Country Fried Pork Chops & Gravy

It’s always nice to change up recipes a little bit.  I’ve made country fried steaks and chicken many times but I was faced with the dilemma of what to do with pork chops so I decided to try it.  Wonderful results.   Moist pork chops, crispy coating and a delicious gravy.  I had 2 butterflied pork chops so I cut those in half and pounded them thin.

 

 

Country Fried Pork Chops & Gravy

 

4 thin cut pork chops

½ cup flour

1 large egg

½ cup milk

1 tsp salt

½ tsp freshly ground pepper

1/8 tsp cayenne

2 tbsp extra virgin olive oil

Season the pork chops on both sides.  Whisk together egg and milk in a bowl.  In a second bowl, whisk together  flour and seasonings.   Dip each pork chop in the milk, then the flour coating both sides and then repeat the milk bath and flour coatings a second time.  Place into a heated frying pan with the olive oil.  Fry until crispy on both sides, remove and let sit while you make your gravy using the drippings.

 

White gravy

Pork chop drippings

An additional 1 tbsp extra virgin olive oil

2 tbsp flour

1 cup milk

Whisk flour into drippings and olive oil.  Let cook for a minute.  Whisk milk into and keep whisking until it thickens.  Season per taste.

Amish Sweet Bread

The calendar says it's Spring, but there's still a chill in the air.  Since the windows can't be opened, why not make the inside of your home smell delicious and bake some bread.  Truth be told, I forgot to pick up bread at the grocery store and I'm glad that I did.  This bread is sensational.  A hint of sweetness that will make it great for toast and I'm thinking really good for turkey sandwiches.

Amish Sweet Bread

3 cups bread flour
1/4 cup sugar
3/4 tsp sea salt
2 tbsp canola oil
1 cup warm water
1 packet yeast

Combine warm water, canola oil and yeast and allow to sit for 15 minutes. Put flour, salt and sugar in your bread machine.  Pour in yeast and water mixture and set to dough setting.

When done, remove from machine and put on a greased bread pan.  Let rise for about a half hour in a warm area.

Bake for 30 minutes at 350°.  Remove from oven and brush on 1 tbsp of butter.  Return to oven for an additional 2 minutes.  Remove from oven and turn out onto a cooling rack.

Blueberry Lemon Syrup

You can make your own pancake or waffle syrup in a half hour and it's so tasty and natural.  You can also use it to top ice cream later on in the day.  This syrup is guaranteed not to last long in your household.

Blueberry Lemon Syrup

2 1/2 cups blueberries, fresh or frozen
1 cup sugar
1 cup water
1/4 cup lemon juice (the juice from 1 lemon)
1 tsp lemon zest

1 tbsp cornstarch
1/4 cup water

Cook the blueberries, sugar, water, lemon zest and juice in a saucepan for 20 minutes over medium heat, bringing to a slow boil.  Strain the berries (lightly press down to make sure all of the juice is released) and return the juice to the pan.   Stir cornstarch into 1/4 cup of cold water and stir into the juice.  Keep on the heat, stirring frequently until it thickens.

Buttermilk waffles (makes 5)

1 cup flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp sea salt
2 tbsp butter, melted
1 cup buttermilk
1 large egg
1/8 tsp cinnamon

Whisk the dry ingredients together.  Add in the butter, buttermilk and egg.  Let sit for 10 minutes before making waffles per your manufacturers instructions.

Lemon Drop Cookies

I bought a bag of organic lemons and now I'm having fun in finding different ways to use them.  Today I converted this family recipe that I grew up on from orange cookies into these lemon ones.  

Lemon Drop Cookies

1/2 cup butter, softened

3/4 cups brown sugar

1 large egg

1/2 tsp vanilla

1/2 cup buttermilk

1/2 tsp baking soda

2 tsp baking powder

1/4 tsp salt

1 1/2 cups flour

1 tsp lemon zest

2 tsp lemon juice

Cream together butter and brown sugar.  Add in egg, vanilla and buttermilk.  Stir in the dry ingredients and lemon zest and juice.  Using a scoop, place 12 cookie dough balls on a parchment lined baking sheet.  Bake for 10 minutes at 325°.  Let cool on a rack.  Ice and let sit until it sets completely.

Lemon Icing

2 cups powdered sugar

2 tsp lemon zest

2 tbsp butter, melted

lemon juice to spread

Chicken Parmesan Meatballs

Chicken Parmesan is a comfort meal and so are meatballs so what fun it is to combine the two and have a meatball with a gooey mozzarella center.  You can serve these as an appetizer or as a meal.  I served it with linguine and red pasta sauce.

Chicken Parmesan Meatballs

1# ground chicken

1/3 cup Parmesan cheese, freshly grated

1/4 cup Panko bread crumbs

1 large egg

1 tsp parsley

1 tsp salt

1/2 tsp freshly ground pepper

1 clove garlic, grated

14 Ciliegine (cherry size mozzarella balls)

In a medium bowl, combine all the ingredients (except the mozzarella).  Using a meatball sized scoop, form meatball, poke an indent in the center and insert the mozzarella ball and wrap the meat around it.  Place in a heated frying pan with 2 tbsp extra virgin olive oil.  Brown on all sides and place in a pan in a 350° oven until they are all cooked and your pasta is ready.  I used linguine but you can serve with whatever works best for your meal.  Heat your favorite red pasta sauce to serve with.