Find Me

  • Facebook
  • Pinterest
  • Twitter
  • StumbleUpon
  • RSS Feed

Caramelized Onion Pork Chops

 Post-It, recipe  1 Response »
Feb 062013
Pin It
 

One of my favorite things to cook and eat are pork chops. There are so many different ways you can fix them and they are quick and easy to fix. They are also one of the most affordable meats around. In other words, we have them often. I love it when I can find a pork loin on a really good sale and then have the butcher cut the whole thing into chops, that usually provides us with at least 10-15 meals worth of meat for about $10-$12. And that folks is some affordable eating, without feeling deprived. So, when you see recipes for pork chops I suggest that you Pin them, print them, write them down or however you save them because in my opinion, you can never have to many recipes for this versatile meat!

Caramelized Onion Pork Chops 1

This time I am using bone-in chops because that was what was on sale. I got a pack of 8 for $3.42. But you can use whatever is on sale in your area, or whatever you have on hand. These are so easy and delicious that your family and friends will adore you for introducing them to this fabulous dish.

You simply sprinkle them with some seasoning salt and pepper, brown both sides in a frying pan with a little oil.

Caramelized Pork Chops 2

Add a cup of chicken broth (which I also found on sale and with coupons got for .24 cents a box!) and 2 sliced onions.  Cover and simmer for 20 minutes. Turn the chops and cook (uncovered) for 20 more minutes.

Caramelized Onion Pork Chops Final

Serve and Enjoy!

Ingredients

1 tablespoon olive or vegetable oil

4 pork chops (any cut will do)

3 teaspoons seasoning salt

2 teaspoons ground black pepper

2 onion, cut into strips

1 cup chicken broth

Directions

In a small bowl mix the seasoning salt and pepper, then rub each pork chop with a little bit of the mixture. After you get the chops ready heat oil in a large skillet over medium heat. Brown the pork chops on each side. Add the onions and chicken broth to the pan. Cover and reduce the heat to a simmer and cook for 20 minutes. After 20 minutes turn the pork chops, sprinkle them with the remaining seasoning salt and pepper mix and cook until water evaporates and onions turn light to medium brown. Remove chops from pan, and serve with onions on top.

Print This Post Print This Post
ex gf http://goexback.com how to get your ex back
zp8497586rq
 Posted by The Jilly Bean at 9:19 am  Tagged with: , , , , , , , , , , , , , , , , , , ,

Caramelized Shallots & Bleu Cheese Dip

 Post-It  7 Responses »
Feb 032012
Pin It
 

Hey Guys! This is Chef Lewis.I grew up in North Alabama around all different kinds of food.Both sides of my family had great cooks with one important attribute: an adventurous spirit.My mothers’ parents were always entertaining,so they were always looking for new & exotic dishes.I remember my Nana Mary saying that she was making pizza in the 50′s.That may not sound like a big deal,but I assure you that a pizza in Florence,AL in the 50′s was a bit unusual.Her husband (Pappaw) was always in charge of the meat.One of my greatest memories with him is when just he & I went to Atlanta in the mid 80′s to pick up his “Big Green Egg”. Yet again,in 1985 there were not a lot of Japanese smokers in North Alabama.My Nana Jean on the other side was the traveler.She was always re-creating dishes that she had eaten while she was on vacation.I remember helping her prep the vegetables for her shrimp creole when I was only 8 years old. It really is no wonder that I always wanted to be a cook.I left home to go to culinary school & have been cooking  professionally for the last 20 years.

Here is a recipe that is a little different from the usual French Onion Dip.My grandmother & I have made a version of this for years for our catering clients.I jazzed it up a little bit,so I hope you enjoy my modern twist on a classic!

Caramelized Shallot Dip

1 tbsp. olive oil (not extra virgin) or vegetable oil

1 & 1/2 cups sliced shallots (you can use red onions if desired)

4 oz. cream cheese (softened)

1 cup sour cream

4 oz. bleu cheese

1 clove of garlic minced

Saute’ the shallots & garlic in the oil.(8-10 mins.) Let cool for about 5 mins. Add sour cream & cream cheese. Mix well. Gently fold in bleu cheese. Serve immediately with pita chips

 Posted by Chef Lewis at 2:20 pm  Tagged with: , , , , , , , , , , ,

It’s Hot Stuff Baby!

 recipe  7 Responses »
Jul 292010
Pin It
 

I spent today making Salsa. I am loving all of the great stuff that I have been able to make and put up this year thanks to all of the tomatoes that great friends and family have gifted me with. There is just nothing better than going to the cabinet on a cold dreary day and pulling out something that reminds you of sunshine and warmth.

salsaAnd this is definite warmth!

The Salsa Recipe:

18 tomatoes

1/4 c.vinegar

2 onions finely chopped

1TBSP salt

1/2 tsp. garlic powder

2 cups peppers (I used 1 cup of mild and 1 cup of medium and just 1 hot pepper)

1/4 c. chopped cilantro

1 1/2tsp. chili powder

2 TBSP lime juice

I drop my tomatoes in boiling water and then put them in ice water to make them easy to peel. I then squeeze out any excess liquid and throw them in the food processor but you can dice them really fine, then simply combine all of the ingredients together. Let it sit in the refrigerator overnight. The next day bring the batch to a boil then put in pint jars. Place your jars in a pan of water and let boil for 20 minutes, this seals the lids. It’s that easy!

salsa in a jar

My pictures of food never show the true color no matter how hard I try. Especially if it is red. Maybe I need some floodlights in my kitchen or something. I took about 20 pictures just to get this one half way decent. If you make the salsa it will be a bright red. All of my photos look either orange or burgundy.

Print This Post Print This Post

 Posted by The Jilly Bean at 11:01 pm  Tagged with: , , , , , , , , , , , ,

How How Chow Chow

 Post-It, recipe  1 Response »
Jul 232010
Pin It
 

This has been a crazy busy week around here…and it just keeps getting better! Monday I had the privileged of going to my Aunt Ruth’s house and helping in the Chow Chow making process. Now, let me tell you a little about Aunt Ruth. She is in her 80′s and has more energy than me and you put together. She has a huge garden every year and cans hundreds upon hundreds of jars of home grown goodness. Her sense of humor and fun are unrivaled by anyone else I know. In other words…we might have gone to work, but like always it was more fun than work.I came home with a big mess of tomatoes, several home-grown cantaloupes and some freshly made chow chow.

aunt ruth

And just look at her canned goods room:

canned goods

That is only one section of one wall! This stuff you can’t buy in a store with coupons. It is home grown, home canned, home goodness!

The first step, which happens to be the biggest is to get everything chopped up. Sandra (in the back) is chopping the green tomatoes. Mallory is chopping the bell peppers and I was in charge of chopping the onions. It got me a little teary-eyed.

chop up the ingredientsRuth had gotten up early that morning and peeled all the green tomatoes that go into making the chow chow. Once we all arrived and got the assembly line going it went pretty fast. See, that is the thing about canning, gather up a couple of family members and friends and you can make a party out of it.

green tomatoes and onions

Once you get your green tomatoes and your onions all chopped up your going to add some salt and cook for about 20 minutes. Once all it is finished cooking you have to drain it really good before you add all the other ingredients. After you have drained it you are going to add in the peppers:

chow chow 1

Make sure you stir it all up really good and then add in the celery seed, vinegar and sugar:

chow chow 2

Now that all the ingredients are in you are going to cook it for about 20 minutes making sure to stir often.

Pack the Chow Chow into hot jars and seal with hot lids and rings.

Chow Chow

Chow Chow is great with any kind of beans or peas or greens. And of course you can’t forget the cornbread!

The recipe:

1 gallon green tomatoes

1 dozen onions

6 green bell peppers

6 red bell peppers

2 hot pepper (optional)

3 lbs. sugar

1 quart white vinegar

1 TBPS celery seed

1/2 cup salt

Peel the tomatoes and onions, chop them both ( I use a food processor). Mix together and add a 1/2 cup of salt and cover with water. Cook for 20 minutes and then drain well. Then add the chopped peppers, celery seed, sugar and vinegar. Cook for 20 minutes. Pack into clean hot jars and seal with hot lids and rings.

Print This Post Print This Post

 Posted by The Jilly Bean at 7:55 am  Tagged with: , , , , , , , , , , , , , , , ,
 Older Entries
© 2013 The Post-It Place Suffusion theme by Sayontan Sinha