Quick and Easy Smothered Pork Chops

I  love pork chops!  I can honestly say if I had my choice of the finest steak or a juicy pork chop, the pork chop would win hands down. This is one of my favorite ways to cook pork chops... slow cooked so they are so tender and smothered in a rich buttermilk onion gravy.  You will love this recipe.

Quick and Easy Smothered Pork Chops

1 cup all-purpose flour

2 tablespoons onion powder

2 tablespoons garlic powder

1/4 teaspoon cayenne

1 teaspoon salt

1/2 teaspoon black pepper

4 ribeye pork chops, 3/4-inch thick, bone-in

1/4 cup olive oil

1 cup chicken broth

1/2 cup buttermilk

Chopped fresh flat-leaf parsley, for garnish

Put the flour in a shallow bowl and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. 

Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. 

 

Heat a large fry pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. 

Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. 

 

Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. 

 

Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving. 

 

Photography is the property of and copyrighted to Welcome Home.

Homemade Baby Back Rib Sandwich (The McRib)

Homemade Baby Back Rib Sandwich (The McRib)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

So the other night I see a commercial from McDonalds for their McRib Sandwich.  The message was to let everyone know that it’s coming back to your local McDonalds next month. They show a picture of this processed and pressed pork on a bun with onions and pickles and I found nothing appetizing about it.  But I know someone that goes nuts over the McRib so I decided to make my own version to see his reaction.  OMG….He was so surprised and so impressed and decided to eat them at home from now on. Tender juicy, melt in your mouth ribs on a Hoagie roll.  Life is good.

 

Homemade Baby Back Rib Sandwich  (The McRib)

 

1 rack baby back ribs, 2 to 2-1/2 pounds, membrane removed 

Your favorite barbecue Sauce (I love Sweet Baby Rays Honey)

1 cup brown sugar (light or dark) 

1 teaspoon each of salt and pepper for rub

1 stick butter, cut into 8 pieces 

1/4 cup honey 

1/2 cup apple juice 

1 French or Italian loaf, sliced in half lengthwise 

1 large sweet onion, sliced into rings, for serving 

Dill pickle slices, for serving 

 

Preheat oven to 350 degrees.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

IMPORTANT:  Remove the membrane from the backs of the ribs. With the ribs meat side down, use a spoon or a butter knife to remove.  Then make small slits on either side of the rib bones (close to the bones). This step makes it easier to remove the bones once the ribs are cooked.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Spray a 9 x 13 baking sheet with cooking spray. Make sure the pan has sides that are at least 3 inches deep.  Lay 3 large sheets of heavy aluminum foil (approximately 18 by 24 inches) shiny side down on a baking sheet. Sprinkle 1/3 of the brown sugar in a rectangle that approximates the size of a rack of baby backs. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lay one rack, meat side down, on top of the brown sugar. Sprinkle another third of the sugar on the bone side of the rack. Top with half the butter and drizzle with half the honey. Lay the second rack of ribs on top of the first, meat side down. Sprinkle the bone side (which will be facing up) with the remaining brown sugar.  Top with the remaining butter and drizzle with the remaining honey. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bring up the sides of the foil and pour the apple juice evenly over the ribs. Pull up the foil and wrap and fold to completely enclose the ribs.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake ribs in 350 degree oven for one hour. Then turn down heat to 300 degrees and continue to cook until the ribs are fall-off-the-bone tender, another 2 to 2 1/2 hours. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Be very careful when unwrapping the ribs as a lot of steam will escape. Next, using your fingers, gently pull and wiggle the bones out of the ribs. They should come out cleanly and easily.

 

Set your broiler on high.  Generously brush the ribs with the barbecue sauce. Place under the broiler for no more than 3-4 minutes, watching closely so they don’t burn. The glaze will bubble and just start to brown.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Slice your hoagie lengthwise and spread a layer of barbecue sauce on both sides.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lay your boneless rack of ribs on top of the bread.  I cut the ribs to fit the hoagie.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Top with onions or pickles or whatever you like.

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Breakfast Sausage Egg and Cheese Bites

Breakfast Sausage Egg and Cheese bites 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Instead of making links or patties, why not add a real treat to your breakfast next time. These are so good and you can keep them in the fridge as a breakfast side, or as an appetizer or even a high protein snack.  Love these! 

 

Breakfast Sausage Egg and Cheese Bites

 

1 pound Jimmy Dean Sausage 

2 cups freshly shredded cheddar cheese 

4 eggs 

4 ½ tablespoons butter, melted 

2 tablespoons sour cream 

1/3 cup coconut flour (heaping) 

1/4 teaspoon baking powder 

1/4 teaspoon salt 

1/4 teaspoon garlic powder 

 

Melt the butter and set it aside to cool.

Preheat oven to 375 degrees. Line a large baking sheet with non-stick foil or parchment paper. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Brown the sausage, breaking it up as it fries. Transfer to a paper towel lined plate or bowl. Set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

In a medium to large size bowl, combine the melted butter, eggs, sour cream, salt and garlic. Whisk together.  

 

Add the coconut flour (slightly more than 1/3 cup) and baking powder to the mixture and whisk until well combined. Stir in the browned sausage and cheese. 

 

Roll mixture into 1 inch balls and place on your lined baking sheet. This will make 35 small balls and they fit perfectly (5 rows of 7). They only need to be about 1/2 inch apart. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bake for 14-18 minutes or until slightly browned. Enjoy immediately, and store any leftovers in the fridge for up to a week. 

    Notes

These may be prepared ahead and frozen uncooked. To bake from    frozen: thaw on baking sheet 15 minutes; bake in preheated oven     20-25 minutes or until golden brown.

 

 

 

 

 

 

 

 

 

Want to save time?   Use one 9.6 ounce package fully cooked Jimmy Dean Hearty Sausage Crumbles instead of one 16 oz roll of fresh breakfast sausage.  Comes in pork or turkey sausage.