Patti Labelle Collard Greens Recipe is a popular southern-style veg recipe combined with meat. Patti LaBelle's Place Recipes 1 Kobe Beef Burgers 2 Sauteed Spinach 3 Oven-Fried Sweet Potato Fries 4 Cornmeal-Crusted Catfish 5 Patti's Jumbo Lump Crab Cakes 6 Turkey Chili with Kidney Beans 7 Pan-Seared Salmon 8 Sauteed Cabbage 9 Southern-Style Corn What is patti labelle collard greens recipe? Pour 1/2 cup water into the casserole dish. Place turkey wings and onion in a casserole dish sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. › Delicious Oxtail Soup Recipe That Falls Off The Bone Nom Life Recipeįrequently Asked Questions What is the best way to cook turkey wings and onion?.› Eco Friendly Cold Process Soap Recipe Instructions.› Green Moong Dal Khichdi Recipe Healthy Rice Recipe High Protein Indian Meal Mothers Recipe.› Eggless Vanilla Cake Recipe Without Condensed Milk By Sanjeev Kapoor.› Shrimp And Couscous Recipes For Dinner.› Keto Biscuits And Gravy Low Carb Keto Breakfast Weight Loss Recipes.› Low Carb Chicken Casserole Recipe Best Low Carb.› Barefoot Contessa Ina Garten Blueberry Coffee Cake Muffins Recipe Uses This Genius Hack.If you don’t care about that extra flavor, only using vegetable oil is fine too, but I believe that a true classic Southern pork chop must be fried in pork fat. This recipe uses part rendered bacon fat and part vegetable oil for frying pork chops. Some Southern pork chop recipes recommend using self-rising flour with buttermilk for even thicker crust, so if you do use buttermilk, make sure to experiment with using self-rising flour as well. Using buttermilk is another great way to get a thick and delicious crust. If you don’t like mustard, which you won’t really notice after cooking, you can dip the pork chops in buttermilk like in this chop recipe prior to dredging in flour. Secondly, I double dredge the chops in the flour to make sure I get more flour on the surface and better adherence. Dijon will also create a moister surface that will help more flour to stick to the meat. Firstly, I use a little bit of thick Dijon mustard to help the spices adhere to the meat. To get a beautiful, thick crust on my pork chops are I do two things. And unless you really deviate from the general formula, they will still be classic. That said, there are many variations of Southern pork chops, with some interesting additions that don’t overpower pork, too many to count, and every family has one. My rationalization for that was that this recipe captures what I think is the essence of Southern pork chops: seasoning meat with salt and pepper, then dredging it in flour and pan-frying in lard. Some of my readers may wonder why I called this recipe Classic Southern Fried Pork Chops so let me clarify before going any further. It kind of makes sense though: the layer of breading acts as a barrier and keeps moisture inside. I may be wrong here, but I find breaded pork chops to be a little juicier than un-breaded ones too. A little extra effort here pays off big time. They are almost as simple to make as my quick boneless pork chops, but the added flavor from bacon fat, that thin layer of crust and a touch of heat from cayenne pepper make them that much more flavorful. Southern Fried Pork Chops are somewhere at the top of my most favorite pork chop recipes. If you’ve been reading my blog long enough you know that our family loves pork chops, from broiled to smoked and smothered.
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