Soul excellent: 6 recipes that rejoice soul foods | Food items and cooking

Smothered Pork Chops with mashed potatoes. Photo by Colter Peterson, [email protected] up-dispatch.com Colter Peterson 1½ teaspoons onion powder 1½ teaspoons garlic powder ½ teaspoon cayenne pepper 1 teaspoon seasoning salt ½ teaspoon fresh cracked black pepper 2 teaspoons in addition 2 tablespoons olive oil, divided 2 tablespoons unsalted butter 1 […]



Smothered Pork Chops with mashed potatoes.

Photo by Colter Peterson, [email protected] up-dispatch.com




1½ teaspoons onion powder

1½ teaspoons garlic powder

½ teaspoon cayenne pepper

1 teaspoon seasoning salt

½ teaspoon fresh cracked black pepper

2 teaspoons in addition 2 tablespoons olive oil, divided

2 tablespoons unsalted butter

1 big onion, thinly sliced

1 teaspoon fresh chopped thyme, or ¼ teaspoon dried thyme

¾ cup buttermilk or major cream

Chopped new flat-leaf parsley, for garnish

1. Pat the pork chops dry with paper towels to get rid of any dampness. Year with onion powder, garlic powder, cayenne, seasoning salt, pepper and 2 teaspoons of the olive oil.

2. Dredge each and every chop in the flour shake off the excess and hold the remaining flour.

3. Heat the remaining 2 tablespoons olive oil and 2 tablespoons of the butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each aspect until finally golden brown, about 3 to 4 minutes for each facet (if making use of boneless pork chops, prepare dinner 2 minutes for each facet). Clear away from the pan and keep warm.

4. Pour out all but 1 tablespoon of the fat in the pan and heat around medium heat. Increase sliced onions and a pinch of salt. Prepare dinner though stirring once in a while, till smooth and caramelized, about 10 minutes. (Increase 1 tablespoon of the chicken broth if the pan gets too dry.)

5. Add the garlic and thyme cook until eventually aromatic, about 30 seconds. Add 2 tablespoons of the remaining flour to the pan. Combine the flour into the onions and cook dinner to dissolve, about 2 minutes.

6. Pour in the rooster broth, scraping up the browned bits from the bottom of the pan. Allow the liquid lower and thicken marginally, about 2 minutes. Whisk in the buttermilk or product and simmer for 1 to 2 minutes until eventually thick and creamy.

7. Return the pork chops to the pan. Coat them in the sauce and enable simmer till the pork is totally cooked via, about 5 minutes. The sauce will carry on to thicken as it cooks if it turns into far too thick, insert a minimal cream or broth to slender it out to your desired regularity.

8. Style and year with salt and pepper, if essential. Garnish with the chopped parsley prior to serving. Serve heat.

For every serving: 430 calories 27g body fat 11g saturated fats 121mg cholesterol 27g protein 20g carbohydrate 3g sugar 2g fiber 781mg sodium 78mg calcium

Traci J. Lewis

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