"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Thursday, September 10, 2015

Double Dipped Pan Fried Pork Chops

This recipe looks a whole lot more complicated than it really is.  Actually if you don't want to make your own cracker crumb mixture you can used any brand of Seasoned Bread Crumbs and get almost the same results.  Just remember to really press crumbs into the meat.

First you are going to need three (3) bowls for this recipe and a baking pan with a wire rack insert.
Preheat your oven to 300 degree

4 ea. Boneless Pork Chops lightly salted

Bowl One (1)
1/3 cup flour

Bowl Two (2)
Thoroughly mix ingredients below:
1 each  Sleeve of saltine crackers finely crushed
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon coarsely ground oregano
1/2 teaspoon mustard powder

Bowl Three (3)
Whisk together ingredients below
1 egg slightly beaten
1/2 cup milk (about)
4 to 5 drops of hot sauce of your choice 
you can use a healthy teaspoon of good mustard

Place 1/4 to 1/3 cup vegetable oil for frying in pan and preheat pan to Medium High,

Step 1
Dredge pork chop in flour, both sides one at a time,
Step 2
Dredge pork chop in egg mixture
Step 3
Place pork chop in cracker mixture, pressing each side into the crumbs completely coating
Step 4  
Carefully dredge pork chop in egg mixture
Step 5
Place pork chop in cracker mixture a second time pressing cracker crumbs into both sides,
Step 6
Place chop in preheated Medium Hot pan with vegetable oil and brown each side; when browning is complete place on wire rack and place in preheated oven for 20 to 30 minutes.  

1 Small to Medium sliced onion
1 cup sliced button mushrooms
1 tablespoon yellow mustard
Any leftover seasoned cracker crumbs
2 tablespoons flour (generous)
2 cans (14.5 oz.) chicken broth
1 teaspoon Worcestershire Sauce  ** Optional
1 teaspoon Kitchen Bouquet Browning Sauce** 
While chops are in the oven, drain all but a tablespoon of oil from pan leaving all the good crumbs from frying,  
Add 1 small to medium sliced onion and brown.  Just before onions are done add one (1) cup of sliced button mushrooms..  When mushrooms start to soften add one tablespoon yellow mustard and any of the leftover cracker mixture and mix.  Next add two (2) tablespoons of flour coating mixture.  Finally add two cans of  (14.5oz.) good chicken broth, stir until completely mixed.  Cook until gravy reaches desired thickness.  Season with salt and pepper to taste.  You can serve as is or to add a little extra flavor and coloring  stir in a teaspoon of Worcestershire Sauce and one (1) teaspoon of  Browning and  Seasoning Sauce (Kitchen Bouquet)

Monday, September 7, 2015

Quiche Southwestern Style

I made a few changes to the above recipe to make it "Southwestern".  Husband said it was the best Quiche we've ever had!
Quiche Kit
I followed the above recipe for crust.  Using 2 cups of potatoes... It should have called for 3 generous cups of potatoes.  Edges should be covered with aluminum foil to prevent over browning or burnt edges.


Potato Crust (see recipe below)
1 tablespoon bacon grease (reserved from bacon)
1/2 cup diced onion
1/2 cup (total) diced red and/or green bell pepper
1/2 to 3/4 cup sliced button mushrooms
3 eggs, lightly beaten
1/2 cup milk
1/2 cup cream, half and half cream, or additional milk (your choice)
(I used 1 cup of heavy whipping cream, it's what I had)
5 or 6 bacon slices, cooked crisp and crumbled
Coarse salt and pepper to taste
1/4 cup freshly-grated Parmesan Cheese (Parmigiano-Reggiano)
2 cups shredded Pepper Jack Cheese
Jalapeno Slices (Pickled) Optional


Make Potato Crust and bake while you are preparing to the quiche mixture.
In a small frying pan over medium heat, Add onion, mushrooms and bell pepper to bacon grease and sauté until they start to soften; remove from heat and set aside.
In a bowl, whisk together the eggs, milk, and cream. Stir in the crumbled bacon, onion/pepper/mushroom mixture, salt, and pepper; set aside.
In another bowl, combine the parmesan cheese and pepper jack cheese.
Sprinkle 1/2 of the cheese mixture onto the bottom of baked Potato Crust. Pour the egg mixture over the top of the cheese. Sprinkle the remainder of the cheese mixture evenly over the top.
Top with Jalapeno Slices...

Bake approximately 35 to 40 minutes until a knife inserted halfway between center and edge comes out clean

Remove from oven and serve. Serve either hot or warm.

Makes 1 (9-inch pie) - 4 to 6 servings.
Potato Crust:
3 generous firmly-packed cups grated raw potatoes
1/2 teaspoon salt
1 egg, beaten
1/4 cup grated onion
Vegetable oil

Preheat oven to 400 degrees F. Oil a 9-inch pie pan. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water.

In a medium bowl, combine potatoes, egg, and onion. Pat potato mixture into prepared pie pan, building up the sides of the crust with lightly floured fingers. NOTE: Try to keep the thickness of the potato crust an even thickness on the sides and bottom.

Bake 35 to 40 minutes or until crust is golden brown (after the first 20 minutes brush the crust with vegetable oil to crisp it). Cover edges with aluminum foil to prevent excessive browning if needed. Remove from oven. Reduce oven temperature to 375 degrees F.