Thread: Pork chops and side dishes

Since winter is here, some fried pork chops, mashed potatos and a green been casserole sounded good. Let's start with the following ingredients.



The first thing I need to do is mix up the mushroom sauce for the green beans. Normally, I add a dash of black pepper to the mixture.



Add the sauce to the green beans. Additionally, I also mix some fried onions in to add some flavor. Save some of the fried onions for the final topping.

Now time to heat up the skillet for the chops. This kitchen has an electric stove/oven with a smooth cooking top. Personally, I do not like this style, but poor people have poor ways.

Notice the can of used bacon grease that has been in the freezer. It adds a great flavor to any fried dish.




While the grease is heating now is the time to get the water started to boil the potatos.

Place the pork chops in a medium bowl of milk. Some chefs use water instead, but I like the old school of cooking.



While the meat is soaking up the milk, time to peel the potatos.



I generally try to cut the spuds to ensure even cooking. Actually, just about any method of cutting will work. Oftentimes, I leave the skins but today I am going for more of a creamy mashed potatos.

Flour the pork chops with plain ole white baking flour. Don't be afraid to use to much.



Gently place the floured pork chops in a medium hot skillet. Should take about 10-12 minutes per side. Don't be in a hurry and flip the chops often as the flour tends to fall off.

The key to good mashed potatos is a fork or knife. If you can poke though the middle of the potato fairly easy, you should be okay. Here in the Rockies it takes a good 30 minutes to cook. At lower elevations the time will be quicker. Naturally, a lid helps.



The pork chops are coming along nicely.

Bake the green bean casserole at 350F for 30-40 minutes. Don't add the fried onion topping yet. Wait until the casserole is done, then add the onions and cook for another 5 minutes or until the onions are golden brown.



I hand mash the potatos using butter, milk, salt and a hint of pepper. For creamier potatos add more milk, slowly.



The green bean casserole looks done.



Place the pork chops on a paper towel to absorb the excess grease.

Add some dinner rolls and dinner is ready!

Where's the gravy?

That look really nice...

But no egg wash before the flour on the meat?

Originally Posted by friscofrankie

Where's the gravy?

For this dish I just use the mushroom sauce from the green bean casserole.

Originally Posted by CSFFan

But no egg wash before the flour on the meat?

Now that is a good idea. Will have to try that with my next fried special.

Nice combo- I do like the look of that green bean casserole. I reckon I'd just grill those chops, dusted with a creole seasoning.

Have you tried soaking the chops in fresh orange juice for a couple of hours makes the meat really tender.
Looks good by the way very good.

Looks great, HB.

Try steaming your vegies as boiling them takes all the goodness out. good effort.

GREENIE.

HB a suggestion if I may, try replacing the butter and milk in yer mashed tatters with Olive Oil and add a bit of garlic.
You may be pleasantly surprised and its definitely a lot healthier.

I love the Frenches canned fried onions

An egg whipped into the mash makes a lovely light mix. People will knock it but give it a go.

Looks a very nice meal.

Well done.

Originally Posted by peterpan

I love the Frenches canned fried onions

Missed that. Are they good?

Another suggestion for the mash is to add some chopped lovage leaves. A really unique taste

^ Or mash in some boiled carrot. Extra sweetness. Looks great, HB.

Can I have the name of your cleaner HB? How do you keep a kitchen that clean? This must be your demo kitchen.

BTW the meal looks half reasonable too.

Looks delicious. Guess what Mrs A is going to learn how to make tomorrow !!


May make a couple of those enhancements as well.

I have to go with Frankie on this one.
Alreay got the bacon grease in the pan and the flour and milk out so might as well whip up some sawmill gravy,, gotta have it with my mashed spuds and breaded pork chops,, least we always do here and the Thai eat it OK.
And works well to sop your biscuits in too.

Looks good, HB. I like that green bean dish -- do you add some milk to the canned soup? Dunno how you cook chops that fast -- I've tried and they're as tough as boot leather. For creamier spuds, I add lots of butter/marg.
For a variation, try my mom's old recipe.
chops
brown sugar
dry mustard
S&P
Spread a bit of brown sugar and mustard, S&P on one side of the chops. Lard in the pan, when it's sizzling add the chops coated side down over med-high heat. Sear. Put seasoning on the top side. Turn over and crispy brown the other side. Turn the heat low add some water, cover and let simmer for 30-40 minutes. Turn occasionally. Make milk gravy.