The air has such a sweetness to it this morning as I am sitting here at the kitchen table writing to you. The birds are chirping, singing, and scolding. Most of the scolding is for “Miss Vanessa” as she is continually up to no good. She is interrupting baby bird flying practice or seeing if she can scare up any rabbits. She is like a 2 yr. old that needs constant monitoring. But now as I am putting this story to bed the thunder is rumbling, we have had a light shower and the temperature has cooled way down into the sixties. I had to go to work between the beginning and the end of this. I hear we are in for a cool week.
Last post I mentioned a favorite pork chop recipe and I want to share it with you today. For those of you in my neighborhood that have just finished up a week at the fair and want something comforting and delicious for supper with minimal preparation, this will be a hit. I guess that is what we all want though, isn’t it?! The recipe is one that I adapted from Paula Deens’ brother Bubba. It appeared in her magazine, Cooking with Paula Deen in the May/June 2008 issue so you know that I have been making it for quite a few years now! I will have a printable copy of the recipe for you at the end of the post.
Heat up your pan, add a few tablespoons of oil and brown your pork chops on both sides. The recipe calls for 4 chops but their were only 3 left at the meat counter when I got these.
While your pork chops are browning, slice one onion and a package of fresh mushrooms. You are also going to make a broth for them to cook in of beef broth, parsley, paprika, dry mustard, salt and pepper.
Pour the broth mixture over the pork chops.
Then put your sliced onions and mushrooms on top and pop the lid on. This is all going to simmer for and hour and a half. Go sit down, put up your feet and start on that book you have been wanting to read. In my case it would go something like this: put a load of laundry in, feed the dogs, walk the dogs, water the plants, transfer clothes to dryer, put another load in, check on dinner, and dream about that book you have been wanting to read.
After the chops have been simmering for and hour, put a pan of rice on to serve them over.
When your chops are done simmering, transfer the meat over to your pan with the rice in it to hold them for awhile. No need to dirty anymore dishes.
And here is the secret to the sauce- Southwest Ranch veggie dip. The original recipe called for sour cream but one day when I was sure I had some and didn’t, I used this. Now this is the only way I make it. So we are going to add a cup of this to the broth in the pan. Instant deliciousness! Put the pork chops back in the pan with the sauce and you are ready to serve it up.
Add a sprinkle of parsley and some garden fresh veggies and you have yourself a fine summer meal. Comfort food at its’ finest. I hope you enjoy the new recipe and make it for yourself and your family some evening. So simple and so good.
Southwest Pork Chops
|Prep time||15 minutes|
|Cook time||1 hour, 30 minutes|
|Total time||1 hour, 45 minutes|
|Meal type||Main Dish|
|From magazine||Cooking with Paula Deen|
- 2 tablespoons vegetable oil
- 4 boneless pork chops (1-inch thick)
- 1 onion (sliced and seperated into rings)
- 1 box fresh mushrooms (sliced)
- 1 cup beef broth
- 1 tablespoon chopped parsley
- 1 teaspoon paprika
- 1 teaspoon dry ground mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 cup Southwest Ranch Dip
- Hot Cooked Rice
- Garnish with chopped fresh parsley
You may use sour cream in place of the Southwest dip and it will still be wonderful.
|In a large skillet, heat oil over medium-high heat. Add pork chops and cook for 2 minutes on each side until browned. Place sliced onions and mushrooms on top of pork chops.|
|In a small bowl, combine the broth, parsley, paprika, mustard, salt, and pepper. Pour broth mixture over |
chops. Cover and reduce heat to medium-low to low and simmer for 1 1/2 hours.
|When chops are done. Remove chops from pan and put on top of rice to keep warm or on another plate. Stir in dip and cook for 3 or 4 minutes until heated through. Do not let boil or the dip will separate. Return chops to pan. Serve chops and sauce over hot rice.|