Monday, November 28, 2011

Bible Lesson #1: Fried Pork Chops with Tomato Gravy & Split Spuds

First attempts can always be somewhat nerve-racking, but this time = success! I decided to start out strong with this recipe and just jump in. These pork chops have turned into one of my Favorite dishes, I've remade them about 3 times in the past month, and my roommates and friends told me they were belonged in the top 2 pork chops (restaurant included) they had ever had... soooooo good - and super easy! Make you and your man happy with this little number. Also I posted the recipe below for these easy and yummy baked potatoes with a flare. Dig in!

Fried Pork Chops w/ Tomato Gravy & Split Spuds & Veggies - YUM!

Lady's Fried Pork Chops & Tomato Gravy:

4 bone-in center-cut pork chops (1 inch thick, ½ pound each)
Salt and black pepper
¼ teaspoon garlic powder
3 tablespoons olive oil
4 tablespoons (1/2 stick) unsalted butter
2 tablespoons finely chopped onion
¼ cup all-purpose flour
1 1/2 cups whole milk
1 ½ cup chicken broth or water
1 can (14.5 ounces) diced tomatoes, drained


Lightly sprinkle the chops on both sides with salt and black pepper, sprinkler with the garlic powder. In a large skillet, heat the oil over medium-high heat. Add the chops and cook, without moving, until a dark golden crust forms on the bottom of each, 5 to 6 minutes. Flip the chops and cook 5 minutes more. Transfer to a paper-towel lined plate to drain.
Add the butter in the skillet and melt. Add the onion and cook, stirring, until softened, about 5 minutes. Go ahead and reduce the heat if the onions start to brown too quickly. Sprinkle the flour over the onions and cook, stirring, 1 minute. Slowly whisk in the milk, then the broth or water. Simmer the mixture until thickened, about 5 minutes. Whisk in the tomatoes, ½ teaspoon salt, and ¼ teaspoon black pepper. Spoon the sauce over the pork chops and serve up to a hungry family.
Jess' Split Spuds:
4 Medium Size Potatoes
2 - 3 Cloves Garlic, thinly sliced
2 Tbsp Olive Oil
2 Tbsp Butter
Sea Salt or Kosher Salt
Freshly Ground Black Pepper

Preheat the oven to 425˚F. Put the potato on a chopping board, flat side down. Start from one end of the potato, cut almost all the way through, at about 3 to 4 mm intervals.

Arrange the potatoes in a baking tray and insert the garlic in between the slits. Scatter some butter on top of each potato. Then drizzle the olive oil and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

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