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I made this recipe yesterday, Snapchatting in real time along the way. And by the way, if you’re saying to yourself, “I do NOT get Snapchat,” please know that I was in the same boat probably three months ago. I thought it was the most hieroglyphic-esque app there was, and I didn’t think I’d ever understand it.
But then it clicked. And now I love it! If you’re a Snapchatter, my username is “thepioneerwoman.”
This recipe on Snapchat is essentially the same, with the same ingredients, prep, and steps. But there are some video clips and random life moments, like when Todd walked through the kitchen and yelled “AAADDDDRIAAANNNNNNNNN!” because he’s on a serious Rocky kick lately.
Is that normal? For eleven year olds in the new millennium to watch, devour, and love Rocky movies? Please advise.
And in the meantime, please enjoy this yummy comfort food recipe!
First, make the seasoning for the pork chops: Flour, lemon pepper, seasoned salt, cumin, cayenne, salt, pepper, and love.
Stir it together…
And dredge thin, bone-in breakfast chops in the mixture, shaking off the excess.
Heat vegetable (or olive!) oil in a large skillet over medium heat and add 3 of the pork chops.
Move the pork chops around the skillet a bit and let them cook until they’re sizzling around the edges and golden on the first side.
After a couple of minutes, use tongs or a fork to turn them over. Look how gawgeously gawgeous they are!
Gawgeous.
Finish cooking them on the second side, about 1 1/2 minutes or so, then remove them to a plate.
Finish frying the rest, then set them on the plate and keep the chops warm! You can cover them with foil, or you can invert a second plate on top. Or you can do the hokey pokey and you can turn yourself about.
Just keep them warm!
That’s what it’s all about.
Turn off the skillet while you get some veggies ready. (Or, if you’re organized, which I am not, you can prep these veggies before you even start this whole adventure.) Slice an onion…
A green and yellow bell pepper…
And a red bell pepper.
Turn the skillet to medium heat and throw in all the veggies.
Cook them for about 8 to 10 minutes, stirring frequently, until they have some nice color and are soft but not mushy.
Sorry to be so bossy today! Sheesh!
Remove the veggies from the pan and add 3 tablespoons butter and 3 tablespoons flour.
Whisk the flour into the butter to make a roux…
Then cook the roux until it’s lovely and deep golden brown.
Add broth and whisk to combine…
Then cook the sauce/gravy, whisking constantly, until it’s nice and thick. Season it with salt and pepper and give it a taste, and if it’s overly thick, just splash in more broth.
For a little added richness and creaminess, splash in a little cream.
Whisk it in, take a whiff, and dream about a time, five to six minutes from now, when you’re going to get to lap up this lusciousness.
Give it a final taste and make sure it’s poifect!
Now—you guessed it—add the peppers back to the skillet.
And stir it all together.
Pork chops + Potatoes + Plate = Progress!
Spoon the sauce over the top.
Ahhhh…
Yes!
It isn’t overly fancy. It isn’t frou frou. It isn’t innovative or cutting edge or brilliant.
But to paraphrase Cookie from City Slickers: It’s brown, it’s hot, and there’s plenty of it.
Here’s the handy dandy printable!
