Ghetto fast smothered pork chops and rice
I went to Lucky to buy a whole chicken but they had Sirloin Chops for .88 cents a pound. They also had the Sirloin Roast for .88 cents a pound. I may pick that up later today? Anyhow I made some chops in one pot cooking and here's how I did it.
Before getting started cook the rice. I did the long grain in the rice cooker.
Fry up three seasoned "boned" pork chops (that's how many fit in my pot) in olive oil (just what was handy) and get color on them. Take the chops out and place half a sliced yellow onion and scrape the "brown stuff" with the onions. I suppose you could use a bit of wine to make this easier? With a lid on and a shot glass of water will steam the bottom clean. Place the chops back in the pot on top of the onions "White Castle" style and dump in a can of Progresso Cream Of Mushroom. Let it go for about 10 minuets on low with the lid on. Depending on the pot everything should be covered in the canned soup. If not you'll have to flip the chops mid way in the 10 minuets. Turn the heat off and let it sit for about 5 minuets.
Plate the rice with plenty of "gravy". Okay drown it so you got to use a spoon
. Had some left over sliced Serrano from the Pho Weekend for extra spice. I think next time I'll have bell peppers in the gravy.
Before getting started cook the rice. I did the long grain in the rice cooker.
Fry up three seasoned "boned" pork chops (that's how many fit in my pot) in olive oil (just what was handy) and get color on them. Take the chops out and place half a sliced yellow onion and scrape the "brown stuff" with the onions. I suppose you could use a bit of wine to make this easier? With a lid on and a shot glass of water will steam the bottom clean. Place the chops back in the pot on top of the onions "White Castle" style and dump in a can of Progresso Cream Of Mushroom. Let it go for about 10 minuets on low with the lid on. Depending on the pot everything should be covered in the canned soup. If not you'll have to flip the chops mid way in the 10 minuets. Turn the heat off and let it sit for about 5 minuets.
Plate the rice with plenty of "gravy". Okay drown it so you got to use a spoon
. Had some left over sliced Serrano from the Pho Weekend for extra spice. I think next time I'll have bell peppers in the gravy.
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My wife makes something similar. It's real good. 88 cents a pound for pork, that's a dang good buy! 0 -
88 cent pork, I would stock up and make homeade sausage, grind it up add your own spices, beats anything you get store bought, we do this with pork butts, might add a little deer meat to lean it up some, put in vacume bags or ziploc and let air out and flatten bags before freezing, you can make sausage or cut squares for hamburger style patties, makes spicy hamburger... 0 -
My Mom made breaded pork chops, baked. I don't know what she used for the breading, but I have been unable to duplicate her results in 50 years. They were heavenly.
On a side note, a local business advertised office space for .50? a square foot, and a guy signed a one-year contract for that amount. He then sued them when they wanted to charge him 50 cents a foot. The judge agreed: .50? means half a cent. Oddly, the rental company declined to renew the contract after the year, lol!0 -
Rocky Raab wrote:My Mom made breaded pork chops, baked. I don't know what she used for the breading, but I have been unable to duplicate her results in 50 years. They were heavenly.
On a side note, a local business advertised office space for .50? a square foot, and a guy signed a one-year contract for that amount. He then sued them when they wanted to charge him 50 cents a foot. The judge agreed: .50? means half a cent. Oddly, the rental company declined to renew the contract after the year, lol!
shake and bake, you just didn't get to help0 -
That is pretty much how I do it. Will use kraut instead of rice sometimes.
Pork chops with the bone tase about a zillion times better than boneless.0 -
Scouts, nope. I was a kid in the '50s. Shake and Bake wasn't created until 1965. 0 -
Rocky Raab wrote:Scouts, nope. I was a kid in the '50s. Shake and Bake wasn't created until 1965.
They must have stole her recipe. You may have royalties due.0 -
Ah, but the proof is in the pork chops, no? And both she and they are looooong gone.
Anyway, back to our regularly schedule program...0
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