I recently had the great pleasure of hosting an out-of-town guest. My guest was an old friend that I met in second grade. Thirty five years had passed since we had seen each other. I was very excited to see and old friend from the neighborhood. We reminisced about the good old days including sledding at Piper’s Park. We did not mind the cold and remembered covering our socks with bread bags before putting our boots on. Oh my, how things change. We do mind the cold and since he was headed back to Michigan, I was even more thankful for living here in East Tennessee.
I asked him what his favorite meal was and he merely replied “pork.” This was of course the perfect answer for me. Growing up I loved my Mother’s breaded pork chops. I truly enjoy cooking and especially when I get to cook for others. Breading the pork chops with crushed saltines is quick and easy and leaves the chop tender and moist. I paired this with sour cream and chive mashed potatoes and corn. Pork chops are one of my old comfort foods and given our Arctic blast, a much needed comfort.
Breaded pork chops
Four pork chops
Butter or margarine
3/4 sleeve crushed saltines ( May need more depending on size of chops)
Whip eggs in bowl. Adding milk is optional
Place some of the crushed saltines in a dish or paper plate (easy clean up with paper plate)
Melt butter in skillet over medium heat
Dip chop in egg wash and push into crushed saltines turning over to coat both sides
Place in skillet. Cook until golden brown and turn over and cook until done. You will have to add more butter as needed.
Sour cream and chive mashed potatoes
Boil potatoes as you would for mashed potatoes. Drain most of the water and mash then add butter, sour cream and chives. Salt and pepper to taste.
(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tennessee. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)