Subject: Smothered Pork Chops
From: Unicorn (unicorn@indenial.com)
Date: Thu Feb 22 2001 - 20:16:25 EST
__________________________________________________
F O O D F U N N Y
__________________________________________________
Here's a true toddler food funny from reader Tari LaRue:
One morning my 2 1/2-year-old daughter told me her stomach hurt. I
took her into the kitchen and told her it was probably because her
stomach was empty and needed food. When I handed her some food, she
proceeded to lift up her top and try to stuff the food into her belly
button. I asked her what she was doing and she told me she was
feeding her stomach.
__________________________________________________
T O D A Y ' S R E C I P E
__________________________________________________
Even though we frequently picture fried chicken when we think of soul
food, the pig actually rules in the soul food kitchen. Every piece of
the pig is used in soul food cooking, until "nothing but the squeal is
left." Here is a classic rendition of a Southern standard:
Smothered Pork Chops
1 cup (250 ml) all-purpose flour
1 Tbs (15 ml) paprika
1 Tbs (15 ml) onion powder
1 Tbs (15 ml) garlic powder
Salt and freshly ground pepper to taste
8 - 12 thinly sliced pork chops
Vegetable oil for frying
2 cups (500 ml) water
Combine the flour and seasonings in a large paper or plastic bag.
Coat the pork chops with the mixture by tossing them in the bag a few
at a time. Set the excess flour aside. Fill a large, heavy skillet
to a depth of 1/2 inch (1 cm) with vegetable oil and heat over
moderate heat. When the oil is hot, gently lay the pork chops in the
pan and fry until golden brown on both sides, no more than 3 to 4
minutes per side. Drain on paper towels and keep warm until ready to
serve.
Drain all but 2 or 3 tablespoons of the oil from the skillet, keeping
all the brown bits in the bottom. Add 3 tablespoons (45 ml) of the
reserved seasoned flour and stir into the oil over high heat for about
3 minutes, scraping up all the brown bits in the process. When the
flour is dark brown, add the water carefully because it might
splatter. Bring the gravy to a boil, stirring constantly, and simmer
over moderate heat for an additional 5 minutes. Adjust the seasoning
of the gravy and add the pork chops, turning them to coat with the
gravy. Serve with the remaining gravy spooned over the pork chops.
Serves 4 to 6.
This archive was generated by hypermail 2b28 : Thu Mar 01 2001 - 00:00:01 EST