Tuesday, August 25, 2009

Pork chops and rice

Slow day today on the news front. Our President is on vacation and he left the lunatics running the asylum. It was a busy day at work and I'm happy to be home. Every police officer judges a good day when he returns home safe at the end of shift.

So, my thoughts turn to supper and rifles. Two subjects near and dear to my heart.

Tonight, it's pork chops and rice with blackeyed peas and cornbread.

Milady seasons the pork chops, rolls them in flour and bakes them in margarine (oven-fried?). Then she takes them from the oven, sprinkles onions and bell pepper in the baking dish, adds rice and chicken broth and puts the chops back on top. She bakes the whole thing until the rice is tender and the liquid is absorbed.

The blackeyed peas are cooked with tasso, a cajun salt pork.

Cornbread is just cornbread.

Add a glass of iced tea and you've got one of the finest Deep South suppers imaginable.

I'll think about rifles later, but quarter-bores are on my mind.


Mike said...

Paw Paw, congratulations on your re- quals with the Airweight, good to go. Nothin' like a good wheel -gun..

If you would, kindly ask Milady how long she does the oven - thing with the seasoned- margarine chops...?

I'm thinking 375 or so for 15 or 20 min?

Mouth waterin...

Pawpaw said...


Put margarine in the pan, enough to grease everything down. Then she seasons the pork chops and covers them in flour. 350 for 30 minutes. Take the chops out, add onion and bell pepper, two cups of rice, and put the chops atop the rice. Add about two cups of liquid (chicken stock and water) and back into that 350 oven until the rice is tender and the liquid absorbed.