Daily thought provoking questions.
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Thursday, January 10, 2013
RB'S QUESTION OF THE DAY: January 10, 2013: Describe one of your favorite recipes. Is it of your own design or did you get it from someone else? If from someone else, who??
Describe one of your favorite recipes. Is it of your own design or did you get it from someone else?
My VERY favorite is my saltine crusted pork chops. Take a sleeve of saltines, roughly crunch them into about 1/4" chunks and dump them in a large flat pie pan or casserole. Put a couple of beaten eggs in another container and add a bit of milk. Salt, pepper and garlic powder thin pork chops rather liberally. Then dip in egg, and then put in saltine crumbs. Turn over once, and then pound with a potato masher, flip again and pound some more. You'll end up with a very thin but larger chop that is heavily breaded with the large saltine crumbs. Set aside on a cookie sheet for about a half hour or so to let breading set. Then brown off in peanut oil until golden brown on both sides. I serve this with mashed potatoes, green beans and southern cream gravy. Yum!!! I got this from our Aunt Rose that we called Uncle Rose because there was an already an older generation Aunt Rose in the family. She used it to bread rabbit. I adapted it for pork chops.
And by the way, if there are any crumbs and egg left, I dump them both together, add a bit of self-rising flour and mix until well blended. Then I drop these by spoonful into the hot oil remaining after the chops are done. We call it spoon bread, and that's yummy too.
1 comment:
My VERY favorite is my saltine crusted pork chops. Take a sleeve of saltines, roughly crunch them into about 1/4" chunks and dump them in a large flat pie pan or casserole. Put a couple of beaten eggs in another container and add a bit of milk. Salt, pepper and garlic powder thin pork chops rather liberally. Then dip in egg, and then put in saltine crumbs. Turn over once, and then pound with a potato masher, flip again and pound some more. You'll end up with a very thin but larger chop that is heavily breaded with the large saltine crumbs. Set aside on a cookie sheet for about a half hour or so to let breading set. Then brown off in peanut oil until golden brown on both sides. I serve this with mashed potatoes, green beans and southern cream gravy. Yum!!! I got this from our Aunt Rose that we called Uncle Rose because there was an already an older generation Aunt Rose in the family. She used it to bread rabbit. I adapted it for pork chops.
And by the way, if there are any crumbs and egg left, I dump them both together, add a bit of self-rising flour and mix until well blended. Then I drop these by spoonful into the hot oil remaining after the chops are done. We call it spoon bread, and that's yummy too.
How about you?
God bless.
RB
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