- Oven Fried Deep South Pork Chops
- Portabella Mushrooms with Greens
- Garlic Mashed Potatoes
- Grilled Vegetables
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 2nd
bowl 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.
4 Servings
Ingredients
1 orange, juiced
1/4 cup wine vinegar
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 potatoes
Water to cover
1 bay leaf

¼ teaspoon mustard powder
½ teaspoon sea salt
½ cup vegan mayonnaise
¼ cup of the liquid potatoes were cooked in
Method
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.