Still cookin'......

We've been cooking quite a bit lately, even though I haven't posted a new recipe to the blog. I've been making some things we've made before, plus doing a few cooking experiments on my own. There are so many good recipes that we've added to this blog, that sometimes I just want to go back and eat them again! So that's pretty much what we did this week...we had the Stuffed Poblano Peppers again, and the Memphis Dry Rub Ribs, mmm....and a few things we just whipped up on our own.



Chorizo Breakfast Tacos : We browned some chorizo and incorporated it into an omelet. We added some cheese, sour cream, and leftover Avocado Aioli, then wrapped it up in a corn tortilla that was warmed over the gas burner on the stove. I LOVE breakfast tacos!


Salmon and Acorn Squash on the Grill : I seasoned everything with salt, pepper & olive oil and just grilled it, and added a little squeeze of fresh lemon juice added to the salmon. I also threw in some black eyed peas for good measure. :)


Seasoned Pork Chops and Grilled Asparagus : Another quick fix meal made entirely on the grill. I seasoned the pork chops with salt & pepper, chili powder and a small amount of cayenne pepper for some spice. Onto the grill it went, along with the asparagus. When it was done, I added some butter and parmesan to the asparagus.

I'm planning out my list for next week and doing some new recipes, so get ready! :)

#96 :: Low Country Smothered Pork Chops

This recipe was just calling my name! It takes a while to prepare, so it's definitely not a meal to make when you have a busy night, but the time it takes is really worth it. The pork chops are fall apart tender, and there's a hint of a bite from the cayenne. I took advantage of the break in the rain to grill some sweet corn to go with the pork chops, and of course we had to have mashed potatoes as well. Perfect choice for a Sunday supper....

Ingredients

• 4 center-cut pork chops, 1-inch thick
• Salt and freshly ground black pepper
• Ground cayenne pepper
• 2 tablespoons butter
• 1/4 cup all-purpose flour, spread on a plate
• 2 medium green bell peppers, stemmed, cored, and membranes removed, cut into strips
• 2 yellow onions, trimmed, cut lengthwise
• 3 cloves garlic, minced
• 2 cups chicken broth
• 2 to 3 dashes Worcestershire sauce

Directions

Trim the excess fat from the chops and season well with salt, pepper, and cayenne. Melt the butter in a skillet over medium heat. Lightly roll the chops in flour, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and remove them to a plate.

Add the bell peppers and onions, to the skillet, and saute until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about half a minute longer. Push the vegetables to the side of the skillet. Add chops to pan and place vegetables on top of pork chops. Pour in the broth and sprinkle with Worcestershire sauce. Cover pan with foil and allow to simmer for 45 minutes or until chops are tender.

Makes 4 servings

Recipe from Paula's Best Dishes on Food Network

Star Rating: 5 out of 5 stars