Thursday, February 25, 2021

Southern Fried Pork Chops with Pan Gravy

 

So many people tell me they can’t make pork chops.  They come out tough and dry and so why bother.  That’s because you aren’t making them the correct way.  The secret to a moist and tender pork chop is the sear the outside and lock the juices on the inside. I promise you will have perfect pork chops every time.

Southern Fried Pork Chops with Pan Gravy

1 teaspoon seasoned salt, plus more for seasoning
1 teaspoon ground black pepper, plus more for seasoning
4 bone-in center cut pork chops
2 tablespoons butter 
1 tablespoon olive oil

Pat each pork chop dry with a paper towel. Salt and pepper both sides.

 

























 
 
Heat the oil over medium-high heat. Add the butter. When the butter is melted and the butter/oil mixture is sizzling hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side until golden brown.  Make sure you don’t crowd them.



























 
Turn pork chops over, reduce heat to medium, cover, and cook until a meat thermometer inserted into the center of a pork chop registers 130 degrees, about 4-6 minutes.
































 
Once all your chops have been fried to the right temperature, remove them to a platter and wrap tightly in foil to allow the meat to rest and the pork chops will continue to cook, raising the internal temperature to medium.


Pan Gravy

2 tablespoon butter
2 tablespoon flour
1 cup half-and-half or whole milk

NOTE:  Recipe can be doubled if you like extra gravy.

While the pork is resting, melt the butter into the pan with the pork drippings over medium high heat and add the flour, stirring to cook the flour for a minute or two to remove the raw taste.

Whisk in the half-and-half a little at a time, whisking constantly until everything is incorporated and smooth.

Pour any juices from the pork chops that have accumulated while the meat was resting into the gravy and continue to cook until thickened, another minute or two.  Serve over a bed of creamy buttery mashed potatoes.
 






















 
  

Top with pan gravy.










Photography is the property of and copyrighted to Welcome Home.

Classic Chicken Parmesan

 




 
 
 
 
 
 
 
 
 
 
 
 
 
This is probably my favorite Italian recipe for chicken. What’s not to like about a chicken breast covered with a crispy bread coating smothered in a rich homemade tomato sauce and melted mozzarella cheese and served with your favorite pasta!

Classic Chicken Parmesan

2 large eggs
1 tablespoon minced garlic
2 tablespoons fresh chopped parsley
salt and pepper to taste
3 large chicken breasts sliced horizontally to make 6 fillets
1 cup Panko breadcrumbs
1 cup flour
1/2 cup Italian bread crumbs
1/2 cup fresh grated parmesan cheese
1 teaspoon garlic powder
3 tablespoons olive oil for frying

Homemade sauce (see below) or Ragu Chunky Onion, Garlic
8 ounces mozzarella cheese sliced or shredded
1/3 cup fresh shredded Parmesan cheese
2 tablespoons fresh chopped basil or parsley

Preheat oven 350 degrees. Lightly grease a 
9 x 13 baking dish with non-stick cooking spray.



































 
 

Make your dredging station with 3 shallow pans or bowls.  Place flour in the first shallow dish. Place the beaten eggs in a second dish. Next, combine Panko, Italian crumbs, grated Parmesan, 2 tablespoons fresh parsley, salt and pepper to taste in a third shallow dish.

Pat each breast dry with a paper towel and season with salt and pepper before dredging. Dredge chicken into flour and shake to remove any excess.

Next, dip chicken in beaten eggs & then into bread crumb mixture (press to adhere to chicken). 

Preheat oil in a large skillet over medium high heat. Brown chicken on each side, about 4 minutes per side or until golden (it doesn’t need to cook through as it will continue to cook in the oven). Once chicken has browned, transfer to plate and set aside.  
 


































 
Place 1 1/2 cups of sauce in the bottom of a 9 x 13 dish. Add browned chicken on top of the sauce. Top each piece with a tablespoon or two of sauce (I like very little sauce but you can use as much as you like).
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Top each chicken breast with mozzarella cheese and Parmesan. Don’t skimp on the cheese!
 























 

 
Bake 20-25 minutes or until golden and bubbly and chicken reaches 165 degrees. Sprinkle with fresh herbs and serve over pasta.

 



 
 
 
 
 
 
 
 
 
 
 
 
For The Homemade Sauce

1 tablespoon olive oil
1 large onion chopped
2 teaspoons minced garlic
14 ounces tomato puree
salt and pepper to taste
1 teaspoon dried Italian herbs
1 teaspoon sugar

Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).

Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.

 
























 
 
Serve:  Sprinkle with fresh herbs and serve over pasta.

 

























 
NOTES:

    It’s best to use chicken breasts that are all approximately the same size so that they’ll bake at the same rate.  I usually slice mine in half to make them thinner so they cook evenly and faster.
 
    You can add as much or as little sauce as you like to the chicken. I typically spoon a little over the top, then put more sauce in a serving bowl for other that like more. 
 
      Use whole milk mozzarella cheese  but you could also use a fresh mozzarella cheese or fontina cheese. 
 
  You can make your own sauce or buy a 26 ounce jar of Ragu Chunky Onion, Tomato and garlic.  Or you can use whatever sauce you prefer.  I like Ragu Chunky sauces because I think they taste the most authentic to Italian sauces. 




 


 

 

Photography is the property of and copyrighted to Welcome Home

Saturday, February 20, 2021

Crispy Potato Skins

 

 

 

 

 


 

 

 

 

 

 

 

 

I love to make potato skins for an appetizer or for a meal. Soft and and cheesy on the inside and perfectly crispy on the outside!  Betcha can’t eat just one!

 Crispy Potato Skins

 6 Russet baking potatoes

3 melted butter

1 tablespoon grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon pepper

8 bacon strips, cooked and crumbled

6 thin slices Velveeta cheese from block

1 cup shredded cheddar cheese

4 green onions, sliced

Heat oven to 375 degrees.  Pierce just the top of your potatoes with a fork. Bake at 400 for 45 minutes. Remove from oven and cool enough to handle.



 

 

 

 

 

 

 

 

 

 

 

In a small bowl, mix together the melted butter, Parmesan, salt, garlic powder, and pepper.  Place shells, opening sides down, on a greased baking sheet; brush each potato bottom with butter and spice mixture. Place back in the oven and bake for another 10 minutes or until brown and crispy.

 

 

 

 

 

 

 

 

 

 

 

 

Remove potato shells from oven; turn over so that the cavity is now facing you. Add a small slice of Velveeta cheese to the center of each shell. Sprinkle chopped bacon on top of cheese. Then sprinkle shredded cheddar on top. Bake for 2 more minutes until cheese is melted.


 

 

 

 

 

 

 

 

 

 

 

 

Add  some green onions or chives, and a dollop of sour cream.  Or just eat them like they are! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So Good!!!!

 


 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.