Pork and Beans and Greens and Beer

DSCN5358Wow.  It’s been a month since I last posted a recipe.  It’s not that I’ve become a slackass or anything – quite the contrary, actually.  I started running this summer, so have shaved some width off my volumps, plus I’ve seen a marvelous uptick in my evening social life – all of which are delightful developments I never expected to see in my 40’s.  I mean, I have been cooking; in fact, I’ve got several recipes in the queue, so to speak, that I still need to write up.  But I’m skipping those and going for the meal that I’m still licking off my lips.  It was a crispy baked and breaded thick cut pork chop sitting atop smooth spiced beer-braised beans and melted spinach which filled my belly with just what I needed after a lunch-free day, a couple bike rides, and a quick run around the block.  Oh, and Clayton’s out of town, so I needed comfort food because: lonely. And considering the near-freezing temperature already descending upon Boston, the warmth steaming off the plate was pretty damn welcome for more reasons than one.

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Pork and Beans and Greens and Beer

1 center cut, 1″ thick, bone-in pork chop
1 can cannellini beans
8 oz fresh spinach leaves
6-8 cloves garlic
1 medium white onion
1 tbs butter
3-4 tbs EVOO
10 oz beer
1 egg
4 tbs flour
1 cup panko breadcrumbs
sea salt, cracked black pepper, paprika, parsley flakes, crushed red pepper, Chinese 5-spice
freshly grated parmesan cheese

DSCN5343I start by crushing and peeling my garlic cloves, then dicing my onion.  This I set aside for a few minutes.

DSCN5345I then salt and pepper my chop, then first dipping it in flour…

DSCN5346… then coating it with beaten egg…

DSCN5347… and finally pressing breadcrumbs into the meat, coating it thoroughly.

DSCN5348I heat up an oven-safe skillet and melt my butter and EVOO into it until it foams.

DSCN5349Then I sear my chop on every meat-surface I can.  This means front, back, and the exposed fat “seam” along the narrow edge by holding the chop up by the bone (which I frenched, BTW, to make it a better handle) and sear/rolling it in fat until it crisps to a golden brown.  Then I throw the pan into the oven, which is preheated to 325°, for 15 minutes, flipping once to evenly cook through.

DSCN5350Meanwhile, I’ve sauteed my onions and garlic briefly in another glug of EVOO before dumping the can of beans into the pan.

DSCN5351I had intended to use chicken stock, but alas!  I was out.  So I grabbed one of Clayton’s crappy beers, just to add some depth of flavor.

DSCN5352I add a little more than half the can.  It’s foamy.  I let this simmer on high while the pork chop roasts in the oven, and while I clean and trim my spinach.

DSCN5353Oh, right — and I add spices!  Paprika and parsley and lots of black pepper and a few shakes of crushed red pepper and a dash of sea salt and a smattering of 5-spice.  This all thickens up nicely while the beer boils off.

DSCN5354When I have about 3 minutes left, I press and mix all my spinach leaves into the beanpot.  It overflows at first, but…

DSCN5355… they melt beautifully.

DSCN5359At the last moment, I decide to grate some lovely parmesan cheese off a block onto the whole plate.  My beans and greens are the gravy, and my crispy, crunchy, tender, moist, flavorful, and hearty pork chop is the main course.  I tucked into this plate with complete abandon, savoring every unctuous bite. Frankly, I couldn’t eat it all – but I sure as hell tried.

Weeknight Wondermeal: Warm Smoked Pork, Beans, and Kale Lovejoy

DSCN5172This summer has been all cockamamie.  We had a sweltering June, but August was remarkably temperate, and now – less than a week into September – it’s already pretty cool out.  I usually don’t find myself making anything soupy or stewey until November, but after a chilly walk home yesterday, I was compelled to break out the wok and the stock and craft some comfort yumminess.  This is a riff on my “Warm Chicken Lovejoy” – the only thing it’s missing is the chicken.  As a weeknight wondermeal, it’s cheap (less than $15), quick (less than an hour), uncomplicated, fairly light, and super soul-satisfying and delicious.  Some smoked pork chops simmered in turkey stock with soup beans, potatoes, fresh veggies, and lovely wilted kale is everything the body needs to bravely face the change of seasons.

Warm Smoked Pork, Beans, and Kale Lovejoy

1 onion, diced
1 carrot, peeled and diced
1 celery stalk, diced
3-4 small red potatoes, peeled and diced
1 qt turkey stock
1 can mixed soup beans and barley
1 bunch lacinato kale
2 smoked pork chops (preferably bone-in)
sea salt, cracked black pepper, garlic powder, EVOO

DSCN5159I forgot to take a set up shot, so let’s just jump right into it.  I start by adding a roughly diced mirepoix (that’s onions, carrots, and celery for the uninitiated) to a glug of EVOO in my hot wok, which I sautee until fragrant and slightly translucent.

DSCN5160Then I layer my potates on top.

DSCN5161Then I dump my can o’ beans on top of that.

DSCN5162Then I place my pork chops on top of THAT.

DSCN5163And finally, I pour my quart of stock over the whole mess, then add some salt, a whole mess of black pepper, and a dash or two of garlic powder.

DSCN5165I let the pot simmer on medium low for about 30 minutes, stirring occaisonally, and allowing the liquids to reduce.  Once they’re soft enough, I squoosh a few pieces of potato with a fork against the side of the pan, which thickens the sauce.

DSCN5166I’ve washed and de-stemmed my kale, which I add to the pot, pressing down on the leaves with a wooden spoon to submerge them in the simmering liquid.

DSCN5167After 10 or 15 minutes, they’ve nicely wilted, and enough of the liquid has boiled off to yeild a nice rich gravy. This can now hold for a while if necessary (Clayton took *forever* getting home from work, so I kept this simmering on low for another 20 minutes or so) — all it does is make the flavors that much richer.

DSCN5169Along with some toasted garlic bread for sopping, this deep bowlful of beany meaty greens-studded stew fills the belly with wholesome heartiness and homestyle goodness.  This is one of my go-to dishes: any combination of pork (sausage, chops, boneless ribs), stock, beans, and greens always hits the spot when simmered slow and low.  Clayton and I dug into this meal like badgers, and weren’t done until we’d sucked every morsel of sweet smoky pork meat from the bones and sopped up every molecule of fragrant, savory gravy.  The fact that it’s so easy makes it all that much better.

Weeknight Wondermeal: Sweet Sausage and Grapes

dscn5094This is, quite possibly, one of the easiest meals I’ve ever made.  And it could even be simplier, if you don’t care about adding rice or rosemary to it.  6 basic ingredients, and less than an hour on the stovetop: what could be easier?  So this one goes out to all my friends who say they can’t cook.  If you can’t make this sweet, savory, satisfying recipe, you may be dead — which would explain a lot of things…

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Sweet Sausage and Grapes

1 lb sweet italian sausage links (or 1/2 sweet, 1/2 hot)
1 lb mixed red and green seedless grapes
1/4 cup EVOO
1/2 cup red wine
1 tbs butter
2 sprigs fresh rosemary
4 tbs balsamic vinegar
white rice
crusty bread (for sopping)

DSCN5086The first thing to do is gently blanch the sausages by boiling them for a few moments in hot water.  Why?  This cooks out a lot of oil, and it helps keep the sausages from splitting open.  I used the same pan I was going to cook the whole meal in, and just wiped out the water between the boil and the sear.

DSCN5087To sear the sausages, I got my EVOO hot in the pan (which is high-sided and large enough for the whole meal), then cooked the links – rolling a quarter turn every couple minutes – until they were nicely browned on all surfaces.

DSCN5089Then I added my wine, using a spatula to scrape up the sausage fond while the liquid reduced for about 3 minutes on high.

DSCN5090Then I added my grapes.  Mmmmm… grapes.

DSCN5091Then I added my knob of butter and my stems of rosemary.  Then I covered the pan, and let it simmer on the stovetop over medium-high heat for 40 minutes.

DSCN5092I got my rice working on a back burner, then checked my pan.  The liquid content has increased dramatically with stewed grape juice, and the sausages are fully cooked through and tinted a deep purple from the red wine.  I remove the lid, raise the heat so the liquid will reduce and thicken, and I let it simmer another 10 minutes while I heat a baguette in the oven for dippin’.  When the liquid is thick enough to coat the back of a spoon, I plate up my sausages and grapes, leaving the liquid in the pan before adding my balsamic vinegar to the mix.  I let this simmer for 5 minutes, stirring well to incorporate everything and to scrape up any nice brown bits from the base of the pan.

dscn5097The marriage of rich, tangy sweetness and rich, porky unctuousness in this dish is just heavenly!  Most of the grapes have cracked into  juicy pulpy packets of flavor, but some burst on the tongue with hot insistence, exploding into the mouth like atom bombs of delight.  The rosemary adds just a note of woodiness, and the balsamic vinegar brings balance to the sugar.  The sauce is thick and viscous, just begging to be mopped up with crusty bread and studded with slices of tender Italian sausage.  I’ve said it before, and I’ll say it again: sometimes, simple = perfect.  And this recipe is proof of that.  Enjoy!

Monkfish, Roasted Broccoli, Vidalia Onion Wedges, Bleu Cheese Bacon Cream Sauce

DSCN5080I wanted to eat healthy, so I bought some fish.  But then I bathed it in sauce made from heavy cream cut with butter, bacon, and rich bleu cheese.  Contradiction: meet Lolita’s kitchen.

Who cares?  Tonight I decided to screw healthy and embrace HEAVENLY!!!! (In my mind, I hear boychoirs singing; timpani pulsating; swells of orchestral drama.)  A buttery, sharpcreamy, unctuous pork-bit-laden white sauce enrobes tender-but-toothsome pan-seared poor-man’s-lobsterfish and is accompanied by crunchy caramelized broccoli bites — resulting in a super-sin-fulfilling supper, one my hard-working and intensely studying (for his nursing degree) husband richly deserves, especially between a long day on the clock and a long night of hitting the books.   Warm, rich, and delicious: what else does one need as a digestif to prepare the body for future rounds of intellectual consumption?

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Monkfish, Roasted Broccoli, Vidalia Onion Wedges, Bleu Cheese Bacon Cream Sauce

1lb monkfish
3-4 slices bacon
1-2lb broccoli
1/4lb nice, sticky, quality bleu cheese
1 Vidalia onion
EVOO, sea salt, cracked black pepper, spices, flour
1 cup vegetable/canola oil
1 tsp sugar
2 tbs butter
1 cup heavy cream

DSCN5064I start with the broccoli, because it takes a while to roast — like 30 minutes at least on 350° F.  I cut it into florets, spread it on a baking sheet, generously douse it with EVOO, sprinkle it with sea salt and cracked black pepper, and finally…

DSCN5065… I very loosely scatter about a teaspoon of granulated white sugar over the broccoli crowns.  Why?  Because it makes magic! A touch of sugar + salt + oil + heat = crunchy but tender, toasted-tipped, uber-broccoli-flavored broccoli.  Just trust me — try it — and you will believe.  I shove the baking sheet into the oven and roast everything for the next 30-40 minutes.

DSCN5067While the broccoli roasts, I fry my bacon.

DSCN5068Vidalia onions are super-sweet.  You can eat them like apples – really! (Although you may not want to hook up with anyone right afterwards without a visit from Uncle Listerine.)  I saw them at the market, bought one, and had sliced it up for frying before I even really knew what I was doing.

DSCN5069I threw some flour and this seasoned salt I bought in Chinatown who-knows-when into a ziplock bag….

DSCN5070… then threw the onions into the bag, and shook ‘em up real good to coat.

DSCN5072I added about a cup of vegetable oil to the bacon grease I’d reserved in the pan, heated it it sizzling over medium high heat, and then shook my onions free of flour before chucking them into the fat. Because they are fairly thick (I cut wedges about 1/2″ thick), they contain a lot of water, so they take some time to fry — about 10 minutes, with me constantly turning them to cook them evenly.

DSCN5073When they are crunchy on the outside and tenderhot on the inside, they’re ready.  So, you get to taste test until they’re right.  It’s a hard life (and, as it turns out, this is mostly just a garnish).

DSCN5074The monkfish I cut into roughly 4 equal planks, then I toss them in salted flour.

DSCN5075I get my butter and a glug of EVOO hot in the same pan from whence I fried my onions, only I’ve wiped it out first.  I think monkfish looks like something HR Giger would dream up – but he would probably include in his twisted vision their deliciousness.  It is truly one of the sea’s ugly suckling ducklings.  (Read: it tastes good, but looks beastly – alive or filleted.)  But regardless of their off-putting appearance, I saute them in the hot fat, spooning the butteroil over the exposed surfaces while the undersides deeply pan-sear.  I flip them each time the underedge crisps to golden (so about 4-6 times, every 2-3 minutes).

DSCN5076Once the fish has cooked mostly through (about 10 minutes total), I add my heavy cream and bacon, which I’ve roughly chopped.

DSCN5078I then crumble some of my bleu cheese into the baconcream, which I let simmer until completely melted, messing impatiently with it every once-in-a-I’m-ready-to-eat-now! while.

DSCN5079If you are on a diet, don’t eat this.  But if you need to pamper yourself with rich sumptuousness, go for it.  I did.  Tender, buttery fish, creamy bleu cheese sauce, crunchy broccoli and sweet fried onions – a symphony of tastes and textures. We ate.  Lustily.  And Clayton is currently – after indulging in this soul-strengthening heartfilling repast – conquering micro-bio with determination, vigor, and intelligence.  Tomorrow, maybe I’ll make a salad.  Today: WE DINED.  You should, too.

Jack Grits with Grilled Shrimp, Zucchini, Shiitake Mushrooms and Bacon Poblano Pepper Cream

DSCN5057I’ve been having one helluva summer, folks!  I am simply dripping with friends this year, and I’m loving every minute of it!  That also means I’ve been out of the house, and away from the kitchen, for some time – hence my AWOL status of the last few weeks.  But last night we enjoyed a breezy summer’s evening on ye ol’ roof deck, firing up Little Red – our trusty, 10yr old Meco electric grill – to do all the heavy lifting.  The nice cool wind allowed us the soul-warming pleasure of some stick-to-the-ribs home cooking: a bowlful of  steaming, creamy Monterey Jack cheese grits bathed in a spicy roasted poblano pepper cream studded with bacon, zucchini, shiitake mushrooms and tender shrimp all grilled to juicy meaty tender deliciousness.  Shrimp and grits – taken up a notch.

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Jack Grits with Grilled Shrimp, Zucchini, Shiitake Mushrooms and Bacon Poblano Pepper Cream

10-12 large tiger shrimp
4 slices bacon
2 poblano peppers
1/2# shiitake mushrooms
1 small zucchini
1 cup heavy cream
1 cup grits
EVOO, white balsamic vinegar, sea salt, cracked black pepper, crushed red pepper
snipped chives for garnish

DSCN5039This dinner relied on quart sized zipper bags as much as it did Little Red, since I wanted to do some quick prep indoors before moving completely outside to finish the food on the grill.  I started with my poblano pepper by trimming it into 8ths and removing all the seeds.  Do yourself a favor, dear reader: handle hot peppers with gloves.  Their heat is communicable and tactile – believe me when I say you touch your eyes and other orifices with fingertips more often than you realize, and pepperfingers BURN.

DSCN5041I placed each veg in a quart sized zipper bag of its own, and doused them with EVOO (about 1/4 cup), sea salt and cracked black pepper.  For the zucchini, I added a glug (2 tbs) of white balsamic vinegar and a shake-a shake-a of crushed red pepper flakes.

DSCN5042I de-stemmed my mushrooms, washed them thoroughly, and then stuck them in a bag as well with their own EVOO, salt, and pepper marinade.

DSCN5043After I peeled them, my shrimp were plump, quivering, pink sweet little morsels  of temptation just shy of perfection.  But I wanted a *perfect* presentation for this meal, so I sliced them shallowly up the length of their crest to devein them, then trimmed with my paring knife those little edges which the incision created.  It’s not necessary to devein shrimp – I usually don’t – but it does look nicer.

DSCN5044I chopped up a few cloves of garlic, which I chucked into another zipper bag with the shrimp and about 5 tablespoons of EVOO, some more sea salt, and a ton of black pepper.

DSCN5045All my little fun-bags – ready to go.  (Yes, I intended that double-entendre…)  I headed outside and fired up the grill.

DSCN5047Once the grill was nice and hot, I put my bacon directly on the rack on one side, and my sliced peppers – skin side down – on the other.  I closed the lid, and let it go for about 10 minutes.  I’d never actually made bacon on the grill before, but Little Red has always surprised me with its versatility. so I thought “What the hell?”

DSCN5048And Little Red didn’t disappoint!  After 10 minutes, my bacon was already almost fully cooked and perfectly crispy.  I flipped them for good measure and cooked for another 5 minutes…

DSCN5049Meanwhile, the skin of my peppers has already begun to blister, so I flipped them to soften the insides as well.

DSCN5050When both the bacon and peppers were finished, I removed them from the grill.  The bacon I set aside, but the peppers I put into a paper bag so the skin could steam off them somewhat, making it easier for me to remove later.

DSCN5051I next filled the grill with the remaining ingredients.  I had 3 cups of water in my small saucepan, which I sat directly on the rack, and then I laid out my zucchini sticks and mushrooms over the rest of the surface.   These sizzled for about 15 minutes (I flipped the veggies about halfway through) while the water in my pot heated up.

DSCN5052In went the grits.  These were quick cooking — 5 minutes – but since the heat on my grill isn’t too too hot, I just kept checking back to see when the grits were thickening – stirring every once in a while, and flipping my veggies so they’d get nice grill marks on each edge.

DSCN5053I assembled the rest of the stuff I’d need: the shrimp, which had been chilling in the fridge; some snipped chives; some black pepper; another small pan for the sauce; and cubed Monterey jack cheese.  I chucked this all onto a cutting board and walked it to the deck.

DSCN5054After about 15 minutes, the grits were nice and thick, so I dumped the cheese into them and gave it a stir.  In the other saucepan, I added my cream and my skinned and chopped poblano peppers, which I sort of macerated with my wooden spoon.  I piled all my zucchini and mushrooms on the coldest part of the grill surface to make room for the shrimp.

DSCN5055But before I got the shrimp going, I chopped the bacon and added it to the already thickening peppercream.  Bacon and hot peppers: love.

DSCN5056Then, there was shrimp.  Using tongs, I carefully placed them as close to the heating coils as possible, then I closed the lid for 5 minutes before turning them once, and cooking an additional 5 minutes.

DSCN5059As the sun set on the horizon, the flavors in this bowl burst onto my palette with each complex and wholesome bite.  The velvet cheesy grits were a warm corn cushion upon which a luxurious bath of spicy unctuous porky cream undulated, while tidbits of hotwetcrunchy zucchini, chewy crispy-edged mushrooms, toothsome garlicky shrimp and bites of braised grilled salty bacon danced deliciously on my tongue.  Everything I loved seemed to live on each forkful I brought to my lips, and I devoured each sensuous bite like it was my last.  If not cooking for a while makes me feel the sweet sweet pleasure of accomplishing dinner so much more acutely, perhaps I should take breaks more often?  For now, I leave you with this relatively simple but super-scrumptious recipe for your next dinner on the deck.  Let me know how it turns out!

 

Queen Grits: Scallops, Shrimp, Serrano Ham, and Ouzo Cream with Chives

DSCN4681There are a handful of pseudo-cliches I could start this posting with, like “you can take a girl out of the South, but you can’t take the South out of a girl”, and “once a redneck always a redneck,” and “roots run deep” – but I couldn’t possibly do that, could I?  Instead, I’ll straight up admit it: I love shrimp and grits.  It’s a classic dish o’ mine, stemming from a season working at Jim Shaw’s on Vineville after college, where they serve their grits as a side dish, but where the perfect compatibility of shellfish and hominy first entered my consciousness.  A few years later, in the Florida pan-handle, I enjoyed the Boss Grits at Boss Oyster, the first time I’d seen OTHER stuff thrown into the bowl – like bits o’ pork and a sweet white sauce.  Tonight’s dinner is a variation on this theme: succulent shrimp and seared scallops atop cheddar grits with sauteed Serrano ham and my favorite ouzo cream.  The meal is warm and satisfying, steaming and buttery, fragrant and briny, unctuous and sweet: a perfect plate, in less than 30 minutes.  If you’ve never married grits to sea critters before, I urge you to correct that discrepancy in your gastronomic resume.  You’ll be glad that you did.

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Cheddar Grits with Shrimp, Scallops, Serrano Ham, Chives, and Ouzo Cream Sauce

1 cup grits
4 1/2 cups water, salted
4 tbs butter
1/4# slab Serrano ham (about 1/2″ thick)
4 large shrimp
2 large scallops
1 cup shredded cheddar cheese
1 cup cream
1/2 cup Ouzo
3 tbs chopped fresh chives
sea salt, cracked black pepper, Adobo seasoning, paprika

DSCN4669This is, at heart, a very simple meal.  I start by getting a few tablespoons of butter melting in my largest non-stick fry pan, while I get my water boiling for my grits on the back burner.

DSCN4670Once the foam has subsided, I throw my chopped Serrano ham into the lightly browned fat to saute and crisp.

DSCN4671Moving these meat bits around often, I toast them up really good.  I add a dash of black pepper and some paprika to the pan as well, which combines with the smoked pork to make a dizzying aroma.

DSCN4672Once my water comes to a boil, I stir in my grits well, lower the temperature to simmer, and cover the pan for about 10 minutes – reaching in to stir only once or twice.

DSCN4673I wish I had a flat grill, but alas.  Instead, I’m crafty.  I push all my cooked ham to one side of my pan, which I slide off the burner and balance on the raised edge of my stove – which is at the same height as the burner itself.  This leaves an exposed half of my pan directly over the heat, and allows my pork to stay warm but without the element underneath.  When you have a crappy kitchen, you learn to improvise.

DSCN4674On the exposed surface of the pan, which is still glistening with porkypaprika-y goodness, I layer my shrimp (which I’ve peeled to just the end of the tail) and my scallops, which I’ve sprinkled with salt and pepper.  I let them sear for about 3 minutes on each side, until the shrimp is perfectly opaque, and my scallops are seared to a crispy golden brown exterior.

DSCN4675Meanwhile, my grits are cooked perfectly, so I toss in 1 tbs butter and all my shredded cheddar cheese, which I mix in well.  I also add a dash of Adobo seasoning – which has garlic and pepper in it as well as salt. This I blend well until all the cheese is melted.

DSCN4676At the last few moments, I remove my proteins from the pan, and put them aside on a warm dish.  I put the pan back on the burner, add my last tablespoon of butter until it melts, then in goes my sweet sweet ouzo.  I let this reduce for about a minute over high heat.

DSCN4677In goes my cream, which I whisk in very well, leaving the heat on high so it can bubble and boil.

DSCN4678It thickens nicely.

DSCN4679A steaming mound of warm, sharp cheddar grits are surrounded by a pool of fennel scented rich cream.  Mounded on top of this tempting pile are the buttery shrimp, sweet seared scallops, and salty crispy-edged tidbits of Spanish jamon, scattered with the mild oniony tang of snipped chives.  Wholesome, delicious, and heart-warming.  What better for a weeknight dinner after a long day’s work?

Crispy Fried Pork Chops, Sweet Potatoes, Dark and Creamy Umame Gravy

DSCN4332I have been obsessed with frying things ever since I read SeriousEats.com’s tutorial on Korean Fried Chicken.  The technique they describe worked with chicken wings perfectly, so I wondered if I could do the same thing with other fryables.  It worked very nicely with shrimp – creating something of a tempura-type crackling coating – but how about something really substantial?  I mean, chicken wings are pretty small, and shrimp only get so big, too (to wit, at 4’10” am I perpetually addressed as ‘shrimp’ or ‘shortie’, neither of which makes me particularly happy).  How’s about a meaty pork chop?  My days in the south exposed me to the wonders of a perfectly fried chop, coated with a buttermilk batter and pan fried, served usually with a white gravy and some collards.  I decided to work up my own version of a fried pork chop, using a simple flour/vodka slurry as the breading, some sweet potatoes and mushrooms as the complements, and my favorite soy sauce cream gravy (click here to see a variation on the theme).  The results were fantastic!

Crispy Fried Pork Chops, Sweet Potatoes, Dark and Creamy Umame Gravy

2 thick, center-cut pork chops
3/4 cups corn starch
1 tsp baking powder
black pepper, garlic powder, onion powder, paprika
1/2 cup flour
1/2 cup cold water
1/2 cup gin or vodka
vegetable oil for frying
EVOO
8-10 button mushrooms
2 medium sweet potatoes
4 tablespoons butter
1 cup soy sauce
1/2 cup heavy cream
snipped scallions/chives for garnish

DSCN4305I love pork chops, especially when they look like little T-bone steaks, like these.  This cut includes both a little of the tenderloin as well as the regular rib meat, which provides some textural variety on the plate.

DSCN4307I start by mixing my cornstarch, baking powder, and some spices in a large ziplock bag.

DSCN4308In go my chops, and I shake the bag vigorously to coat them with the cornstarch mixture.

DSCN4310I place the chops uncovered in my fridge on a rack so they can dry out a bit — about 30 minutes.

DSCN4311Meanwhile, I remove the stems from my mushrooms, reserving them to use later.

DSCN4312I get 2 tbs of butter and a glug of EVOO nice and hot in my large fry-pan…

DSCN4314… and I layer my mushrooms in the hot fat, sprinkling them with a little salt and pepper.

DSCN4315I make sure they cook fully on top…

DSCN4317… and on bottom.

DSCN4319While these are simmering, I pull out my chops, on which the cornstarch/baking powder has gummed up a bit – just the way I want it.

DSCN4321In a large bowl, I’ve whisked my flour, water, and gin together to make a very thin batter.

DSCN4323Holding the chops with tongs by clipping it on the T-bone allows for me to dunk all the meaty bits into the slurry to thoroughly coat each piece.

DSCN4323aI add enough vegetable oil to a deep-sided pan to just cover the chops, and I bring this to a medium high temperature – about 350°F.  Of course, I don’t have a thermometer to help me gauge this, so I just drip a little flour batter into the pan periodically until the drop immediately sizzles and starts to brown upon hitting the surface of the oil.  It’s ready for my chops at that point.

DSCN4325I slide both chops carefully into the oil, making sure not to splatter myself like I usually do.  (Thank God for OxyClean, or just about all my clothes would have constellations of oil drips on them.)  Since these chops are thick, I let them fry for about 10 minutes on each side.

DSCN4329While this happens, I add my soy sauce and heavy cream to the mushrooms in the pan, which I bring to simmer on low heat, stirring regularly so the flavors can blend.

DSCN4325aWhen the chops are a nice golden brown on the bottom, it’s time to flip them carefully to the other side. Another 10 minutes or so will do it.

DSCN4326I’ve been baking my sweet potatoes all along, by the way.  After an hour on 350°, I can easily squeeze them with my oven-mitted fingers, so I pull them out…

DSCN4328… remove their bright orange insides to a bowl, where I mash them with my remaining butter.

DSCN4331These savory pork chops have a cracking, super-crunchy, egg-shell thin coating are super-tender and juicy.  The simple sweet mash is offset by a rich, dark, silky and fragrant soy cream gravy, and each button of mushroom bursts with flavor on the tongue.  Not only is this a very easy recipe, but it presents itself elegantly on the plate, and can satisfy even the pickiest of eaters.  Now, what else can I fry?