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Old 01-25-2007, 09:19 AM   #1
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Smothered porkchops with other stuff

Smothered pork chops mashed tators n gravy with greens &
Cajun cornbread

The easy way is buy frozen green, fresh are better but require more prep
I like collards mixed with turnip greens OR mustard greens
In a 8qt pot fry 1/2 lb bacon till crisp, remove bacon,
saute 1 large onion diced, 2 or 6 toes of
garlic in the bacon fat till the onions soften up some, 3 or 4 minutes,
add salt & pepper along with a ham hock or 1/2lb fine diced tasso
(use fine diced ham if tasso is not avalable) I use a food processor,
add 2 to 4 cups of water and 2 to 4 bags of frozen greens
(how hungry are ya?)
crumble the bacon in the pot cover and add a few shakes
of Louisiana hot sauce, cover & simmer while you do
the following.

Pre heat oven to 450,

Salt & pepper both sides of chops don't skimp its gonna season
the gravy. (about 10 chops feeds 4 cajuns)
In a heavy large skillit or dutch oven fry a package of thin cut
bone in pork chops in lard or Crisco till the chops have a carmel
colored crust on both sides. (do this in batches)
Remove the chops and add 1 cup of cold water to the hot pan
scrapping the bits off the bottom, return the chops to the pan,
cover with water bring to a simmer & cover the pot/pan.
The finished gravy will be thin you can thicken it with corn
starch or instant mashed potatoe flakes if desired.

For the cornbread I use a ready made mix & follow the bags
directions but omit the sugar if it calls for it, if you like sweet
cornbread add 1/2 can creamed corn if not add 3/4 cup
of frozen corn to the batter along with 1/2 cup diced green onions
& 4 slices crisp fried bacon crumbled with the bacon grease
to the batter. A diced Jalapeno can also be added if you like.
Get a 12in cast iron skillit & HEAVELY coat the bottom & sides
with lard Or Crisco (HEAVELY= 1/8in layer)
place greased pan in hot oven for 5 minutes, remove & pour in batter,
cook till the top is light golden & a tooth pic comes out clean about 30
minutes, serve hot with a couple pats of butter on each slice
Tip: Use the cornbread to soak up the pot liquor (juice) from the greens
which are served in side bowel

Note: the following should be started before baking the cornbread


Place 2 to 4 lbs of red potatoes in a pot ,
cover with water & boil till tender, drain peel & mash with salt
& pepper to taste.
place melt 1 stick of butter in your nuke & pour over the tators
cove & keep warm. To serve place scoop of tators make a crater
in the tators & fill with chop gravy.

Whatcha waitin for..... EAT!!!
Here's a photo or 2

http://i14.photobucket.com/albums/a332/ ... 030036.jpg

http://i14.photobucket.com/albums/a332/ ... 030032.jpg

http://i14.photobucket.com/albums/a332/ ... 030035.jpg

Next maybe I'll show how to make a pizza.
Or perhaps photo of my briskits & butts
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Old 01-25-2007, 09:26 AM   #2
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Lookin' good jb!!
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Old 01-25-2007, 05:49 PM   #3
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Looks real good, nice job.
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