Casual Comfort
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Fried Pork Chops with Tomato Gravy
Quick Red Beans and Rice
Browned Butter Broccolini
Fruit and Cream Tart with Sugar Cookie Crust
Fried Pork Chops with Tomato Gravy
Makes 6 servings
½ cup all-purpose flour
1½ teaspoons garlic powder
1 teaspoon kosher salt
1 teaspoon ground black pepper
6 (1-inch-thick) bone-in center-cut pork chops
4 tablespoons canola oil
4 tablespoons unsalted butter
1 pound fresh tomatoes, seeded and chopped
¼ cup finely chopped sweet onion
1 cup whole milk
½ cup tomato sauce
½ cup chicken stock
Garnish: chopped fresh parsley
1. In a shallow dish, stir together flour, garlic powder, salt, and pepper. Dredge pork in flour mixture, and set aside. Reserve flour mixture.
2. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add half of chops; cook until golden brown, about 4 minutes per side. Remove from skillet, and let drain on paper towels. Repeat with remaining 2 tablespoons oil and remaining chops. Wipe skillet clean.
3. In same skillet, melt butter over medium heat. Add tomato and onion; cook until onion is tender, about 5 minutes. Add ¼ cup reserved flour mixture; cook, stirring constantly, for 2 minutes. Slowly whisk in milk and tomato sauce until smooth. Whisk in stock. Bring to a boil; reduce heat, and simmer, stirring constantly, until thickened, about 5 minutes. Stir in remaining ½ teaspoon salt and remaining ½ teaspoon pepper. Return pork to skillet, and cook until heated through. Garnish with parsley, if desired.
Quick Red Beans and Rice
Makes 6 servings
1 tablespoon canola oil
1 cup chopped yellow onion
1 cup chopped red bell pepper
½ cup chopped celery
3 (15.5-ounce) cans light red kidney beans, rinsed and drained
3 cups chicken stock
2 tablespoons Cajun seasoning
1 tablespoon hot sauce
1 cup long-grain rice
Garnish: chopped fresh parsley
1. In a large Dutch oven, heat oil over medium-high heat. Add onion, bell pepper, and celery; cook until onion is tender, about 5 minutes. Add beans, stock, Cajun seasoning, and hot sauce; bring to a boil. Stir in rice. Cover, reduce heat, and simmer until rice is tender, about 20 minutes. Garnish with parsley, if desired.
Browned Butter Broccolini
Makes 6 servings
1½ pounds Broccolini, trimmed
2 tablespoons olive oil
