Pork chops and turnips.
Open a bottle of wine, pour a glass. 19 Crimes, Cabernet is a good choice.
Peel and cube turnips, about 3/4" works.
Pork chops, sprinkle a little Slap Ya Momma on them and let sit while prepping turnips.
Put some oil in your big-ass skillet (cast iron of course, anything else is an abomination
) Grapeseed oil stands up to heat pretty well.
Sear the chops fairly well, you want a fond in the pan.
Set them aside and clarify some onions and maybe a smidgee bit of garlic.
A good time to pour another glass of wine.
When they are done, deglaze the pan with a little liquid...water, broth or whatever trips your culinary trigger. A flat ended spatula is the tool of choice. This gives you the dark juice/gravy.
Put the turnips in and add enough liquid to have the bottom layer of turnips not quite covered. fling the chops on top and cover.
Simmer over a fairly low flame 'til the turnips are tender, as checked with a fork.
Check to make sure they aren't scorching and stir all of them through the liquid for even cooking. I usually pull the chops out for this then throw them back on top of the turnips.
Another glass of wine, somewhere in this process^^^^
Serve turnips over rice.
Cabbage...
I hate cabbage that is cooked to mush...crunchy is good.
Cook a little bacon in your other skillet (while prepping turnips, maybe before). Crumble and set aside.
Leave some grease in the pan.
Cut cabbage into wedges, kinda sear and flip over with tongs so both sides get cooked. A little salt when they first start cooking. It really doesn't take too long. 3-4 minutes maybe.
Serve with bacon crumbles on top.
Good, Southern Po-folks food.
Open a bottle of wine, pour a glass. 19 Crimes, Cabernet is a good choice.
Peel and cube turnips, about 3/4" works.
Pork chops, sprinkle a little Slap Ya Momma on them and let sit while prepping turnips.
Put some oil in your big-ass skillet (cast iron of course, anything else is an abomination
) Grapeseed oil stands up to heat pretty well.Sear the chops fairly well, you want a fond in the pan.
Set them aside and clarify some onions and maybe a smidgee bit of garlic.
A good time to pour another glass of wine.
When they are done, deglaze the pan with a little liquid...water, broth or whatever trips your culinary trigger. A flat ended spatula is the tool of choice. This gives you the dark juice/gravy.
Put the turnips in and add enough liquid to have the bottom layer of turnips not quite covered. fling the chops on top and cover.
Simmer over a fairly low flame 'til the turnips are tender, as checked with a fork.
Check to make sure they aren't scorching and stir all of them through the liquid for even cooking. I usually pull the chops out for this then throw them back on top of the turnips.
Another glass of wine, somewhere in this process^^^^
Serve turnips over rice.
Cabbage...
I hate cabbage that is cooked to mush...crunchy is good.
Cook a little bacon in your other skillet (while prepping turnips, maybe before). Crumble and set aside.
Leave some grease in the pan.
Cut cabbage into wedges, kinda sear and flip over with tongs so both sides get cooked. A little salt when they first start cooking. It really doesn't take too long. 3-4 minutes maybe.
Serve with bacon crumbles on top.
Good, Southern Po-folks food.
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