Recipe Blog

Hot Little Suppers

Kitchen Sink Pan-Fried Pork Chops

Posted by Callies Biscuits on

My California-born husband claims not to like fried food. Please. He gobbles up these pork chops every time, and when I've gone a while without making them, he makes sure to head to one of our favorite local restaurants where on Tuesdays the special is pork chops. The lunch plate comes with two chops, and he eats one at lunch and brings the other one home. I'd like to think he eats the one and brings the other home to share with me, but that's never the case. He inhales it before I even have a chance-every time.

This recipe was created out of pure desperation. I'd hosted an oyster roast the night before, and let's say I was feeling just a little bit peaked from the hostessing duties, and the only cure was fried pork chops. All the meat-and-threes were closed on Sunday, and we were completely out of flour because I'd made a bunch of biscuits a few days before. All we had that I could think of using for breading was the saltine crackers left over from serving the oysters the night before. They say necessity is the mother of invention, and she did not let me down on this one!

Kitchen Sink Pan-Fried Pork Chops

Ingredients

    - 4 bone-in 1-inch thick pork chops - 1 1/2 teaspoons kosher salt - 3/4 teaspoon freshly ground black pepper - 1 sleeve saltine crackers - 1 tablespoon mince fresh sage - 1 tablespoon minced fresh thyme - 2 cups grated Parmesan cheese - 2 large eggs - Vegetable Oil, for frying - 4 cloves garlic, cut in half - 4 green onions, thinly sliced (both white and green parts)

Instructions

    1. Season the pork chops with 1 teaspoon of the salt and 1/2 teaspoon of the pepper 1. Place the saltines in a resealable plastic bag and use a rolling pin to crush them. Add the sage, thyme, and the remaining 1/4 teaspoon pepper. 1. Set up a breading station with three shallow bowls: Put the cheese in one. Beat the eggs with the remaining 1/2 teaspoon salt in the second. Pour the saltine crumbs into the third. Set up one cooling rack over waxed paper and another over a baking sheet. 1. Coat the pork chops in the cheese, then the eggs (allow the excess egg to drip back into the bowl), and finally the saltines. Place the chops on the rack over the waxed paper and allow to set for 8 to 10 minutes. 1. Heat a cast-iron skillet on medium-high heat. Pour in enough oil to come up 1/4 inch. Add the garlic and cook 3 minutes, or until fragrant. Remove and discard the garlic. Add the chops and fry for 4 minutes per side, until crisp and brown on the outside and barely pink on the inside. 1. Remove to the clean rack to drain briefly. Serve topped with green onions.

      I made pork chops for the cast of Top Chef this summer and used this recipe as inspiration. Hey, I had to show them a good, Southern home cooked supper!

      Parsley Mint Gremolata

      Posted by Callies Biscuits on

      What a terrific Thanksgiving we had! This staycation was filled with eating, drinking, and totally enjoying every opportunity to indulge. I definitely needed a week of work, water, and weening!

      After eating one too many pieces of pie, I always try to drink a lot of lemon water and eat mostly salads and fish. This is my way of detoxing if you will! I love this super quick weeknight meal, because it is packed with flavor, but takes only minutes to prepare. In fact, this could be your next dinner party secret weapon!

       

      Parsley Mint Gemolata

      Ingredients

        - 5 tablespoons of parsley, minced - 3 tablespoons of mint, minced - 3 garlic cloves, minced - 2 tablespoons of drained capers - 4 green onions, minced - 1/2 lemon, juiced - 1 cup quartered cherry tomatoes - Crushed red pepper to taste - Salt and pepper to taste - 1/3 cup olive oil

      Instructions

        1. Mix the ingredients together. 1. Let sit for an hour before serving.

          "Serve a healthy dollop a top your favorite seared fish and enjoy!" ~ Carrie

          Turkey Salad

          Posted by Callies Biscuits on

          Turkey Salad is an inspiration from my Nantucket days and being nostalgic for Something Natural sandwiches. I used the turkey meat from my batch of stock and now have lunch for the week!

           

          Turkey Salad

          Ingredients

            - Chopped turkey breast meat - Mayo - Dijon mustard - Roasted and toasted pumpkin seeds (because I ran out of roasted sunflower seeds) - Chopped dill pickle - Chopped celery - Chopped onion - Salt and pepper

          Instructions

            Mix together all of the above ingredients and enjoy!

              "Turkey salad is great for sandwiches and on top of a bed of greens." ~Carrie

              Asian Turkey Noodle Soup

              Posted by Callies Biscuits on

              We're putting all that turkey meat to use with this tasty Asian turkey noodle soup. This recipe is super easy. Take the strained stock and add the below ingredients and let it simmer. Perfect for warming up on a chill evening.

              Asian Turkey Noodle Soup

              Ingredients

                - Turkey stock and turkey meat - A healthy measure of fish sauce and soy sauce - Fresh ginger, minced - Green onions, chopped - Juice of one lime - Mushrooms, any type will work - Bean sprouts - Bok choy - Rice noodles

              Instructions

                1. Place the turkey stock and above ingredients into a pot, leaving the meat aside. 1. Bring to a boil and then cut down to simmer for 30 minutes. 1. Add the shredded or chopped turkey breast meat for the final 10 minutes of the simmer 1. Serve with freshly torn cilantro, mint, and lime wedges


                  Turkey Stock

                  Posted by Callies Biscuits on

                  My favorite holiday is here – Thanksgiving! This weekend I went ahead and made a batch of turkey stock. You might be asking, "What does she use all that stock for?" Well, I use to make my cornbread dressing (enough for 26 people). I steam my rice in it. I make gravy with it. I always cook my green beans in it. The flavor that the turkey stock adds is phenomenal. Try it, I know you'll love it.

                  Turkey Stock

                  Ingredients

                    - Turkey breast with rib in tact - 2 carrots, chopped - 6 cloves of garlic - 3 stalks of celery - 1 white onion - 3 tablespoons of black peppercorns - 4 bay leaves - A few leaves of fresh sage - One lemon, sliced - Salt and pepper - A large stock pot of water

                  Instructions

                    1. Fill a large stock pot with water and the ingredients listed above. Bring to a boil. 1. Simmer for one hour. 1. Remove the turkey and strain the vegetables and herbs out of the stock. 1. Refrigerate overnight. 1. Skim the fat off the top and strain again into plastic containers.

                      "Hold on to all of that turkey meat! I have two tasty recipes coming your way." ~Carrie