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06.03.2014 admin
Growing up Asian in the Deep South, I grew up eating home-cooked meals, from chawanmushi to collard greens, miso soup to mashed potatoes.
One classic Southern recipe is pork chops, preferably pan-fried in a hot cast iron skillet.
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About Latest Posts Follow me:Meganis a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with. Nice and easy pan-fried pork basted in lovely lemon and garlic with freshly chopped rosemary - perfect partners. In a small bowl, mix about a teaspoon of olive oil to half of a Knorr stock cube to make a smooth paste (using your fingers is best). Ten minutes before you're ready to cook, remove the pork from the fridge to allow it to come to room temperature before cooking.

Squeeze the rest of the lemon over the pork and add a tiny pinch of salt and rub over the pork.
Get on the listStay in the know on weekly in-store promotions and exclusive offers from your neighbourhood Safeway by signing up for our eMail Direct. Mom would get the really thin ones, with the bone still on them, and would pan-fry them in a cast iron skillet. The chops are dredges in a seasoned flour, then fried in a butter and oil mixture - the butter helps with the browning. These pork chops are not only fried, but then simmered in a rich gravy made with caramelized onions and creamy buttermilk. Add the onions along with a generous pinch of salt and caramelize over medium heat for about 15 minutes or until dark brown, stirring occasionally. Coat each pork chop in the flour mixture and fry for a couple minutes on each side, or until done. Heat the oil in a wok or large saute pan set over high heat and cook pork for 2 minutes or until just cooked through.

Add bok choy and red pepper and cook, stirring for 2 to 3 minutes or until vegetables are tender crisp.
No sauces or thick breadings distract from the taste of pork - the chops stand out on their own.
I can only get about 3 in my largest pan at a time so I fried 3 at a time and put them on a plate while I cooked the others until they were all done. Stir reserved pineapple juice with hoisin, soy sauce, rice wine vinegar and garlic; set aside.
Once thickened start adding the milk a few tablespoons at a time until thick again, then add more until you have the consistency you are looking for.
If you want a nice smooth gravy you can pass the gravy through a sieve to remove any bits of stuff left from the frying the meat.

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