Photo by Karen Hermann
SERVES 4
Pork chops
4 bone-in pork chops, ½- to ¾-inch thick
1 cup buttermilk
1 ½ cup self-rising flour
1 teaspoon fresh ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
½ cup canola oil
Pan gravy
2 tablespoons all-purpose flour
1 ½ cups unsalted chicken stock
Kosher salt
Fresh ground black pepper
Prepare pork chops by making cuts ½-inch apart all around the fatty edges. Place buttermilk in a shallow pan and add the chops. In another shallow pan, combine flour, pepper, garlic powder, onion powder and paprika. Working in batches, shake off excess buttermilk from chops and dredge in flour on both sides, patting flour firmly onto chops to help it stick. Place chops on a rack and set aside for 15–20 minutes.
In a cast-iron skillet over medium heat, add oil. Working in batches, carefully place chops in oil and fry for 4–5 minutes per side or until golden brown and cooked through to an internal temperature of 145 F when measured with an instant-read meat thermometer. Repeat until all chops are cooked. Remove chops to a rack or platter and keep warm.
To make the gravy, remove all but two tablespoons oil from skillet and return to medium heat. Add flour and whisk until combined. Cook for 2–3 minutes until golden brown. Gradually whisk in broth until gravy thickens to desired consistency, 5–7 minutes. Season with salt and pepper. Place chops on a serving platter and cover with gravy.
Chef’s tip: How to keep pork chops from “doming” in the skillet. Fried pork chops tend to dome in the pan, which means the first side you cook curls up in the pan. Therefore, when you flip them to cook on the other side, they do not lie flat or cook evenly. This happens because the fat edge around the pork chop cooks faster and compresses. This is easily remedied. With a sharp knife or kitchen shears, cut the fat edge of the pork chop every half-inch. When the chop is frying, the edges will fan out, and the chop will continue to lie flat and cook evenly in the pan.
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Easy diner-style mashed potatoes
SERVES 4
2 pounds Yukon Gold potatoes or russets, peeled and quartered
1 clove garlic, smashed (optional)
8 tablespoons (1 stick) unsalted butter, room temperature
½ cup half-and-half or milk, warmed
Kosher salt
Fresh ground black pepper, to taste
Additional unsalted butter (optional)
Chopped chives, for garnish
Place potatoes in a large saucepan of cold, salted water, covered by one inch. Add the garlic clove and bring to a boil over high heat. Then reduce to a simmer. Cook until potatoes are fork-tender, about 15 minutes. Drain the potatoes in a colander and return to the pan for 1–2 minutes. This removes the excess moisture from the potatoes. Discard the garlic clove.
Add the butter to the potatoes and mash using a potato masher. Slowly pour in warmed milk and continue mashing until reaching desired consistency. Taste and add salt and pepper and stir to combine thoroughly. Transfer to a serving bowl and add additional butter on top if desired. Garnish with chives.
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What’s cooking at SCLiving.coop/food/chefbelinda
Turn your kitchen into your favorite diner with these comfort food recipes— Blue plate specials conjure up memories of diner-style comfort food at its best. Easy, yummy and affordable—and at the heart of it all was a big helping of mashed potatoes cooked and seasoned to perfection.