"Growing up Southern is a privilege, really. It's more than where you're born - it's an idea, a state of mind that seems imparted at birth. It's more than loving fried chicken, sweet tea, high school football, country music, and acoustic guitars. It's being hospitable, being devoted to front porches, magnolias, the good Lord, and each other. We don't become Southern - we're born that way."


Weekend Yums

This weekend was much warmer, which was wonderful! It was also rainy, so we stayed at home most of the weekend watching movies. I found a wonderful recipe on Deep South Dish and decided to try it while the kids weren't home. My kids are great eaters and not picky, but they don't LOVE onions or spicy stuff, and this has both. And it is also DELICIOUS!
If you're not already reading Deep South Dish....um, WHY NOT? Get over there and check it out, it's awesome!

Easy Pork Chop and Onion Bake
Posted at http://www.deepsouthdish.com/

6 bone-in pork chops
1-1/2 tablespoons canola oil
Kosher salt, fresh cracked black pepper and Slap Ya Mama
(or your favorite) Cajun seasoning, to taste
1 Vidalia or yellow onion, sliced into rings
1-1/2 cups of beef stock or broth
1 teaspoon of dried thyme, crushed

Preheat oven to 325 degrees. Heat canola oil in a large stainless skillet. Dry the chops well and add to skillet, sprinkling the top side with salt, pepper and Cajun seasoning; brown. Turn, sprinkle the other side with seasonings, brown; remove to a baking dish.

In the same skillet, break the onion into rings and saute in the pan drippings until lightly caramelized. Add the broth to the skillet and deglaze. Pour the entire contents of the skillet over the chops, spreading the onions evenly over the top of the chops; sprinkle with the thyme.

Cover and bake at 325 degrees for about 40 minutes or until tender and cooked through. Spoon pan sauce over individual servings.

I baked mine as recommended and again, they were seriously delicious and I highly recommend them! I served mine with mac & cheese and a salad.

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