Sunday, January 22, 2017


For years I made smothered pork chops using the commercial brand of Shake and Bake for pork and Ranch-Style Dry Mix . . .  and it was delicious! Then I discovered a way to make my own Shake & Bake and Ranch-Style Dry Mix. This is truly an ultimate southern country-style dish without the addition of MSG and other chemicals. 

Seasoning Mix
¾ cup all-purpose flour
¼ cup Homemade Shake & Bake (recipe follows)

2 center cut bone-in pork chops
1 T avocado oil
1 medium yellow onion, cut in half & thinly sliced
2 T unsalted butter
2 T of Homemade Shake & Bake (use what's left in the shallow bowl)
½ cups chicken stock 
½ cup buttermilk mixed with 2 T Homemade Ranch-Style Dry Mix (recipe follows)

In a shallow bowl, add the flour and Homemade Shake & Bake.
Mix with a fork.
Rinse pork chops and pat dry with paper towels then dredge in flour mixture.

Heat a cast-iron skillet over medium heat and add the oil. 
Add the pork chops and fry for 4 minutes on each side. 
Remove the pork chops and set aside. 
Add the sliced onion and sauté for 10 minutes over low heat.

Add the butter and the 2 tablespoons of the Homemade Shake & Bake to the pan drippings and cook to make a light golden roux.

Pour in the chicken stock and let liquid cook down for a couple of minutes. 
Stir in the buttermilk mixture and return the pork chops to the pan.

Cover with a lid and simmer for 10 minutes until the pork is cooked through. 
Serve with mashed potatoes.

* Of course you can use the store bought brands of Shake & Bake and Ranch Style Mix.

Serves 2

Homemade Shake & Bake
3 cups plain bread crumbs
2 t sea salt
2  t fine ground black pepper
1 T dried onion flakes
1 T paprika
1 t freeze-dried or dried parsley flakes
1 t freeze-dried or dried basil
1 t freeze-dried or dried oregano
½ t cayenne pepper

Store in a covered jar in your pantry.

Homemade Ranch-Style Dry Mix
½ cup dry buttermilk powder
3 T freeze-dried or dried parsley flakes (reserving 1 teaspoon)
1 T freeze-dried or dried chives
1 T garlic powder
1 T onion powder
2 t dried onion flakes
2 t dill weed (reserving 1 teaspoon)
½ t granulated sugar
1 t sea salt
1 t fine ground black pepper

Using a blender, pour in the above ingredients except the reserved teaspoons of parsley and dill.
Blend to make a smooth powder.
Pour into a jar and mix in the reserved parsley flakes and dill weed.

Store in a covered jar in your pantry.