Driving along I am noticing fields of bright, orange pumpkins. The air feels chilly. My closet is beginning to push summer's light and airy fabrics to the back and sweaters to the front.
Yes, I am turning my thoughts once again to comfort foods. Sometimes, my mind wanders back into history and I find myself imaging a pioneer woman bent over a large fireplace tending black iron skillets of fried pork chops and a bubbling cauldron of butter beans.
Unhuh...time to recreate.
FRIED PORK CHOPS AND BUTTER BEANS
1/2 c. flour
1/4 c. cornmeal
1/4 c. bread crumbs
1 Tbsp Italian Seasoning
1 tsp. garlic powder
1 tsp. paprika
1/4 cayenne pepper
Mix together in a flat dish for dredging, like a pie plate.
4-6 Large Pork Chops or Pork Steak
Dredge chops in flour mixture and coat well. Heat 1/4 c. oil in a saute pan. Fry chops 3 1/2 minutes per side until all are golden and crispy.
BUTTER BEANS
1/2 stick butter
2 cans of Butter Beans, drained
1/2-1 cup of small cubed, Ham
1 medium onion, diced
1 tsp parsley
1/4 tsp. salt
pepper to taste.
Three minutes before chops are finished. Drain beans. Melt butter in a saute pan. Add ham and onions. Saute just to soften onions. Add beans and stir to mix. Sprinkle parsley, salt and pepper and stir.
Serve alongside fried Pork Chops.
In the mood for a truly pioneer experience?
Add some warmed, chunky applesauce with cinnamon. Pumpkin pie for dessert with a sweetened dollop of whip cream.
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