Friday, December 19, 2008

Pork Chops that I promised!!

Sorry its late, but you can use it for supper tonight!! I am sure EVERYONE does this already but the Milk Man said - Heidi, these are easy and good tell 'the girls' about them. Sorry guys, I guess you cant read this - but if you do, I wont say a word!!! Promise *zips lip and throws the key*.....

Of course we are eating our home grown pork and it has more flavor than you can imagine. It is also not as 'dry' as store bought pork. You are in for a pork lesson, I can feel it coming on - cant stop it - sorry!! Pork that is mass produced is not as tasty because the pigs that are used are, what we call, show cased... highbreds that have little back fat or any fat for that matter and fat is where the flavor is baby!!! It keeps the meat moist while cooking it AND natural fat is somthing that the body knows how to use. Dont let anyone tell you differantly, if they do punch em... did I say that - nope not me... SO - dont buy pork unless you buy it from a butcher that knows his crap, or meat either one is good. We prefer non-housed pork, which is a pig raised outside eating more than just processed grains. If a pig, or beef for that matter is allowed to be raised 'off lot', thier diet has a range to it other than corn. It does make the meat taste differant. Just like when cows go out to pasture in the spring and are eating grass - the milk tastes differant, yes it does - stop looking at me like I have 2 heads. NOW on to the recipe.

First you need porkchops...dont these look tasty...mmmmmmm they have 'marbeling' in them. That is the little white lines you see - its fat running through the meat and it makes it YUMMY!



I always use cast iron and I always have. I am not one who ran out and got it when it became the popular thing to do. It cooks more evenly and the pan is easy to clean up. I will use NOTHING else - except glass or porcilan covered cast.

Next, I put butter in the cast iron pan and let it melt gently on a lower heat. When it has melted I always tilt the pan until the bottom is covered with a nice layer of melted butter. Then I sprinkle in dried diced onion and country seasoning- this is good stuff people..





I then lay the pork chops on top of this and let them brown just a little bit on either side. The onion sticks to them and they are wonderful. You can only do 4 at a time before you need to melt more butter and put in the onion and country season. I have to cook at least 10 chops per meal, but most people dont so you can probably get away with 4.


then turn them over and they look like this..
Dont they look good, I am gaining weight just drooling on the desk here.....
Then when they are nice and brown I put them in a glass baking dish that has butter slathered, I like that word - slathered, with butter - I like butter.. I like butter slathered on the Milk Man - WAIT!! Cant get off track here....
Then I mix up 2 cans of cream of mushroom soup - with only 4 one would be enough, but like I said I used 2 cans for 10 chops. Then I bake them for about an hour on 350. I love these because they are easy and you have gravy for your potatoes when they are done. I am sure EVERYONE does the cream of mushroom soup pork chops, but the dry onion, butter and country seasoning gives them a little bit more of a zip - I like zip... wish I could buy myself some..








This is the finished product and they are delicious. It is a bit of a heavier meal with the gravy, but when its -20 and the men have been outside ALL day, they need and want the heaviness of it. When you work physically has hard as a farmer does you get an appetite of huge proportions.




So go forth and prosper, no perspire, no - procreate thats it!!! Procreate..... and have some good chops for supper!!

22 comments:

DayPhoto said...

YUMMM! I will do this for supper tonight!

Linda
http://coloradofarmlife.wordpress.com

Willow Witch said...

Ya! We just got our piggy back and in the freezer, looks like I will be trying this, this weekend.
Thanks!

Living on the Spit said...

I love me some cast iron cooked pork chops and yes, butter and miced onion are some of my bestest friends...okay, I am packing my bags right now and leaving for your farm...I will be there soon...what? there's no dinner left? Awwww, and I was gonna sew with you for hours...


I still love you anyway!

Marlene

Susan said...

Heidi-this looks so good. You are a wonderful cook for all those hard workers you feed--including Milk Dud!!

Peggy said...

ok, its your fault I am home alone and going to cook porkchops for supper. When I am big as a house you have to take care of me and turn me and help me out of my rocker. LOL

ellie k said...

Is country seasoning a name brand or where do I find it? I have my mothers cast iron skillet and use it most of the time. I am 64 so you know the skillet is getting a little age on it just like I am. I love your post and check it two or three times a day some days. Give that Milk Dud a big hug for me.

Heidi said...

Ellie K - I get the seasoning at Aldi's... I love them..LOL its called country herb. Usually I have my own herbs that I use, but a couple of my plants died off and this smelled SO good in the store. I had to try it and boy howdy am I glad I did!!! Thanks for stopping by!!!

Big Hair Envy said...

Pork fat RULES!!!!!

I love to fix pork chops this way. Grandma taught me:)

Carla said...

Can I just say, (or sing) "heaven, I'm in heaven...."

This is a MUST make-thank you for sharing:)

COFFEE MAN said...

Welcome to the cooking channel , with your Hostess
" French MilkMaid " And her wonderfull assistants

Ive Noticed , i get to SEE alota cookin , but I dont get to TASTE no cookin . hmmmmmmmmmm

winks

Catherine said...

I do this, but instead use 1 can cream of mushroom and 1 can cream of celery. Yum! I also have to do at least 10 chops for my family. Have never tried the minced onion though. Thanks for the tip.

Mrs Mom said...

Wow, darn good idea there Heidi. I usually just broil mine, or roast them low and slow in a bag w/ seasoning--- this sounds fantastic though!!

Dude, I totally LOVE your food posts!!

Love YOU guys, and kisses to all the kids!!!

Joanna said...

sounds great, looks great

~Nan said...

Those look soooo good!! I'll be trying them soon. Anyone want to help me name my new parakeet? Stop by my blog and say hi!

Karen Deborah said...

I am feeling some home made mashed potatoes with butter and can I come over?

Heide said...

My cast iron skillets belonged to both my maternal grandmother and my husband's maternal grandmother. They are perfectly seasoned and can be used as a weapon in case of a robbery. I firmly believe that cooking with them provided enough trace iron that nobody in my family ever had problems with anemia. Non-stick can't be used because it would kill our two parakeets. That knowledge alone is enough to steer me away from using that stuff ever. The chops look great. Mmmm, butter.

Train Wreck said...

Does it matter if your pork chops have a green tint, cuz they have been in the fridge waiting for you to post your recipe...hahaha These do look good. And I think we need some pictures of you! Waiting... Don't mak me put on my parka, and uggs and come over and ... well you don't want me to come over there. Oh and thanks for the coffee through the nose! Buttering of the husband is not allowed Paula Dean! I maen c'mon! I was loving the picture of him on the couch with Milk dud, then I was worried the little bean was going to slip off!BUTTER??!! LMAO

Dandelionmom said...

I am SOOO drooling! I bought some hoity-toity seasoning at gunpoint at a Pampered Chef party--think I'll use that! I'm with you in the cast-iron cult too girl--and a butter priestess in training--need MORE practice though...

I for one could really go for a practical post on how to begin growing pork--have pasture--want pigs!!-not a pork operation!

Suzanne said...

That looks so good. The pork producers around here would be drooling over this recipe. I don't know what country seasoning is though. I haven't seen it around here. Cast iron and glass baking dishes ....YEAH. I have two big cast iron skillets and a cast iron griddle. Can't cook without them.

- Suzanne, the Farmer's Wife

Suzanne said...

OOOOPS....it pays to read the comments first. I'm off to the local Aldi's to pick up the country seasoning. By the way, the Farmer gets very upset if I serve potatoes without any gravy. I makes him nuts.

- Suzanne

Peggy said...

Heidi, Nitro was over 220lbs so we had him cremated. William was on the road and I knew I could dig a grave big enough so chose to cremate.

TheStrawberryblush said...

YummY!