[which takes 35 – 40 minutes]

Sunday Dinner April 29, 2018

 Oven Fried Deep South Pork Chops

6 Servings


Note: This is the traditional Deep South fried pork chop recipe.  We’re just going to make it a little healthier by not submerging it in all that oil!  And tastier by adding garlic and homemade Cajun seasoning


Ingredients

6 bone-in pork chops ½ inch thick

1 teaspoon sea salt

2 teaspoons granulated garlic – divided

2 teaspoons granulated onion – divided

3 large eggs

1 tablespoon cold water

1 ½ cups of all purpose flour – divided

½ cup of cornmeal

1 teaspoon Cajun seasoning


Please Note:  If you are using a commercial Cajun seasoning, it already contains salt or some form of sodium so do not use any additional salt.

Method

Rinse pork chops and season both sides lightly with, sea salt, granulated garlic and granulated onion, set aside for an hour.


Preheat Oven to 325 Degrees F.

Line a sheet pan with parchment paper or lightly coat the pan with oil.


Select 3 bowls/containers large enough to hold a single chop and ingredients.


1.    Place ½ cup of flour in 1st bowl.

2.    In the 2nd bowl, whisk together the eggs and cold water

3.    In the 3rd bowl, mix 1 teaspoon each of the following: granulated garlic, granulated onion and Cajun seasoning with 1 cup of flour and the cornmeal.


From the 1st bowl, coat a chop with flour; shake off any excess so that the chop is lightly dusted with flour.

Dip the lightly dusted chop into the 2ndbowl with the egg wash, shake off the excess.

Press the pork chop firmly into the seasoned mixture in the 3rd bowl, making sure it’s thoroughly coated. Shake off any excess and then place it on the prepared sheet pan.  

Continue this process with all the chops, making sure they are not touching so that the heat can freely circulate around the chops to produce a brown crunchy coating.

Let chops cook uncovered 40 minutes or use a meat thermometer and cook until the internal temperature reaches 160 degrees F [which takes 35 – 40 minutes].

Don’t overcook the chops or pierce them with a fork. Remove chops from pan with tongs and let them rest 6 minutes before serving.

Grilled Portabella Mushrooms with Greens

4 Servings
Ingredients
1 orange, juiced
1/4 cup wine vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt
1/2 teaspoon jerk or Caribbean seasoning
1 teaspoon granulated garlic
1 teaspoon granulated onion
4 large portabella mushrooms
1/2 pound mesclun salad 

Method
In a medium bowl, whisk together all ingredients except the mushrooms and salad greens.
Wash mushrooms and carefully remove the gills with a spoon and pat it dry.
Place mushrooms bottom side up in a baking dish and pour the marinade over the mushrooms.  Let them marinade 30 minutes then flip them over and spoon marinade over the top making sure all the marinade is covering thoroughly.  
Marinate another 30 minutes.
Remove mushrooms from marinade and pour off excess marinade and set it aside for dressing.
Cook mushrooms on a grill or in a fry pan cooking 3 – 4 minutes on each side or until mushroom is browned.
Serve over a bed of mesclun greens topped with the the remaining marinade.

 

Garlic Mashed Potatoes
4 – 6 Servings
Ingredients

2 pounds organic red skin potatoesWater to cover 
1 bay leaf
 3 large garlic cloves 
¼ teaspoon mustard powder

½ teaspoon sea salt
 ½ cup vegan mayonnaise 
¼ cup of the liquid potatoes were cooked in 

Method

Wash/scrub potatoes and cut them into equal size.
Cover with cold water then add bay leaf and garlic cloves, bring to a boil.
Cook for 15 minutes or until potatoes are fork tender.
Drain potatoes and reserve 1 cup of the cooking liquid.
Remove and discard the bay leaf.
Place the potatoes, mustard powder, sea salt, vegan mayonnaise in a mixing bowl with a paddle.Mix just long enough for potatoes to reach a creamy consistency. Add cooking liquid ¼ cup at a time if needed.  If you process too long potatoes will become sticky and gooey rather than light and fluffy.You can also use a potato masher to cream the potatoes.  Just be careful not to over mix the potatoes, you want them to be light and fluffy.

 Grilled Vegetables
4 Servings

Note: You can choose any vegetables that take well to grilling, such as peppers, eggplant, tomatoes, carrots, squash, onions, potatoes, corn on the cob, artichokes, mushrooms and asparagus are just to name a few.
Ingredients
2 zucchini squash, sliced
12 cherry tomatoes
2 red onions cut into fourths
2 red bell peppers, seeded, halved
2 yellow bell peppers, seeded, halved
For the marinade/dressing
¼ cup olive oil
1 lemon, juiced
2 tablespoons balsamic or rice wine vinegar
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon crushed red chili pepper

Method
Combine marinate ingredients in a blender or whisk ingredients in a bowl. 
Marinate vegetables for 15 minutes before grilling.
Prepare a medium-hot fire in the charcoal or gas grill.
Put the vegetables directly on the grill grid, on skewers or in a vegetable basket.
Turn the vegetables often, brushing on more marinade as needed.
Remove the vegetables when they can be easily pierced with a fork.

 



More available at NEW AGE SOUL FOOD. Link to article http://newagesoulfood.blogspot.com/2018/04/sunday-dinner-april-29-2018.html.