Fried Chops in Zesty Brown Gravy

Hello, Darlings

Because my pallet gets bored with the same old routine flavors of foods, today I spiced up an old favorite recipe with a new seasoning, and it boosted up the taste of our dinner so much that my husband who is not normally a rice and gravy man, nearly ate the whole pot.

The seasoning is Shichimi Togarashi; it is a Japanese chili seasoning but as I discovered today you do not have to use it for chili recipes alone.

Many of you may have a version of a pork chop smothered in gravy recipe. The recipe was round when my grandmother was a girl, so I know that it is more than a century old. However, tonight I am sharing my updated version for people like me who like to zest thing up a bit.  

 

As you can see from the remains of the meal above, my husband ate one chop and a half of another. Considering I intended this meal to last two nights, we can all see which portion of the remaining chops he will be getting tomorrow night. 

Oh well, this is what happens when I tell him that he can fix his own plate.

 

Fried Chops in Zesty Brown Gravy

Ingredients:

Four ½ - ¾ inch thick chops; lightly flatten with a metal or wooden tenderizer

1 cup flour for batter bag

Pork seasoning

1 medium yellow onion, sliced

1 large green pepper, sliced; any color will do well

  

Instructions 1:

1. Pre-heat deep fryer to 375 degrees with timer set to 7 ½ minutes
2. While deep fryer is heating, seasoned chops, and then batter in sealable plastic bag
3. Set aside
4. Prep onion and green pepper. Place in bowl and set aside.

Instructions 2:

• When deep fryer is hot, add chops and cook for the recommended time, then remove and set aside

While chops are still frying make ‘Zesty Brown Gravy’

Ingredients:

 

3-4 tablespoons cooking oil

3 semi-rounded tablespoons flour

1 ½ teaspoon Salt

¼ teaspoon, plus a pinch or two more if desired of Shichimi Togarashi seasoning

¼ teaspoon Pepper

¼ teaspoon garlic powder

¼ teaspoon sweet paprika

3 cups warm water

Instructions 3:

1. Heat cooking oil in skillet over medium low heat.
2. Blend in flour, Shichimi Togarashi, garlic, sweet paprika, salt and pepper; cook until bubbly.
3. Stir in 2/3 of water. Add onions and green pepper. Cook and boil 3 minutes, stirring constantly
4. Add chops and mix well to cover with gravy. Cook for 1 minute
5. Reduce to low heat
6. Add more water as needed, stir occasionally.
7. Cover skillet and simmer for 10 minutes or until desire thickness is reached.

Serve over rice and Enjoy!!!

Widescreen Online Review

Until next time,

       Chow, Darlings

 

Download the PDF here.

 

 

My Surprise Evening with Patti La Belle on Stage

Hello, Darlings

Because my seventy-second birthday is coming up, I went to the theater last night to see Patti La Belle for the first time in concert. It turned out to be one of the most remarkable and will remain one the most memorable night’s of my life. Patti rocked the theater and my ear drums as well with the clarity and volume of her famous voice. She told us she was 78 years young and that she has been performing for sixty years.  She sung many of her signature hits, including my favorite, “Lady Marmalade” and some gospel.

 

The night was also special because someone gifted me a box ticket for no other reason than kindness. I was overwhelmed and happy. 

If that surprise gift was not enough, after the concert, I met Eric Seats who is Patti La Belle’s drummer. He stated that he has been with Patti for eighteen years. Of course when he approached me, I did not recognize him. Moreover, he paid for my taxi ride home, because after using my cell phone to take pictures of Patti on stage, I ran its batteries down and missed the taxi I had called. “A true lady in distress”. 

 

 

Granted the picture and film of Patti performing is not as sharp as I wanted, but was better than all the rest.  However, the picture of me with drummer Eric Seats is perfect.

 

 

“How is that for a couple of surprise birthday gifts for a great-grand mom?”

Until next time,