Autumn Recipes: P is for Pork

by Michele Cheplic | More from this Blogger

24 Sep 2008 02:00 PM

Pork Chops and applesauce. It's classic comfort food that's often served up this time of year when the apples are as crisp as the air.

As we work our way through this culinary alphabet I am only too happy to turn the spotlight on one of my favorite meats--pork. If you watch the Food Network then you know that you can't discuss pig products without celebrity chef Paula Deen's name coming up. Her recipe for Fried Pork Chops is extremely popular in my home. In fact, if you were to stick a wooden skewer in one of her plump and juicy chops you might just think you were at the State Fair. They are loaded with flavor and surprisingly easy to prepare.

On the other hand, if you have decided to turn over a new leaf this fall and are watching your weight you might want to stick to the second recipe. The chops are oven-baked instead of deep-fried, but the flavor isn't the least bit compromised.

PAULA DEEN'S DEEP-FRIED PORK CHOPS

Ingredients:

6 cups vegetable oil

2 teaspoons House Seasoning (see recipe below)

1/2 teaspoon seasoned salt

6 large pork chops

1 cup buttermilk

1 cup all-purpose flour

Ingredients for House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Directions:

Heat oil to 350 degrees in a large, heavy bottomed pot.

Sprinkle the seasoning on both sides of the pork chops, rubbing it thoroughly into the meat.

Pour buttermilk over meat and turn to coat on all sides.

Season flour generously with House Seasoning, roll each chop into flour, and shake off the excess.

Carefully place the chops, two at a time, into the hot oil, and cook until the outside is golden brown.

Take one chop out and make a small cut in the thickest part to check for doneness; adjust time accordingly for the rest.

Place chops on paper towels before serving.

OVEN-BAKED PORK CHOPS

Ingredients:

4 medium pork chops - trimmed of fat

1 cup low-fat buttermilk

1 cup fine dry breadcrumbs

2 teaspoons dried basil

2 teaspoons paprika

1 teaspoons lemon pepper

1/2 teaspoons garlic salt

Directions:

Allow pork chops to soak in buttermilk in the refrigerator for at least 1 hour.

After an hour remove pork chops from refrigerator and preheat oven to 425 degrees.

Combine breadcrumbs and remaining spices; spread mixture onto wax paper.

Coat each pork chop with dry mixture.

Place pork chops on greased cookie sheet and bake for 20-25 minutes, or until chops are no longer pink inside.

Related Articles:

Autumn Recipes: O is for Orange

Autumn Recipes: N is for Noodles

Autumn Recipes: M is for Muffins

Autumn Recipes: L is for Lamb

Autumn Recipes: K is for Kale

Autumn Recipes: J is for Jambalaya

Autumn Recipes: I is for Indian Curry

Autumn Recipes: H is for Ham

Autumn Recipes: G is for Ghoulish Goulash

Autumn Recipes: F is for Fresh Fruit

Autumn Recipes: E is for Easy Taco Soup

Autumn Recipes: D is for Donuts

Autumn Recipes: C is for Comfort Food

Autumn Recipes: B is for Butternut Squash

Autumn Recipes: A is for Apple

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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