Baked Pork Chops with Bacon Gravy and Lemon Basil Vegetables

Who loves comfort food? Me! When I think of comfort food, I think of fried chicken, chicken pot pie, pot roast, chocolate chip cookies, and macaroni and cheese.

I have fond memories when I eat certain foods. Holidays and special times with special people always come to mind. My mom always made the most grandiose meals when family came over and everyone always left with full bellies. She worked so hard to make sure everything was perfect. There wouldn’t be an inch of open table space and I loved it. There was always so much to choose from including delicious entrees, sides, appetizers, bread and desserts. She excelled at casseroles and I think casseroles are in my top ten of comfort foods because of it. I always liked her creamy rice and chicken concoctions and looked forward to what she would create.

I don’t suppose I’m too different from her because I love to be creative in the kitchen as well. Not everything I make is a success but I feel like my successes are greater than my number of kitchen failures. Last week, I blew the door open on the microwave. That’s a whole different blog post though. For now, I’ll leave you with some good recipes that will hopefully give you warm fuzzies that you can put in your recipe box under “comfort food”.

com·fort food

ˈkəmfərt fo͞od/

noun

1 food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking.

Baked Pork Chops with Bacon Gravy

Ingredients:

For Pork chops:

1 cup all purpose flour

1 teaspoon chili powder

1 teaspoon ground mustard

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

2 teaspoons salt

1 cup crushed butter crackers (I used Ritz brand)

3.5-4 pounds boneless pork chops

1 1/2 cups milk

2 eggs

For bacon gravy:

12 ounces bacon cut into 1 inch pieces

3 tablespoons bacon grease reserved

1/3 cup all purpose flour

4-5 cups milk

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions:

For pork chops:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a gallon size ziplock bag or large bowl, mix first 8 ingredients for pork chops (flour, seasonings, crackers).

3. In a medium bowl, combine 1 1/2 cups milk and two eggs. Whisk until combined.

4. Rinse and pat pork chops dry with paper towels.

5. Line a baking sheet with foil spray with non-stick spray.

6. Dip pork chops in egg mixture and then flour mixture and set on prepared baking sheet. Let Pork chops rest for 10 minutes.

7. Bake for 40-50 minutes. Check temperature with a meat thermometer to make sure the pork chops have reached 145 degrees Fahrenheit.

For bacon gravy:

1. Heat a large frying pan on medium high heat on the stovetop.

2. Add bacon and fry until crisp. Drain all grease except 3 tablespoons.

3. Reduce heat to medium. Add flour and cook for 3 minutes.

4. Add milk slowly and wait for gravy to thicken while stirring. Add salt and pepper.

5. Keep warm on low and stir regularly until ready to serve.

Lemon Basil Vegetables

Ingredients:

6 medium rainbow carrots

1/2 cup red onions cut into 1 inch pieces

1 cup fresh green beans

1/8 cup olive oil

2 tablespoons lemon juice

1 teaspoon dried basil

1 teaspoon salt

1/4 teaspoon ground black pepper

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Peel and cut vegetables as necessary. I cut my carrots and green beans into 1 1/2 inch pieces.

3. In a large bowl, combine ingredients and toss to evenly coat.

4. Spread vegetables on a baking pan lined with foil.

5. Bake for 40-50 minutes or until vegetables are tender.

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