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Saturday, September 17, 2011

“Old-Fashioned Home Cooking, Pt. VI: Pan-fried Pork Chops with Pan Gravy—Greasy but Delicious, the way a Pork Chop should be!”

The Grateful Dead’s twentieth album “Terrapin Station,” was released in September 1977 and was an ambitious change of pace all the way around and it worked.  It became Gold a decade later as did tomorrow’s offering, 1978’s “Shakedown Street.”  Definitely a good one, this is a great CD in our opinion so by all means, buy this it!  Please take the handy link to Amazon.com, the world’s largest online retailer and buy it now! You won’t be disappointed!  Thank you, the Elemental News of the Day.



                                                                                
Here's the countdown to December 21, 2012: from today, we have 461 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!





                                                                                      

                                                   STINKBUG 2011


                                                                               



Chef Olaf Bologolo

END Commentary 09-18-2011

Copyright © 2011 by MHB Productions

Word Count: 1,165.



CULINARY POLITICS



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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Sunday, September 18, 2011 by Chef Olaf Bologolo

OLD-FASHIONED HOME COOKING, PT. VI

 Old-Fashioned Home Cooking, Pt. VI: Pan-fried Pork Chops with Pan Gravy—Greasy but Delicious, the way a Pork Chop should be!


Bakersfield, CA, 09-18-2011 Su:  We are doing pork chops again today, I think we did them several days ago or possibly longer and the one we’re doing today is a pan-fried pork chop complete with a gravy made from the drippings in the skillet, tasty, greasy, and good! That is the way a pork chop is best consumed: when the fat along the side of the chop is crisp, juicy, and delightful and believe me, there is nothing wrong with a little fat in one’s diet.  People run around sniveling about the inclusion of too much fat in their diet when it’s an important addition as noted by nutritionists.  Fat, after all, helps to lubricate the body’s working parts, something many people tend to overlook if they can in order to support their suppositions and theories.  The idea is that one doesn’t want to eat nothing but fat as that can indeed be unhealthy but a certain amount is beneficial to one’s health.  Pork chops, lamb, and other foods are rich in fat and this is why it’s good to vary one’s diet.

The recipe we are making today is another family classic and one that I later explored with my second wife who had a fascination for sautéing foods and frying chops and the.  She made some wonderful pork chops and this recipe is sort of a combination of hers’ and my family’s, one that you will find to be very good and a keeper.  The idea is to never fry at high heat but much like making pan-fried chicken, keep the heat low and take your time.  It’s when you burn the fats that they begin to make changes in their chemical structures that they can become trans fatty acids which are the ones you definitely want to avoid.  When you go to make the gravy, try to use the drippings as much as possible but if you need to add additional oil to the skillet, so be it, do whatever you need to do so you can make as flavorful a roux as possible.

PAN-FRIED PORK CHOPS


Yield: 4 Servings / Mis-en-place: about 45 minutes:


Qty.
Measure
Item
Other
8
Each
Thin center-cut pork chops (about 2#)

Seasoned flour

.5
Teaspoon
Whole thyme

2
Teaspoons
Hungarian paprika

2
Each
Large AAA eggs, beaten and strained

.75
Cup
Seasoned flour

.5
Cup
Cracker meal

.75
Cup
Vegetable oil

.25
Cup
All-purpose flour

3.25
Cups
Hot whole milk

.75
Teaspoon
Lawrey’s seasoned salt

3/8
Teaspoon
Black pepper

.5
Teaspoon
Minced garlic

1
Tablespoon
Freshly minced parsley
Rinsed



Method:

1.      Mis-en-place: have everything ready.  Place a large skillet or two atop medium flame and spray with PAM or some such other food release spray.  In the meantime, dredge the pork chops in the seasoned flour (to which you’ve added the thyme and paprika) and shake off the excess.  Preheat standard oven to 375°F or a convection oven to 325°F.

2.      Beat and strain the eggs into a bowl and dip each chop into the mixture and then place into a combined mixture of the seasoned flour and cracker meal.  Press, turn over, and press again. Repeat process until all have been thus breaded. Transfer to the heated skillet(s) and begin cooking, about 3-4 minutes per side. When they’re done, transfer to a sheet pan lined with wax paper sprayed with PAM and insert inside your preheated oven.

3.      Meanwhile, stir the flour into the residual drippings and form a roux.  Blend well and then whisk in the hot milk, whisking until a pan sauce has been formed.  Add the salt, pepper, and garlic and mix well. If the sauce is a bit too thick, add additional liquid and if too thin, reduce till it’s a medium-consistency.

4.      Serve the pork chops with garlic mashed red potatoes and glazed baby green peas.  Sprinkle parsley flakes overall and serve.

This is the classic, home-made pan-fried pork chops like my mom used to make.  The idea is to make a sauce from the combined drippings/vegetable oil and if not enough is left in the skillet(s); add whatever you need to be able to form the roux. This is a sort of white country gravy of sorts albeit made with pork drippings.  Enjoy, you will make this one time and time again! Here’s our standard seasoned flour recipe:

SEASONED FLOUR


1. About 2.5 cups:


Qty.
Measure
Item
Other
2.5
Cups
All-purpose flour

1
Tablespoon
Cayenne pepper

1
Tablespoon
White pepper

1.5
Tablespoon
Hungarian paprika

1.5
Teaspoons
Granulated garlic

1
Tablespoon
Kosher salt

2
Teaspoons
Parsley flakes




Method:

1.      Combine all ingredients together and store in an airtight jar, baggie, or whatever else and either keep at room temperature or in your freezer until needed.

It’s important to have a seasoned flour recipe for breading different foods and this is a good one.  You will use this recipe many times.

As I intimated yesterday, I have had a great time today and as always enjoy my opportunities to write for the Elemental News of the Day. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun!

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

We have made it to the end of my current stint here at the END and I want to thank all of you for having made it so wonderful.  We always have a great time and I am so glad that we’ve made the recipes we have made this week.  Sharing some of my family’s classics has made me feel like I’ve shared a part of my life with you.  We’re a big, online family and I love you all. Tomorrow, Lilah Paulikovich will be here and who knows what she will pull out of her Chef’s hat?   Please leave some comments and/or become a follower and why not spend some money and purchase an album by the Grateful Dead and/or buy a cookbook from Amazon.com.  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!    

PEACE!

Olaf Bologolo

CEC, ACF, Washington State Chefs Association, Retired 


This is a photo of me taken at an ACF Convention back in the early 1960's when I was a representative from our California chapter. Anyhow, I'm a great deal older than this picture now but that's what we're doing, sharing OLD pictures of all of us. I'm still a handsome guy, however!

---30---

END Commentary for Sunday, September 18, 2011 by Chef Olaf Bologolo



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was authored by the one-and-only Chef Olaf Bologolo

Recipes created by Chef Olaf Bologolo on April 05, 1968 in Hanford, CA.

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Tags:

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