We had such a good supper! As you will realize, we really like fried foods. Tonight I fixed pork chops with a spicy flour batter fried in bacon grease [the rather large amount of bacon grease that is always in a ceramic container in my kitchen will be the object of a different post],
garlic & onion & butter & sour cream mashed potatoes,
flour & milk gravy from the sucs or fond and deglazed with milk and a small amount of the bacon grease, and
English peas with butter & onions.
I used hubby’s “secret herbs & spices” (pictures below) in flour for the batter. [He mixes most of the spices that we have in the kitchen together in a plastic bowl with a lid and puts some in a shaker bottle. This started for use on his delicious ribeye steaks, but now we use them for many dishes.]
Hubby is very helpful and peals and cuts up the russet potatoes and chops an onion. Any extra onion I keep in a zip lock bag in the freezer and add to it or use it, as needed.
I saute’ enough onions in enough butter in the sauce pan to be used for the English peas for both the peas and the potatoes. When the potatoes are boiled and done and drained in a separate pan, I add some of the onions and butter to them and leave some of the onions and butter in the English pea sauce pan and add the English peas and heat. I keep minced garlic in the frig and also add a little of that to the potatoes, as well as sour cream or milk.
I like to put a little cold bacon grease in a cold stainless steel skillet and get it very hot but not smoking before putting in the meat. This technique helps to keep the meat from sticking. The same thing can be accomplished by putting cold oil in a hot skillet and adding the meat immediately if the skillet is hot enough that the oil gets very hot immediately. When frying a piece of any meat that’s relatively flat and thin, I turn it when red blood begins to come out the top. That traps the juices inside.
When the meat is brown on both sides and done, I put it on paper towels to drain. With the skillet and grease not very hot, I mix flour left from the breading process into the grease in the skillet and mix with a whisk [essential to me] until it is smooth. An estimate of the ratio is 1 Tbsp flour for each 1 Tbsp of grease to 1 cup of liquid, but I add more of any one of them, as needed. The flour and grease are easier to manage if initially they are not very hot and not thin but not at all thick. The thickening comes after it cooks in the milk. I gradually add milk while whisking and continue whisking until smooth. Then I whisk occasionally as the gravy begins to gently boil and thicken over medium low heat. If it gets too thick, more milk or hot water can be added and whisked. When taken off the heat, the gravy will thicken some more, so don’t make the consistency too thick before taking it off the heat and declaring it “finished”.