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Smothered Pork Chops

Pork chops have always been a food I’ve struggled with preparing.  They always come out too dry,  not-quite-done, or too bland.  I’m always willing to try a new recipe that promises a fantastic taste and a juicy pork chop 🙂  I found this recipe through Lacie Lee; she found it from Mama’s Southern Cooking.com.  (Which, by the way, will be a source of future recipes!)

Recipe:
Ingredients:
4 to 6 thick cut pork chops, 3/4 to 1 inch thick (rinsed and patted dry with a paper towel), you can use either bone-in or boneless
2/3 cup of flour
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon paprika
2 large sweet onions, sliced
1 or 2 (14 1/2-ounce) can beef broth
1/2 cup of shortening or vegetable oil

I used boneless pork chops because they were what we happened to have (thank you, Winn-Dixie).  I dropped the chops in the flour mixture and made sure they had a good coating; then, I placed them all in the pan together until they were a lovely golden-brown color.

Then, I misread the recipe:  I accidentally dumped the rest of the flour mixture into the pan, instead of only enough to allow for a slight breading effect; it looked quite, awful…

But…we’ve come this far, so I kept going.  Murphy didn’t seem to mind the smell at all, and while it was quite ugly, it smelled fantastic 🙂
  

I followed the rest of the recipe exactly, and then strained the gravy before serving over the pork chops and mashed potatoes.

Even though I’d botched up one of the steps, it still came out as one of the best pork recipes I’ve ever made.

Verdict:
Mike’s Opinion:
Taste: 5/5
Presentation: 4/5

Jen’s Opinion:
Taste: 5/5
Presentation: 4/5 (My fault…)
Ease of preparation: 4/5
Ease of cleanup: 3/5 (Again, my fault with all that flour in the gravy)
Availability of ingredients: 5/5

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Posted by on September 3, 2012 in Pork

 

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Aside

I have 4 bananas quickly deteriorating in the heat which can only mean one thing: time for a smoothie!  This recipe was pinned by Amanda ZA from the Chiquita Banana website.  As a side note, I bought two 6oz tubs of Chibani yogurt this week, just to see what all the craze was about.  Last night we tried the Apple Cinnamon flavor, and neither Mike nor myself could get more than a mouthful down.  The texture is odd, the flavor is weak, and it left an overt sense of dryness in the mouth.  We left the  Honey and Vanilla flavor specifically to try in a smoothie.  (This is important in about 3 seconds)

Recipe:

2   whole Chiquita Bananas, frozen*, peeled and sliced
1   (6-oz.) carton non-fat Vanilla yogurt
1/3   cup creamy Peanut butter
1/2   cup non-fat Milk

Throw all these together and blend until smooth, serve immediately.  I used the Chobani Honey and Vanilla yogurt…

Verdict:

Mike’s Opinion:
Taste: 1/5
Presentation: 3/5
Notes: Very strange taste, and I think it comes from the yogurt.  It leaves your mouth feeling dry.  Did not like this at all.

Jen’s Opinion:
Taste: 1/5
Presentation: 3/5  (weird color)
Ease of preparation: 5/5
Ease of cleanup: 4/5
Availability of ingredients: 4/5

The flavor left a feeling of chalky dryness in my mouth, as well as an overwhelming flavor of the yogurt and peanut butter with no flavor of banana at all.  I took 3 drinks because I really wanted to like this smoothie, but I ended up dumping it down the drain for fear of my gag reflex…
I am not going to completely write this recipe off, as I have made smoothies with peanut butter and bananas before and loved them.  However, next time I will use vanilla yogurt as called for, and I will not use Chobani again.  (sorry Chobani fans…we are not a Chobani family)

Best Creamy Peanut Butter Chiquita Banana Smoothie

 
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Posted by on August 11, 2012 in Drinks, Smoothie

 

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