TOMAHAWK PORK CHOPS WITH CHEDDAR CHEESE GRITS

Hominy grits are a southern favorite, although it is more often shorted to just 'grits'. Hominy is dried and ground white or yellow corn kernels from which the hull and germ have been removed.

2 thick tomahawk pork chops, trimmed of any excess fat

Salt and freshly ground black pepper

1 T avocado oil

½ cup onion, diced

½ fresh thyme or ¼ t dried thyme

1 T flour

½ cup Marsala or white wine

1 cup chicken broth

Grits

2 cups water

2 cups whole milk

1 t sea salt
1 cup stone ground white or yellow grits (not instant)

1 cup grated sharp cheddar cheese
2 T unsalted butter

Preheat oven to 375 degrees F.

Sprinkle both sides of chops with salt and pepper. 

Heat the oil in a cast-iron skillet over medium-high heat.
Add the pork chops and brown on each side for about 3 minutes.

Remove and set aside on a plate. 

Pour out most of the grease from the skillet and add the onion and thyme. 

Sauté for about 5 minutes then mix in the flour and cook another 2 minutes. 

Add the wine and chicken broth.

Simmer until it thickens slightly. 

Place the browned chops and any liquid that has accumulated into the skillet.

Cover tightly with a oven-proof lid or aluminum foil and bake in oven for 20 minutes.
Center of pork chops should register 140 to 145 degrees F.

While chops are baking, in a medium saucepan, bring water, milk, and salt to a boil.

Gradually whisk in grits, reduce heat to the lowest setting, cover and simmer, about 15 to 18 minutes, stirring frequently.

Remove from heat, stir in cheddar cheese and butter. 

To serve, spoon grits onto 2 warm bowls or plates, add a pork chop and pour some of the gravy, through a strainer, onto each and serve.

Serves 2

RYE BREAD

You will be surprised how easy this bread is to make—and no chemicals or preservatives added! This bread is also delicious toasted with cream cheese, smoked salmon, red onions, and capers    

1 ¾ cups warm water

1 T active dry yeast

2 T honey

2 cups bread flour

2 ½ cups dark rye flour

3 T dry potato flakes

2 t sea salt

2 T caraway seeds

3 T dill pickle juice

1 T melted butter

Pour warm water into the bowl of an electric mixer, fitted with a dough hook.

Sprinkle in the yeast and let proof for 10 minutes.

Add the honey, bread flour, 1 cup of the rye flour, potato flakes, sea salt, caraway seeds, and pickle juice.

Turn on mixer and slowly mix while adding the rest of the rye flour, a little at a time.

Mix for about 3 to 4 minutes, then turn dough out onto a lightly floured surface and knead by hand for a couple more minutes.

Place dough in a lightly oiled bowl, cover with a pizza pan and set aside in a warm place to rise for 1 hour.


Shape dough into an oblong shape and place on a lightly oiled baking sheet.

Let rise another 20 to 30 minutes.

Remove dough and preheat oven to 375 degrees F.

With a very sharp knife, cut diagonal slits on top of dough.

Brush with melted butter and bake in oven for 40 minutes.

Remove from oven and place on a rack to cool.

IZETTA'S OLD-FASHIONED POTATO SOUP

This classic potato soup is so comforting on a cold winter's night and takes just under 30 minutes to make. You can substitute the bacon for ham or leave it out.

6 strips thin bacon, diced

2 T unsalted butter

1 medium onion, diced

2 carrots, peeled and diced

3 stalks celery, diced
2 cloves garlic, minced

8 medium potatoes, peeled and diced

8 cups chicken stock

2 T softened, unsalted butter

3 T all-purpose flour

2 cups whole milk or evaporated milk

1 T freeze-dried or minced fresh parsley

Pinch of dried thyme

Salt and freshly ground black pepper

Cook bacon in a soup pot over medium heat until crisp.

Remove bacon with a slotted spoon to a bowl and pour out most of the bacon grease.

Over medium heat, add the butter and sauté the onion, carrots, and celery for 5 minutes. 
Add the garlic and sauté another minute.
Add the potatoes and pour in the chicken stock.
Bring to a boil, reduce heat to medium-low, and simmer, partially covered, for 15 minutes.

Stir the softened butter into the flour and spoon into the soup.

Let simmer another couple of minutes.

Add the milk, parsley, and thyme.

Season to taste with salt and pepper.

Ladle into warm soup bowls and garnish with some bacon.

Serves 4