Chops and Taters Please

Pork chops like chicken are blank pallets. There are so many ways to prepare them. Chops are good go to dishes.



Pork Chops with Pan Gravy - Season four bone-in pork chops with grill seasoning (McCormick's Montreal Steak Seasoning) and pan fry over medium high heat in 2 tablespoons of extra virgin olive oil for 3 minutes each side. Remove from pan to platter and loosely tent with foil. Lower heat just a bit and add 2 tablespoons of butter. When butter is melted, add 2 tablespoons of flour and stir constantly for 2 to 3 minutes to make a light colored roux. You want to cook off the flour taste and let your roux brown just a little. Wisk in 1 cup of beef broth and blend well, then add 1/2 cup of water and blend (to thin). Add 1 tablespoon of Lea & Perrins, salt and pepper to taste, 1/2 teaspoon of dried tyme and 1 teaspoon of sweet basil. Lower heat to simmer and return chops to the pan, coating with pan gravy. Let chops simmer until completely cooked - about 20 minutes.





Lazy Smashed Taters - Cut 3 lbs. cleaned russet potatoes into quarters without removing the skins. Boil potatoes in salted water until fork done. Drain in a collindar and return to pan. Season with salt, 1/4 teaspoon red pepper flakes, 2 tablesoons butter, 4 oz. light sour cream, 4 oz. evaporated milk, 3 chopped green onions. Take your potato masher and mash into a chunky well blended mixture. Serve alone or topped with pan gravy.



Cheesy Corn on the Cob - Remove husks and silk from four ears of corn, wash and drain. Tear a sheet of aluminum foil big enough to wrap each ear of corn individually. Place an ear of corn on a peice of foil. Season with salt, garlic powder, parmeasan cheese and two pats of butter. Wrap corn in foil and seal tightly. Repeat with remaining ears of corn. Place on grill and cook until done or place the wrapped ears on a cookie sheet and bake in a 425 degree oven for 30 minutes.