Smothered Pork Chops

 

 

  

 

• 1 cup all-purpose flour
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 center-cut pork chops
• 1/4 cup vegetable oil
• 1 large onion, sliced
• 1 cup water
• 1/2 cup buttermilk
•  chopped fresh flat-leaf parsley, for garnish

 

Mix flour in a shallow platter with onion powder, garlic powder, salt and pepper.
Dredge pork chops with the seasoned flour.
Shake off the excess flour.
Heat a large saute pan over medium heat and add oil.
Place 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 onions.
Cook until translucent.
Remove from pan.
Sprinkle 1 tablespoon seasoned flour into the pan drippings.
Mix the flour into the fat and brown.
Pour in the water.
Let the liquid cook down for 5 minutes to reduce and thicken slightly.
Stir in the buttermilk to make a creamy gravy.
Return the pork chops and onions to the pan, covering them with the sauce.
Reduce heat and simmer for 35 minutes or until the pork is cooked through.
Season with salt and pepper and garnish with chopped parsley before serving.

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Lemon Bread

A moist zesty lemon bread that's flavor is enhanced with a lemon sugar glaze.

 

• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs, beaten
• 2/3 cup milk
• 1/3 cup vegetable oil
• 1 1/2 teaspoons lemon zest
• 1/2 teaspoon lemon extract 
• lemon syrup  (recipe follows)

 

Combine flour, sugar, baking powder and salt in large bowl.  

Beat eggs, milk, oil, lemon zest and lemon extract together in medium bowl.

Pour egg mixture into flour mixture.

Stir until just combined.    

Pour into prepared pan.
Bake in preheated 350 degree oven for 55 to 60 minutes or until skewer inserted in center comes out clean.

Using a skewer, poke  holes in the hot bread, piercing all the way to the bottom.

Drizzle the hot lemon syrup over bread before you remove it from pan. 

Cool on wire rack for 15 minutes. 

Remove bread from pan and cool.
 

Lemon Syrup

• 1/3 cup sugar
• 1/4 cup lemon juice

Combine sugar and lemon juice in saucepan.

Cook over medium heat.
Stirring constantly for 5 minutes.

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Buttered New Potatoes

 

• 2 pounds new or very small red potatoes
• 1/2 cup of butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley

 

 

Add the butter, salt and pepper to a small saucepan and melt butter over low heat.

Scrub the potatoes and peel a strip away from the center of each potato.

Add potatoes to the saucepan, cover, and cook over low for 25 to 30 minutes.

Sprinkle the potatoes with the parsley.

Serve hot.

No need to add water.  Potatoes are 80% water.  As they cook they will release water into the butter to create a sauce.

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Southern Coleslaw

Southern Coleslaw

 

1 small head cabbage, finely shredded 2 carrots, finely shredded 2 tablespoons onion, minced 1/2 cup mayonnaise 1/3 cup white sugar 1/4 cup milk 2 tablespoons lemon juice 2 tablespoons white vinegar 1/4 teaspoon celery seeds 1/2 teaspoon salt 1/4 teaspoon black pepper Mix cabbage, carrots, and onion in a large bowl. Mix mayonnaise, sugar, milk, lemon juice, vinegar, celery seed, salt and black pepper in a separate bowl until smooth. Pour dressing over cabbage mixture and mix thoroughly. Cover bowl and refrigerate slaw at least 2 hours. Mix again before serving. A bag of shredded cabbage and carrots may be substituted for cabbage and carrots. Printable Recipe

Barbecued Chip Chicken

• ½ cup buttermilk
• 2 tablespoons grated Parmesan cheese
• ¼ teaspoon paprika
• salt and pepper to taste
• 4 chicken breast
• 2 cups barbecued potato chips, coarsely crushed

 

Combine the milk, cheese, paprika, salt and pepper in a shallow dish.

Soak chicken in milk mixture 10 minutes.
Roll in the potato chips.

Place chicken on a greased baking pan, skin side up.

Bake in a 375 degree pre-heated oven for about 1 hour or internal temperature reaches 160 degrees.

Do not turn chicken during the baking time.

Tip: Can be made with boneless, skinless chicken breast.  Adjust cooking time.

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New Orleans Hot Sausage Po' Boy

New Orleans Hot Sausage Po' Boy

• Creole hot sausage
• 1/2 cup water
• mayonnaise
• shredded iceberg lettuce
• tomato slices
• crusty New Orleans French bread

Shape sausage into six inch oblong patties.
Brown sausage on both sides.
Add water to skillet and cover. Cook thoroughly.
Remove sausage and sauce from pan.  Set aside.
Slice French bread leaving a hinge on one side.
Place bread in skillet, cover and steam 2 minutes.
Brush bread with reserved sauce
Spread bread with mayonnaise.
Layer tomatoes, sausage and shredded lettuce.

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Link to sausage recipe:
Creole Hot Sausage

Creole Hot Sausage

Creole Hot Sausage

This is a garlicky, hot sausage used to make Po' Boys in New Orleans. 

• 6 pounds Boston butt pork roast
• 2 teaspoons minced garlic
• 1 tablespoon cayenne pepper
• 2 teaspoons black pepper
• 2 tablespoons salt
• 3 teaspoons ground bay leaves
• 3 tablespoons paprika
• 1/2 teaspoon sugar
• 1/2 cup ice water

Cut pork into cubes.
Grind with coarse disc of meat grinder.
Mix dry spices together.
Mix ground pork with garlic, dry seasonings, and ice water.
Grind sausage with fine disc of meat grinder.
Store in refrigerator or freeze up to 3 months.

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