Buttermilk “Fried” Pork Chops

I have learned so much about cooking by watching Sara Moulton, particularly when she had a live cooking show many years ago. I’ve just started watching her PBS series and I’m thrilled. I have to watch a lot of episodes from previous seasons to catch up! 🙂

She cooked this dish on the show with her son who is reportedly obsessed with making it. We absolutely loved it too- it’s a wonderful weeknight dish. I made the “warm weather” version, serving it over salad dressed with Buttermilk Ranch Dressing, but plan to try the “cool weather” version as well, serving it over sautĂ©ed apples and cabbage with butternut squash or sweet potato purĂ©e.

This recipe was adapted from Sara Moulton.com. I used larger pork chops, used basil, thyme and cilantro in the dressing and topping, and modified the method. I served it with roasted potatoes on the side for my starch-loving husband.

Yield: 6 to 8 servings

For the Pork Chops:

  • four 1 inch-thick boneless pork chops
  • 1 c buttermilk
  • 1 t Tabasco or Chipotle Tabasco
  • Kosher Salt
  • 1 large garlic clove
  • 2 to 2 1/2 c panko bread crumbs
  • 6 to 8 T extra virgin olive oil or vegetable oil
  • 2 T fresh flat-leaf parsley leaves, cilantro, and/or basil
  • lemon wedges, for serving, optional
  • Warm Weather Version: green salad with Buttermilk Ranch Dressing, for serving (dressing recipe below)
  • Cool Weather Version: sautĂ©ed apples and cabbage, for serving
  • Cool Weather Version: butternut squash or sweet potato purĂ©e, for serving

For the Buttermilk Ranch Dressing:

  • 1/2 cup buttermilk
  • 1/3 cup regular or low-fat mayonnaise
  • 2 T rinsed, dried, and chopped fresh mixed herbs (tarragon, chives, parsley, thyme, basil, cilantro)
  • 1 small garlic clove, minced or pushed through a garlic press
  • coarse salt and freshly ground black pepper, to taste

To Prepare the Pork Chops:

  1. If time permits, freeze the pork chops for 30 minutes to make them easier to cut.
  2. Carefully cut each horizontally to make 2 thin chops for a total of 8 chops.
  3. Place the meat on a cutting board between 2 layers of plastic wrap.  (Alternatively, sprinkle a small amount of water into a large resealable plastic bag.  Place a pork chop in the bag and close, leaving 1/2 inch open.) Pound with a rolling pin or meat pounder until the chop is about 1/8 inch thick; remove and set aside. Repeat with the remaining chops.
  4. Whisk together buttermilk, Tabasco, and 1/2 teaspoon salt in a measuring cup; press in the garlic. Transfer to a large resealable plastic bag.
  5. Place the pounded chops in the bag with buttermilk mixture, one at a time making sure each one is coated, and marinate at room temperature, turning several times, for 30 minutes.
  6. Spread out the bread crumbs in a pie plate.
  7. Remove the chops from the marinade and season them with salt.
  8. Working with one chop at a time, toss the chop in the bread crumbs; shake off the excess crumbs.
  9. Heat 3 tablespoons olive oil in a large stainless steel, cast iron, or non-stick skillet over medium heat until hot; add half the chops. (I used a 14″ skillet over scant medium heat. Next time I will try a cast iron skillet to ease the clean up!)
  10. Sauté them, turning once for 3 minutes per side, or until golden and just cooked through. Remove to a plate and keep warm.
  11. Repeat with the remaining 3 tablespoons olive oil and the remaining chops, adding more oil if necessary.
  12. Chop the herbs for the topping. (I used cilantro and basil.)

To Serve:

  1. Divide the pork chops among dinner plates, top each portion with come chopped herbs, and serve with a wedge of lemon. Alternatively, serve the pork chops over the dressed green salad.

To Make the Buttermilk Ranch Dressing:

  1. Whisk together all ingredients in a measuring cup.
  2. Season with salt and pepper to taste.
  3. Chill until ready to serve.

Note: These pork chops are delicious hot, at room temperature, or even chilled.

Cornmeal Waffles with Greens & Creamy Chicken-Mushroom Sauce

I used to make my husband a dish similar to this WAY back in the day before we were married. He was thrilled with this upgraded version.

I was inspired to recreate the dish after seeing a creamy chicken and mushroom casserole post on Kitchen Sanctuary.com. It just looked like it should be served over waffles! The cornbread waffle recipe was adapted from King Arthur Flour.com. They were absolutely amazing. (We will be eating them for breakfast in the near future.) To make it a complete meal, I layered steamed baby greens between the saucy chicken and crispy waffle.

I adapted the sauce recipe by using chicken thighs, cremini mushrooms, fresh thyme, increasing the garlic, and omitting the celery salt. I used sweet onions in the sauce but would possibly substitute shallots next time. To make the waffle batter, I measured the liquid by volume and the dry ingredients by weight. Perfection.

We ate this dish for dinner but it would also be wonderful served for brunch.

For the Creamy Chicken-Mushroom Sauce:
  • 10 boneless, skinless chicken thighs, chopped into big chunks or strips
  • 9 T all-purpose flour
  • 1 tsp coarse salt
  • 1 tsp black pepper
  • 2 T canola oil
  • 2 T unsalted butter
  • 3 yellow or sweet onions, peeled and finely diced (can substitute shallots)
  • 10 cloves garlic, peeled and minced
  • 5-7 sprigs of fresh thyme or 1 tsp dried thyme
  • 1 quart chicken stock
  • 300 ml milk
  • 3 T freshly squeezed lemon juice
  • 24 oz cremini mushrooms, thickly sliced
  • 240 ml heavy cream
  • 6 T cornstarch (mixed with 10 T pan sauce – to make a slurry)
  • fresh parsley, minced
  1. Place the chicken pieces in a bowl with 6 tablespoons of the flour plus 1/2 tsp each of salt and pepper. Toss to cover the chicken in the flour and seasoning.
  2. Finely chop the garlic and onions/shallots in a food processor.
  3. Heat the oil over medium-high heat in a large skillet and add the chicken. (I used a large enameled cast iron pan.) Brown all over (it doesn’t need to be cooked through at this point). Remove from the pan with a slotted spoon and put to one side.
  4. Place the butter in the same pan and melt over a low-medium heat.
  5. Add the onions, garlic, and thyme sprigs and cook for 5 minutes until the onion softens, scraping the brown bits from the bottom of the pan.
  6. Sprinkle on the remaining 3 T of flour and stir for a minute (it will be lumpy).
  7. Pour in a splash of the stock and stir, using a whisk until combined. Continue to add in stock, a little at a time, while stirring, until all the stock is added and you have a smooth sauce with no lumps.
  8. Remove thyme sprigs.
  9. Add the milk, bring to a boil, and continue to stir over the heat until the sauce thickens, about 5 minutes. Add the lemon juice.
  10. Add the mushrooms, the chicken and the remaining 1/2 tsp of salt and pepper. Place a lid on the pan and simmer gently for 20 minutes.
  11. Remove the lid and stir in the cream, then heat through for a further 5 minutes.
  12. Remove the lid and test for seasoning. Add a little more salt and pepper if needed.
  13. If you’d like the sauce to be any thicker, then at this point you can stir in the slurry. Add a little splash at a time, while stirring, until you get the thickness you want. (I incorporated all of it.)
  14. Serve garnished with minced parsley, as desired.

For the Cornmeal Waffles:

  • 1 3/4 cups (397 g) buttermilk
  • 2 large eggs
  • 5 T (85 g) butter, melted and cooled OR 3/8 cup (74 g) vegetable oil
  • 177 g (1 1/2 cups) all-purpose flour
  • 138 g (1 cup) yellow cornmeal
  • 25 g (2 T) sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon coarse salt
  1. In a medium-sized mixing bowl, whisk together the buttermilk, eggs, and melted butter or oil.
  2. In a separate bowl, blend together the dry ingredients, then quickly and gently combine the wet and dry ingredients.
  3. Let the batter sit for 10 minutes, to allow the cornmeal to soften.
  4. Drop the batter by 1/3-cupfuls onto a hot waffle iron, and cook it until steam stops seeping from the iron, about 5 minutes.
  5. Set aside on a cooling rack to allow steam to release. Keep warm in an oven or warming drawer until ready to serve.

For the Steamed Greens:

  • 4-8 cups mixed baby greens (kale, chard, spinach)
  • coarse salt and freshly ground black pepper
  1. Microwave greens in a covered glass dish with 2 T water for about 4 minutes, or until wilted. (Alternatively, greens can be steamed on the stove top or sautéed.)
  2. Season with salt and pepper.

To Serve:

  1. Top 1-2 waffles with steamed greens.
  2. Smother with creamy chicken-mushroom sauce, garnish with minced parsley. Serve immediately.

Quick New Orleans Red Beans & Rice

This quick recipe results in a full-flavored replica of a classic version that has simmered for hours. I served it to my family for our past two Mardi Gras feasts- followed by a mandatory King Cake, of course! 🙂

This recipe was adapted from David Guas, a New Orleans native and chef-owner of Bayou Coffee Bar and Eatery in Arlington, Virginia, via The Washington Post.

Yield: 4 to 6 servings

  • 8 ounces smoked, cooked pork sausage
  • 2 15-oz cans kidney beans, drained and rinsed
  • 1 T canola oil
  • 1 medium green bell pepper, stemmed and seeded, cut into 1/2-inch dice
  • 1 medium sweet onion, diced
  • 7-8 scallions, sliced (about 1/2 cup)
  • 6 cloves garlic, sliced
  • 3 cups chicken stock
  • 3 fresh thyme sprigs or 1 tsp dried thyme leaves
  • 3 bay leaves
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp ground cayenne pepper
  • 2-3 stems flat-leaf parsley, leaves minced
  • about 1-2 tsp coarse salt, to taste
  • 1 cup white Basmati rice cooked in 2 cups chicken stock, for serving
  • hot sauce, for serving, optional
  1. Cut the sausage in half lengthwise, then slice into half-moons.
  2. Heat the oil in a Dutch oven over medium heat.
  3. Add the sausage and cook for 6 to 8 minutes, stirring a few times, so some of its fat renders. Use a slotted spoon to transfer the sausage to a shallow bowl.
  4. Add the diced bell pepper, onion, scallions, and garlic to the rendered fat in the pot; stir to coat.
  5. Increase the heat to medium-high and cook for 2 minutes, stirring, until just softened.
  6. Add the beans, stock, thyme, bay leaves, black and cayenne peppers.
  7. Reduce the heat to medium; cover and cook for 25 minutes.
  8. Uncover and remove the bay leaves and thyme sprig stems with a slotted spoon.
  9. Using the back of a wooden spoon, mash about 1 cup of the beans against the side of the pot, or until desired thickness is achieved.
  10. Return the sausage to the pot. When heated through, stir in the parsley.
  11. Serve hot, over cooked rice, with hot sauce, as desired. I have served it in individual bowls topped with a scoop of rice or in a serving dish over rice.

Shortcut Chicken Stew with Fluffy Dumplings

This incredible comfort food dish uses rotisserie chicken meat as a shortcut. I made it even more of a shortcut by using my pre-made homemade stock, but I included the chicken stock instructions in the recipe below.

This recipe was loosely adapted from cookbook author Sheri Castle, via The Washington Post. The broth was rich and flavorful and the dumplings were the icing on the cake. Fluffy and fabulous. This is truly the perfect dish to serve on a cold winter night.

Yield: 6-8 servings

For the Stock & Stew:

  • 1 large rotisserie chicken (Costco size) or 2 small rotisserie chickens
  • 4 cups cold water (to make the stock) or 4 cups or homemade poultry stock (for a shortcut)
  • 8 cups low-sodium chicken stock (store-bought or homemade) (4 cups if using pre-made homemade stock)
  • 3 large thyme sprigs (to make stock)
  • 2-3 tsp Kosher salt, plus more as needed, divided
  • 1 T white wine vinegar
  • 1 T unsalted butter
  • 1 small yellow onion, chopped (about 3/4 cup)
  • 2 medium ribs celery, thinly sliced (about 3/4 cup)
  • 2 medium carrots, scrubbed well and cut into thin rounds (about 1 1/2 cups)
  • 1 T fresh thyme leaves
  • 1/2 tsp freshly ground black pepper, or more as needed

For the Dumplings:

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 T baking powder
  • 1 tsp Kosher salt
  • 1/2 tsp granulated sugar
  • 1/2 tsp coarsely ground black pepper
  • 6 T unsalted butter, cut into small cubes and chilled
  • 3/4 cup half-and-half
  • chopped fresh parsley, for garnish

For the Stock & Stew:

  1. Pull the meat from the chicken(s) and tear it into largish bite-size pieces; cover and refrigerate until needed.
  2. I substituted/used 4 cups of homemade turkey stock instead of making stock with the chicken carcass. *If making the chicken stock base, place the carcass and skin in a large saucepan or small pot. Add the cold water, 8 cups broth, thyme sprigs and 1 teaspoon of the salt; bring to a boil over medium-high heat, then reduce the heat to medium and cook, uncovered, for about an hour, until the carcass falls apart and the liquid reduces to about 8 cups and tastes like rich chicken soup. Strain the broth through a fine-mesh strainer into a large saucepan; discard solids.*
  3. If using pre-made stock, combine the 4 cups homemade stock with 4 cups of store-bought chicken stock. Stir the vinegar into the stock, season with salt and pepper to taste, and keep warm on the lowest heat setting.
  4. Melt the butter in a Dutch oven over medium heat. Add the onion, celery, carrots, thyme leaves and a pinch of salt, stirring to coat. Cook for 8 minutes, or until vegetables begin to soften, stirring often.
  5. Add the 8 cups stock and cook for 10 minutes, or until the vegetables are tender. Carefully watch the heat to ensure that the stock doesn’t boil over.
  6. Season with 1 teaspoon salt (or more, to taste) and the pepper.
  7. Stir in the reserved shredded rotisserie chicken meat; reduce the heat to low.

For the Dumplings & to Finish the Dish:

  1. Whisk together the flours, baking powder, salt, sugar and pepper in a medium bowl.
  2. Work in the butter and shortening with a pastry blender or your fingertips until the mixture is crumbly.
  3. Add the half-and-half and stir only until combined to form a soft, sticky dough.
  4. Bring the chicken stew to a boil over medium-high heat. Use a 1-ounce scoop (I used a large cookie scoop) or two soup spoons to drop golf-ball-size dumplings evenly over the surface of the stew. The hot liquid seals the dumplings so that they rise instead of spread.
  5. Reduce the heat to medium; cover and cook for 20 to 25 minutes or until the dumplings are firm, fluffy and somewhat dry on top. Don’t be tempted to lift the lid- if the heat escapes, the dumplings may deflate.
  6. Uncover and let stand for 5 minutes. Sprinkle with parsley and serve warm.

Roast Chicken with Roasted-Garlic Pan Sauce

This dinner was like a mini-Thanksgiving feast. 🙂 I served the chicken with roasted gold and sweet potatoes, broccoli, and acorn squash. The incredibly flavorful, rich sauce made the meal complete.

This recipe was adapted from Food and Wine, contributed by José Andrés. It was inspired by the rotisserie chicken and sauce made by the Morales family at El Asador de Nati in Córdoba, Spain. The sauce incorporates the pan drippings with an entire head of roasted garlic. Wonderful.

  1. Preheat the oven to 425°, preferably on convection roast.
  2. Season the chicken all over with salt and pepper and place in a large ovenproof skillet (I used a 12″ sautĂ© pan) along with the head of garlic, cut sides down. Roast for about 1 hour and 15 minutes, until 
an instant-read thermometer inserted in the thickest part 
of the chicken breast registers 160°. (I used the oven probe.)
  3. Transfer the chicken 
and garlic to a cutting board; let rest for 15 minutes. Pour the pan drippings into a heatproof bowl.
  4. Meanwhile, in the skillet, heat the olive oil. Add the onion, bell pepper, minced garlic and a generous pinch of salt. Cook over moderate heat, stirring occasionally, until softened, about 10 minutes.
  5. Add the wine, bay leaf, thyme and the reserved pan drippings.
  6. Squeeze the roasted garlic into the sauce and bring to a boil over high heat, then simmer over moderately low heat until slightly reduced, 5 minutes.
  7. Discard the bay leaf. Transfer to a blender, add 2 tablespoons of water and puree until very smooth. Season the sauce with salt and pepper. (I used a Vitamix.)
  8. Carve the chicken and transfer to a platter. Drizzle with sauce and serve additional roasted-garlic pan sauce on the side.

Chicken with Vinegar

I have made this simple and full-flavored dish a couple of times recently. It’s a crowd pleaser in my house.

This recipe was adapted from The New York Times, contributed by Mark Bittman. According to the article, Jean-Georges Vongerichten learned how to make this recipe from the chef Paul Bocuse, who popularized it at La Mère Brazier in Lyon, France.

I decreased the oven temperature, used shallots in the sauce and scallions as a garnish. I kept all of the drippings to make the sauce and omitted the water and butter in the finished sauce. The extra sauce was wonderful drizzled over roasted potatoes and sautéed greens.

Yield: Serves 4 to 6

  • 2 tablespoons olive oil
  • 1 3-pound chicken, cut up for sautĂ©ing
  • coarse salt and freshly ground black pepper
  • ÂĽ cup minced shallots (about 2 large)
  • 1 cup good red-wine vinegar (preferably with 5% acidity)
  • 1 tablespoon butter, optional
  • fresh parsley, thyme, or tarragon for garnish
  • sliced scallions, for garnish
  1. Preheat the oven to 425 degrees, preferably on convection roast.
  2. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
  3. Place skillet in the oven. Cook 15 to 20 minutes, or until almost done, about 165 degrees (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven and turn off the heat, and leave the door slightly ajar; alternatively place in a warming drawer tented with foil.
  4. Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes.
  5. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acid smell has subsided somewhat. Add 1/2 cup water if using vinegar with >5% acidity (I omitted the water), and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened.
  6. Stir in butter, if desired.
  7. Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Garnish with herbs and scallions, as desired. Serve immediately.

Note: Most wine vinegar sold in the United States has an acidity level of 7%; many French vinegars are just 5% acidity. So it’s best to cut strong vinegar with some water.

Wild Mushroom CrĂŞpes with Sunny Eggs

When we lived in Chicago, one of our favorite weekend traditions in the winter was going to see a movie and then eating at La Creperie. The restaurant was cozy and warm and the food was delicious. This dish brought us back there. 🙂

This wonderful dinner was also reminiscent of the mushroom crĂŞpes that my Mother-in-Law serves on Christmas Eve as part of a traditional multi-course Ukrainian feast. I loved that this version incorporated roasted wild mushrooms- it made them rich with mushroom flavor. Incorporating an egg made them hearty enough to serve for dinner. (This dish really could be served any meal of the day.)

This recipe was adapted from a Food and Wine “staff favorite” recipe contributed by Twin Cities chef Thomas Boemer. I increased the garlic and modified the proportions and method. We ate them with roasted asparagus on the side. Perfect!

I’m sharing my cozy dish at Angie’s Fiesta Friday #215 this week, co-hosted by Laurena@ Life Diet Health and Alex @Turks Who Eat. Enjoy!
Yield: Serves 6

Make the Sauce:

  1. In a medium saucepan (I used a 1.5 quart), melt 1 tablespoon butter over moderate heat.
  2. Whisk in all-purpose flour until combined.
  3. Gradually whisk in 1/2 cup cream and simmer until thickened, about 2 minutes.
  4. Gradually whisk in remaining 1/2 cup cream, nutmeg, and 1/2 cup of the mushroom filling.
  5. Simmer over low heat, stirring occasionally, until no floury taste remains, about 7 minutes.
  6. Transfer to a food processor, blender, or using an immersion blender in the pot, purée until smooth.
  7. Return sauce to pan and season with salt to taste. Keep warm.

Make the CrĂŞpes:

  1. In a medium bowl, whisk 4 eggs, milk, bread flour, melted butter, and kosher salt until smooth.
  2. Heat a 10-inch nonstick skillet or crĂŞpe pan over moderate heat; brush with melted butter or oil. (I did 2 pans at once.)
  3. Add about 1/4 cup of the batter, about one-sixth, swirling to coat the pan evenly. Cook until lightly browned on bottom, about 2 minutes.
  4. Using a spatula, flip crĂŞpe; reduce heat to moderately low.
  5. Arrange about one-sixth of the remaining mushroom sauce in a ring on crêpe, about 4 large spoonfuls, and immediately crack 
1 egg in center of ring. Lift the ring and allow the egg white to spread around the crêpe.
  6. Cook until egg white is set and yolk is still runny, about 3 minutes.
  7. Top with a few mesclun leaves. Drizzle with one-sixth of the roasted mushroom filling, mushroom sauce, and garnish with thyme, salt, and pepper. Transfer to a plate.
  8. Repeat procedure to make 5 more crepes. Serve immediately.

One Year Ago: Buckwheat Popovers

Two Years Ago: Pear Clafoutis

Three Years Ago: Vanilla-Bean Sablés and Viennese Sablés

Four Years Ago: Bread Machine Brioche

Five Years Ago: Asparagus Gruyère Tart

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,162 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Foodista Food Blog of the Day Badge
%d bloggers like this: