Buttermilk Pork Chops

This recipe was adapted from Tyler Florence's recipe for smothered pork chops. The tang of the buttermilk with the spices makes for a nice flavor.  These are great over steaming hot mashed potatoes.

Buttermilk Porkchops
serves 2

2 pork chops, sliced lengthwise into two or three pieces
½ cup flour
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon cayenne pepper
½ teaspoon salt
¼ teaspoon freshly ground pepper
1 table spoon olive oil
2/3 cup chicken broth
¾ cup buttermilk

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a couple tablespoons of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in, whisking. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper.

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Balsamic Chicken with Pears

I had two gorgeous pears left in my fruit basket and they were calling my name. I had originally bought them for Miss F, but she didn't enjoy them, so I ate most of them. I had contemplated making a pear and apple sauce for her, but I decided to try them in a savory dish instead. This meal was excellent, I really enjoyed it and it was really easy to get together. I will make it again, especially with roasted potatoes, which soaked up the sauce beautifully.

Balsamic Chicken with Pears
serves 2

2 teaspoons olive oil
2 skinless boneless chicken breasts, pounded to ½” thickness
2 pears; cored and cut into 8 wedges each
1 cup chicken broth
3 tablespoons Balsamic vinegar
2 teaspoons cornstarch
1 teaspoon sugar
¼ teaspoon herbs de Provence

In nonstick 12-inch skillet over medium-high heat, heat oil. Add chicken breasts and cook 8 to 10 minutes, turning once, until juices run clear when pierced with tip of knife. In same skillet, cook pear wedges until lightly browned and tender. In cup, mix chicken broth, balsamic vinegar, cornstarch, herbs and sugar until blended. Add chicken-broth mixture to skillet with pears. Heat to boiling; boil 2 to 3 minutes. Salt and pepper to taste.

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Chicken Taquitos

I love chicken taquitos. What's not to love? Chicken, cheese, tortillas and you get to dip them in guacamole!  I have made lots of things with the famous crockpot chicken soft tacos, but these may be one of my most favorite.  I also think that the filling would work well in the Southwest Egg Rolls.  My next time I make anything with the crockpot chicken soft taco recipe, I am going to attempt to make my own spice mixture instead of using the packet.  It should be reasonably easy and will help cut down on the sodium in it.  The packet lists cocoa powder as an ingredient, it has to be for color, right?

Chicken Taquitos
makes 16

3 frozen breasts of chicken
1 package Lawry’s chicken taco seasoning
1 can Rotel
2 tablespoons olive oil
1/3 cup water
16 six-inch flour tortillas
½ cup shredded Colby jack cheese
Cooking spray

Sprinkle the taco seasoning in the bottom of a crockpot. Place the chicken over top of it, pour the Rotel, the oil and water over top. Cook on low for 5 hours. Shred the chicken with two forks and cook for 15 minutes more.

Preheat the oven to 425 degrees. Place a wire cooling rack over a baking sheet. Place two to three tablespoons of the shredded chicken and one to two teaspoons of the cheese down the center of each tortilla. Roll up the tortilla tightly and place seam side down on the rack. Spray the taquitos with the cooking spray. Bake for 15 minutes, until golden brown. Serve with guacamole, sour cream and salsa.

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