The other day Bev said she’d like to have some plain old fashion pan fried thin pork chops – sounded like a plan to me. The last time I bought a pork loin on sale I cut it into a roast, some thick chops and some thin chops, so I was ready for this request. I’d planned to brine them but didn’t get them from the freezer soon enough. I just seasoned them with some Emeril’s Essense then dredged them lightly in some flour and fried them in a little oil in the cast iron skillet. I suggested a little pan gravy, but Bev had gained a couple of pounds in Florida and wouldn’t hear of it or the mashed potatoes to put it on.
Baked Acorn Squash With Spinach from Pam over at Pam’s Midwest Kitchen Korner and decided it would be the perfect seasonal side dish. Bev made it and went by the recipe except added some Essence to kick it up a bit. We added a salad and it was a delicious meal although I couldn’t finish the entire squash half.
Have a great day and thanks for stopping by.