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.

Saturday, February 20, 2021

The Classic BLT Sandwich

 



























 
 
There are some things in life you never change. I mean why change perfection, right?  I often wonder who created this incredible classic sandwich and how did that person know how the layers of delicious goodness would be so incredible.  There are only 5 ingredients and those ingredients are so important.

BACON:  Thick cut crispy bacon is the perfect bacon for this recipe.  Fry it up in a skillet or bake it in the oven. 

LETTUCE: Cold and crispy Iceberg is a must.  Whole leaves not shredded.

TOMATOES It goes without saying that you must add tomatoes to have a true BLT, but there is nothing better than a big cold beef steak tomato!

BREAD Almost any bread is perfect for BLT’s but I prefer plain white bread toasted to a light golden brown!

Mayo:  Only Dukes or Hellman’s Real Mayo will do!

The Classic BLT

4 slices bread of your choice
8 slices cooked bacon
1 large ripe tomato
Iceberg lettuce leaves
Hellmans or Dukes mayonnaise

Wash and dry lettuce.

 


























 
Slice tomatoes into medium thick slices
























Cook bacon until crisp, drain on paper towel and set aside.



























 
 
Toast bread until lightly browned



























 
 
Spread each slice of bread with mayonnaise.

 




























Top with bacon, tomatoes and lettuce. 



























 
 
Season with salt and pepper to taste. Slice in half.  Enjoy!









 Photography is the property of and copyrighted to Welcome Home.

Saturday, February 13, 2021

Rib Eye Steaks and Shrimp

 
 

















 

The perfect surf and turf dinner for Valentine's Day!  Succulent shrimp seasoned with Old Bay seasoning and a thick, juicy, tender steak that melts in your mouth.  Nothing says summer like grilled steak and shrimp.

Rib Eye Steaks and Shrimp

2-4 rib well marbled rib eyes cut 1 ½’ to 2” thick
Salt and pepper
garlic powder
olive oil 
1 pound of unpeeled large raw shrimp
2 lemons sliced in half

Remove the steaks from the refrigerator and let them come to room temperature, about 30 to 45 minutes. This is important if you want them to cook evenly with no cold spots.

 




















 

 

Heat a gas or charcoal grill to high (about 500 degrees). It is important to preheat your grill for at least 10-15 minutes to reach that temperature. Add some vegetable oil to a thickly folded paper towel or old dish towel and using tongs, oil the hot grill by rubbing the oil saturated towel across grill grates.






















 

 

Meanwhile, Place steaks on a large platter and drizzle them with a little olive oil. Then generously season all sides with salt and pepper and garlic powder.
 
Brush shrimp with olive oil and generously season with Old Bay Seasoning.  Do not peel shrimp.... they are best grilled with shell on.  Set aside until steaks are finished






















 

When the grill is ready, place the steaks on the grates and cover the grill. Cook, undisturbed, for about 4-5 minutes. Flip steaks over, cover the grill and cook for another 4-5 minutes for medium rare.
Remove steaks from grill and transfer to platter. Tent with aluminum foil.  Allow steaks to rest for at least 10 minutes.  






















Grill shrimp for 2 minutes on each side, until shells are pink and shrimp is opaque. Place lemons on grill the last minute. The heat will release the juice from the lemons. To serve, squeeze grilled lemon wedges over shrimp.  Serve with steak and side dish.

 








Photography is the property of and copyrighted to Welcome Home.