Comfort Food: Smothered Pork Chops, Baked Beans, Fried Apples, and Blueberry CornbreadFitness Equipment
June seems to be one of the busiest months in the year, outside of the months of Thanksgiving and Christmas. With graduations from 3 school levels, after school parties, proms and graduation ceremonies, not to mention world wind shopping trips, your family, especially the kids, are eating on the run and skipping nutritional meals, everyone is just too busy. And now that it’s over, everyone is tired and stressed out. It’s time to bring them back with some good old home cooking.
For the past week this is what has being going on in my household. I heard my kids talking with each other about wanting some smothered pork chops, fried apples and baked beans with blueberry cornbread. Of course I got right to work on that one. As they sat at the table and ate their dinner, I began to see a change in them almost immediately; they became calm and relaxed, almost euphoric,.all it took was a little comfort food.
Smothered Pork Chops
*Pork Seasoning Blend
1/2 teaspoon garlic powder
1/2 teaspoon powder
1/4 teaspoon basil
1/4 teaspoon rubbed sage
1/4 teaspoon black pepper
1/4 teaspoon salt
- In a small bowl combine all ingredients and hold for service.
Step two: Preparing chops and flour
4 to 6 -1/4 to 1/2 inch pork loin chops
2 cups all natural, 100% whole wheat flour
2 large onions, peeled and sliced
2 green peppers, seeded and sliced
- Rinse pork chops under cold running water, shake off extra moisture and lay out in a shallow pan. Sprinkle, generously, half the season blends on both sides of chops.
- Pour 2 cups of flour on top of chops and the other half of the season blend and mix well. Rub season onto the surface of the meat, making sure that all surfaces are covered. Let rest for about 5 minutes
- Preheat skillet and oil to very and brown chops until both sides are a golden brown.
- Remove from skillet and discard all oil. Place a layer of onions and green peppers on bottom of skillet, place all chops on top, overlapping each other, and place last of onions and green peppers on top. Add 2 cups of chicken stock cover and simmer on low heat for 1 hour.
- After first half hour, pull bottom chops to top and continue cooking. The chicken stock will reduce to a medium thick sauce. Adjust the liquid with additional chicken stock.
2 cans Bushs baked bean
2 tablespoons butter
2 bunches of green onions, chopped
2 cloves garlic, minced
1/2 teaspoon onion powder
- In medium sauce pan melt butter and add green onions, garlic, and onion powder and saute for about 3 minutes, not letting the onion powder burn. Add baked beans and simmer for about 10 minutes.
1 sticks of butter
6 to 8 green apples, seeded and quartered
1/2 cup dark brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 cup apple juice
- Heat butter in large skillet , add apples and cook for 5 minutes, add remaining ingredients, Give it a good stir, cover and simmer on low to medium for about 10 minutes..
Preheat oven to 400°F
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup white sugar
1 teaspoon salt
3 1/2 teaspoons baking powder
1 cup milk
1 cup blueberries
1/2 cup butter - split
- Add 1/2 cup butter to a 9 inch round cake pan, place on top rack of predated 400 F oven and heat until it sizzles.
- In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. stir in eggs and milk,
- Add 1/4 cup hot butter from cake pan, leaving remaining butter in pan, and fold in blueberries, pour batter into hot buttered pan. Bake in preheated 400° F oven for 20 to 25 minutes.