I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
Sunday, January 22, 2017
SMOTHERED PORK CHOPS
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.
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)
1 ½ cups chicken stock ½cup 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.