Country Fried Pork Chops

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Country Fried Pork Chops

Pork chops are one of the things that Jon always gives me gruff that I don’t cook enough. I prefer to cook something like one of my many favorite versions of a pork tenderloin, but once in a while I give in and make him one of his favorite meals of all time – these fried pork chops. It’s one of those manly, stick-to-your-ribs meals that all guys love…

Basically a pork chop is coated with a mixture of egg wash and seasoned flour, much like fried chicken is. Then pan fried. Afterwards, a milk gravy is made from the pan drippings and served over the pork chops. While it’s not the most figure-friendly thing on the planet, it really is delicious and totally worth a splurge every now and again.

I always serve with mashed potatoes, because they are equally as good topped with the gravy. This time around I also served roasted Brussels sprouts on the side, and they were really delicious with them too. If you’ve not had the pleasure of trying these, you should – as it’s “country cooking” to the core!

Country Fried Pork Chops

8 bone-in pork chops (about 3/4-inch thick)
2 eggs, beaten
few shakes hot sauce
1 cup flour
1 tsp paprika
2 tsp kosher salt
1 tsp ground black pepper
1/4 cup vegetable oil

For the gravy:
3 Tbsp flour
2 1/2 cups milk
1/2 tsp kosher salt
1/2 tsp ground black pepper

Set oven to the warm setting. Place a cooling rack over a baking sheet and place in the oven.

Mix eggs and hot sauce together in a shallow dish. Combine flour with paprika, 1 tsp salt, and 1/2 tsp pepper in a large resealable plastic bag – mix to combine. Set both mixtures on counter and prepare pork chops for breading.

Season both sides of pork chops with the remaining salt and pepper. Dip each chop into the egg wash first, letting the excess drip back into the dish. Then place chop into the flour mixture, shaking the bag to cover each chop with flour well. Remove and set on plate. Repeat with other chops.

Heat oil in large heavy-bottomed skillet over medium-high heat. Place 4 pork chops (or however many will fit comfortably) in the hot skillet, frying until well browned on each side – about 5 minutes. Remove from skillet and place onto the baking sheet in the warmed oven. Repeat with remaining pork chops.

Once chops are fried, prepare the gravy by adding the flour to the pan drippings in the skillet. Whisk to combine, and let cook for about 2 minutes. Slowly pour in the milk, and whisk constantly until mixture has thickened – about 3 minutes. Add the salt and pepper, and season to taste with more if desired.

Remove chops from oven and plate, serving the gravy on top of the chops. Pour remaining gravy into a serving dish and serve alongside with the chops on the table.

Chicken, Spinach & Artichoke Pasta Bake

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Chicken, Spinach, and Artichoke Pasta Bake

Even when the weather is warm, sometimes I still find myself craving a big bowl of comforting baked pasta. But, it’s nice to switch it up from the standard red sauce and ricotta cheese variety. When I came across a recipe a couple of months ago in a recent issue of Taste of Home, I thought I’d give it a try.

I did end up changing it a bit, mainly by adding chicken as well as a dose of homemade Alfredo sauce to the pasta bake. I loved all the flavors together, almost reminiscent of a spinach-artichoke dip. It was pretty easy to bring together too, as it doesn’t require all the layering that something like a traditional lasagna would.

I had leftover roasted chicken from the night before, so I just used that – but a store-bought rotisserie chicken would be ideal for this application. Or you could certainly use boneless skinless chicken breasts that you roasted or sauteed as well. Whatever works best for you!

I kept it simple and just served it with a salad topped with a light lemon vinaigrette. Everyone really enjoyed it, and with most baked pastas the leftovers were even better the next day for lunch.

Chicken, Spinach and Artichoke Pasta Bake

16 oz rigatoni pasta
1 batch Alfredo sauce (or 1 jar of your favorite store-bought brand)
3 cups cooked chicken, roughly chopped or shredded
1 (10 oz) package frozen chopped spinach
1 (14 oz) can water-packed quartered artichoke hearts, drained
8 oz whole-milk mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
kosher salt
1/2 tsp black pepper

Preheat oven to 400 degrees. Spray a 2-quart baking dish with non-stick spray and set aside.

Boil a large pot of water and season with 1 Tbsp salt. Add pasta and cook for 7 minutes. Drain and return back to large pot.

Add the sauce, chicken, spinach, artichokes, 1 tsp salt, and black pepper to the pasta. Stir to combine. Season to taste with additional salt and pepper if necessary.

Pour half of the pasta into the bottom of the baking dish. Top with half of the mozzarella and half of the Parmesan. Add the remaining pasta and top with remaining cheese.

Cover with foil and bake for 30 minutes. Remove from oven and turn on broiler. Remove foil and place pasta under broiler for about 3 minutes or so, until the cheese is browned and bubbly.

Let rest for 5 minutes before serving.

Source: adapted from Taste of Home Magazine, February/March 2014

Roasted Garlic Smashed Potatoes

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Roasted Garlic Smashed Potatoes

Guys, this is one of my favorite side dishes of all time – and frankly I can’t believe it’s taken me this long to share it here on the blog. Slow roasted garlic, butter, fresh parsley, and tender red potatoes mashed up into a delicious heap of goodness.

It’s a nice change of pace from the traditional mashed potatoes and gravy, and the flavor is just wonderful. It takes a little bit more time and forethought, as you have to roast the garlic ahead of time before mashing the potatoes – but trust me, it’s worth it! Roasting the garlic, as opposed to just using garlic powder, really mellows and deepens the flavor – so it doesn’t have that harsh bite that many garlic mashed potatoes have.

I like to add parsley, for a little pop of color and bright flavor, but it’s great with other herbs as well – I’ve used some chopped rosemary and thyme in the past, and both were wonderful. This side dish would be great on your Easter table, paired with ham or turkey. Or, it’s always my go-to side to serve with a homey traditional dish like meatloaf. It’s a favorite in my family, and I know it will be one in yours as well.

Roasted Garlic Smashed Potatoes

10-15 cloves garlic (about 1/4 cup), peeled
2 tsp olive oil
2 lbs red potatoes, washed and scrubbed
4 Tbsp butter
1/4 cup half and half
2 Tbsp chopped fresh parsley
kosher salt
freshly ground black pepper

Preheat oven to 425 degrees.

Place garlic cloves in a shallow ramekin or baking dish with the olive oil. Toss to coat. Place in oven and roast for about 30 minutes, until garlic is golden brown. Remove from oven and turn off heat. When cool enough to handle, chop into relatively small pieces and set aside.

While garlic is roasting, prepare the potatoes. Fill a large dutch oven or saucepan with water, add 1 Tbsp of kosher salt and stir to combine. Using a potato peeler, remove about half of the skin from each potato. I usually take the strip off of the center, leaving some skin at the top and bottom. Cut potatoes in half vertically and place in the pot of water.

Place over high heat and bring to a boil. Once boiling, reduce heat to medium and cook until potatoes are easily pierced with a knife – about 20 minutes. Remove to a colander and drain, then return to the pot and let sit on the stove, uncovered, for a few minutes to dry out.

Place the butter and half and half in a microwave-safe dish. Place in microwave and warm until butter is just melted – about 45 seconds.

Add the roasted garlic, as well as the melted butter mixture to the potatoes. Using a potato masher or pastry cutter, gently smash up the potatoes. You want them cohesive, but still a little but chunky. Add about 1 tsp of kosher salt, and 1/2 tsp black pepper, as well as the chopped parsley. Using a rubber spatula, mix to combine. Season to taste with additonal salt and pepper if necessary before serving.

Broccoli and Cheese Soup

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Broccoli & Cheese Soup

A good recipe for a soup that doesn’t take all day to make is a real lifesaver. Especially one as hearty and filling as this broccoli & cheese version. It takes only a few short minutes to throw together, and the flavors are just out of this world.

It’s rich and hearty, but still doesn’t weigh you down the way many dairy-based soups do. The addition of fresh broccoli really adds a freshness to the flavor, and you can never go wrong adding plenty of cheddar cheese to anything in my book.

My girlfriend came over for lunch about a month ago or so, and I made this served with some crusty bread and a salad. We both loved it, and I’ve been thinking about making it again ever since. It reheats great as well, which is always a plus. Would also be great for a last minute, easy dinner!

Broccoli & Cheese Soup

4 Tbsp butter
1/2 cup onion, chopped
2 cloves garlic, minced
2 cups half and half (or 1 cup of milk and 1 cup of heavy cream)
3 cups chicken stock
1/4 cup corn starch
1/4 teaspoon nutmeg
1 bay leaf
2  carrots, peeled and shredded
4 cups broccoli florets (about 1 head)
8 ounces cheddar cheese, shredded
kosher salt and black pepper

Cook the butter, onion, and garlic on about medium heat until tender.

Slowly add the half and half and chicken stock. Mix the corn starch with a little bit of water until there are no clumps and add it to the rest. Add the nutmeg and bay leaves and cook on medium low until thickened.

Add the carrot and broccoli and simmer until tender. Discard the bay leaves. Add the 3/4 of the cheese and stir until melted. Season with salt and pepper and serve topped with additional cheddar cheese.

Source: slightly adapted from Yammie’s Noshery