Dinner Oct 20, 2023
Note: Playing catch-up on a couple of months of meals, so this is the best I can remember.
See here on how to dry green beans for leather britches.
Note to self: Stop trying to use kale for greens, it's just not right!
Ingredients:
1lb Green Beans
1lb Greens (Collard, Mustard, Turnip, or any combo)
1 large Yellow Onion
1lb Salt Pork or Bacon
2qts No Sodium Added Chicken Stock
4 Pork Chops
2 Eggs
1 cup All Purpose Flour
Vegetable Oil
Milk
To Taste:
Salt Black Pepper
Red Wine Vinegar
Lemon Juice
Mustard Powder
Garlic Powder
Onion Powder
Leather Britches Directions:
Cut the salt pork into slices, reserve a third of the slices for the greens, cut the remaining two-thirds into cubes to be used in the leather britches.
In a heavy bottomed pot, cook the cubed salt pork until it has rendered out some fat.
Add the dried green beans and a quart of stock to the pot and cook by simmering for about 3 hours or till the beans just start to breakdown. Add more water as needed to keep from boiling down completely.
Season the with and pepper and lemon juice.
Greens Directions:
Wash the greens.
Cut out any tough stems from the greens, then cut leaves into bite sized pieces.
Chop the onion.
In a large pot, cook the salt pork slices until it has rendered out some fat. Then add the onion and cook until softened.
Add a quart of stock and the collards to the pot and cook at a simmer for about an hour.
Season with red wine vinegar and black pepper.
Chicken Fried Pork Chops Directions:
In a deep cast iron skillet, add enough vegetable oil to come halfway up the side of your pork chops. Heat oil until it reaches 350°F (175°C).
In a small bowl, add flour, about a tablespoon of salt and black pepper each, and about a teaspoon of mustard powder, onion powder, and garlic powder each. Mix to combine.
In a separate small bowl, beat 2 eggs.
One at a time, place a pork chop on a cutting board, cover with a sheet of plastic wrap, and beat/roll with a rolling pin to flatten.
Dredge each pork chop in the flour mix, dip into eggs, and then in the flour again to coat.
One at a time, gently lower a chop into the hot oil by using a pair of tongs. Cook in batches if needed.
Fry for about 4 minutes on each side, or until it has an internal temperature of 140°F (60°C). Place on a sheet pan with a wire cooling rack or a paper towel lined plate to cool.
Once all chops have been fried, discard enough oil so that you're down to enough to just cover the bottom of the skillet. Add the remains of the flour mixture to the pan to create a roux. Slowly whisk in milk to your desired gravy thickness.
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