Friday, August 1, 2008

Smothered Goodness

I am trying to find new ways to make pork chops. These are juicy and yummy. What more is needed?

Smothered Pork Chops

Source: Tyler Florence Food

1 cup all-purpose flour

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon cayenne

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 pork chops, 3/4-inch thick, bone-in

1/4 cup olive oil

1 cup chicken broth

1/2 cup buttermilk

Chopped fresh flat-leaf parsley, for garnish

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown.

Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Green Beans with Soul

I love green beans, my BF not so much. He loves bacon though so when I saw this recipe over at Adventures in Home Cooking I knew it was for us. We loved them and they will become a staple in my house.

Green Beans, Slow-Cooked with Bacon and Onions
Source: Angie at Adventures in home Cooking

2 tablespoons extra-virgin olive oil
4 to 6 slices bacon, chopped
1 large onion, chopped
3 pounds fresh green beans
2 quarts chicken stock or water
Kosher salt and freshly ground black pepper

Heat a heavy bottomed pot over medium high heat. Add the olive oil, bacon, and onions and cook until the onion is soft, about 5 to 10 minutes.

Stir in the green beans and chicken stock; season with salt and pepper. Reduce the heat to low, and cook the green beans until they are soft but not mushy, about 30 to 45 minutes. Taste and adjust seasoning. Serves 4 to 6.