I am not particularly fond of BBQ.

Okay, so when you read that you thought I was crazy. I would too if I were you. I’m supposed to be a foodie and a chef. Aren’t we supposed to love everything. Well, no. Not really.

Wait…Before you hang my blog out to dry,  or put it out to pasture…

This sauce I concocted is AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Yes, that many exclamation points deserves a smack in the face.

I love Mustard on anything. Apparently, my husband does too. So I met my match with my husband who introduced me to Mustard/Vinegar based BBQ, I love the tartness and tantalizing taste it leaves on the tip of your tongue.

After reading through too many mustard BBQ recipes, I came up with a method for the madness in making my sauce.

This is the Combination of Items: (Although, the amounts can be changed for preference of taste)

1 cup yellow Mustard

1/2 cup apple cider vinegar

1/4 cup honey

Worcestershire Sauce ( I just shake the bottle til I’m satisfied, really I do.)

1 tsp salt

1 tsp black pepper

1-2 tsp chili powder


I had seen many many recipes using liquid smoke as well as hot sauces to add heat to the sauce. I consulted with my husband about this. He said there shouldn’t be any extreme heat to the sauce, although it does pack a punch when added to a pulled-pork with a somewhat spicy rub.

Combine all those ingredients mixing them together. That’s it!

However, I wont leave you hanging.


Take a 2-3lb pork shoulder.

1tbsp black pepper

2tbsp chili powder

2 tsp salt

1 tbsp hungarian paprika

1 tbsp sugar

2 tsp garlic powder


Mix all the dry spices together, including sugar. Rub on the outside of the pork really well. Sear the pork on all sides.

Rubbed pork

SearingPlace the Pork in a crock pot, pour the previously made BBQ sauce over top of it. Cover using lid. Turn on for 6-8 hours on low. Allowing to cook slow. When done use two forks to pull the pork.

It delicious served on any bread or roll.

You can either tear the pork off to the side and later add the sauce as you are putting it on the bread or mix it altogether.



in crock Added Sauce Added Sauce 1

This makes enough for leftovers for 2 people. So 4 people it would probably be enough for a meal. Although I made two 5 lb pork shoulder, doubling the BBQ recipe for a potluck and there was still leftovers.

Hope you enjoy this one. This is a keeper for sure. I would change a few of the spices if I was adding it in with beef to enrich the flavor.

Please let me know if you have any other suggestions for BBQ Sauces. I would love to hear them!

As always thank you for reading my blog.

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