Foodie Gets Revealed!

I know I've been slacking the past couple of months. The truth is, I've been really busy. Along with a new project (look for an announcement in the next couple of weeks), I was recently interviewed for the Lake Norman Magazine by Charlotte Observer Food Editor Kathleen Purvis! (SQUEE!!!)

This means that next month you'll get to see a photo of my cooking -- and a photo of ME! Yup, that's right, I'm coming out of the blogger closet. Now I will be known to everybody who reads the Lake Norman Magazine (or to those willing to do a 10 second Google Search). So, in essence, I will remain anonymous. :)

But seriously, I really do like the Lake Norman Mag! Also , I'd like to thank Kathleen Purvis for the wonderful food discussion, and I'd like to thank the photographer David Foster for his ability to make my Maple Pork Chops look a thousand times more mouthwatering than they normally look.

Recipe Friday: Pork Chops

Well, yesterday I had my exam. This morning I had my meeting. And this weekend I'll be working on my class project. This week has been challenging.... fortunately the week is over, and I've got a great recipe for you!

Below is a pork chop recipe (slightly changed) from Paula Deen that my wife and I have each made a few times. I typically am not a fan of pork chops. Often, I find them to be tough and dry. However, every time I've had this recipe the pork chops turn out moist and tender. If you don't have it already, get this Paula Deen book. It's got this pork chop recipe and many delicious options!

FYI, though the recipe looks intimidating, don't let it fool you. It's rather easy, and makes a minimal mess.

-LNF

Main Dish Ingredients:
5 potatoes
1 yellow or white onion
Salt and Pepper
White Sauce (ingredients and directions below)
1 Cup flour
2 Tablespoons seasoned salt
4 Thick pork chops
1/4 cup vegetable oil

White Sauce Ingredients:
1/2 stick of bitter
1/4 cup flour
1 teaspoon salt
1/2 teaspoon pepper
2 cups milk
2 tablespoons chives

Main Dish Directions:
1) Preheat oven to 350
2) Peel and slice potatoes and cover with cold water (to prevent browning)
3) Slice onion thinly and chop into quarters
4) Drain potatoes. Layer 1/2 of potatoes in greased glass pan
5) Sprinkle with salt and pepper, and spread 1/2 of onions
6) Layer remaining half of potatoes on top of onions, and then cover potatoes with remaining onions. And pour white sauce over potatoes, mixing if necessary.
7) Cover with plastic wrap and microwave for 5 minutes
8) Mix together flour and seasoned salt and dredge pork chops through mixture
9) In a skillet, heat oil, and brown pork chops for 2 minutes each side
10) Place pork chops onto bed of potatoes, and bake uncovered for 50 minutes.
11) Enjoy!

White Sauce Directions:
1) Melt butter in skillet
2) Add flour, salt and pepper
3) Keep on heat and stir constantly
4) Once it bubbles and gets thicker, slowly add milk, 1/2 cup at a time, each time milk warms, add more milk
5) Bring to a boil for a few seconds, and simmer for 1-2 minutes. Let cool for 5 minutes. Stir in chives. Then pour over potatoes

Recipe Friday: Maple Pork Chops

This is a great slow-cook recipe that I've been enjoying this winter. It's one of those great recipes that you can leave on the stove for hours, and it fills the house with salivating aromas. Once, while waiting for a guest to arrive, I let this cook 1.5 hours longer than I normally would have. Let me tell you, after all that cooking, the pork chops were so tender that they broke apart when I tried to transfer them to the dinner plates -- YUM!

Ingredients:
1/4 cup flour
Salt and Pepper
No more than 4 pork chops (preferably bone-in)
Oil (Vegetable or Canola)
1 Yellow Onion (the bigger the better)
1 clove of garlic
2 teaspoons chili powder
3/4 cups of chicken broth
3/4 cups of REAL maple syrup (not the fake stuff)
3 tablespoons apple cider vinegar
2 tablespoons Worcestershire

Directions:
1) With medium to high heat, warm a deep skillet or pot with 2-3 tablespoons oil
2) In a large plastic bag place the flour, 1 teaspoon of salt and 1/2 teaspoon of pepper. Place the whole pork chops into the bag and shake. Once the pork chops are coated, place them onto the skillet. Depending upon the size of the skillet, this may need to be done in a couple of batches.
3) Remove the pork chops, and add the onion (chopped), garlic (chopped), and chili powder.
4) Once the onions are soft, pour in chicken broth and deglaze the pan.
5) Stir in maple syrup, vinegar, and worcestershire, and bring to a boil.
6) Place the pork chops back into the deep skillet, and cook over very low heat for approx 2 hours, until the sauce is thick. If some of the pork chops aren't covered in sauce, occasionally move the pork chops to different positions withing the skillet.

I recommend serving with rice (I like to pour extra sauce over mine), and a warm vegetable.

I originally found this recipe in the Williams-Sonoma Essentials of Slow Cooking cookbook. I made a few minor modifications. This is a great cookbook, and should be in everyone's kitchen -- including yours!