I am the first to say that change is a good thing. It gets you out of a rut so life can be more exciting. Let me tell you that I have definitely been looking at life through a huge whirlwind! In the last ten days I have been hit with a tremendous amount of change and life as I once knew it has changed. I am now teaching forty-five minutes classes instead of ninety minute blocks. My students will have my class for an entire year opposed to a semester. Usually my enrollment is fifty-six students per semester. I now have one hundred twenty-eight bodies in my classes. I’m teaching four classes and not two classes. And I am doing all of this before noon! I am racking my brain to come up with ways to have great labs in my classes. I have not determined what I can do. No where in my college career or in my many years of teaching have I been taught how to conduct a food’s lab in forty-five minutes. I am determined to do it though. I cannot disappoint all of these teens that are so eager to learn how to prepare good food. Stay tuned for the weekly saga. I am sure that it will be interesting. In the meantime here are some great pan-fried pork loin chops that are quick, tender and just down right good.
Before school started I like every other teacher was marking off all the things on my summer to do list. My list gets shorter every summer. This summer I only put two items on the list. Why make this huge long list and then make yourself feel guilty when you don’t do them? I think that’s pretty smart. I organized my kitchen pantry and cleaned out my closet. All things on my list were accomplished and I feel good. I will tell you that my closet was cleaned out the Sunday afternoon before I went to school on Monday. I did wait to the last-minute, but I was determined to get it done. When I work meals have to be planned so that the week will run smoothly. I found this 5 pound pork loin at Sam’s for $10 and snapped it up. Part of it I used as a roast and put it in the crock pot for what I had hoped would be some great barbecue, but it was too dry. So I will not blog about it. I cut the rest of the pork loin into chops and froze them to use later. Here is what I did with six of them. They were fantastic! You will love them. Just be careful not to overcook and make them tough as leather.
Pan-Fried Pork Loin Chops
- 6 Pork Loin Chops about 1 inch thick
- buttermilk to cover chops
- 1/4 cup flour
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter ( the butter makes them brown beautifully)
- 2 tablespoons oil or Crisco
- Put chops in a zip lock bag and cover with buttermilk. You can marinate for 4 hours or over night.
- Take chops out of the marinade and dry.
- Mix flour , paprika, salt, and pepper.
- Place chops in bag with flour and seasonings. Cover chops.
- Heat skillet to a medium high heat.
- Add butter and oil or Crisco. Butter and oil should be hot but not smoking.
- Add chops and cook for about 5 minutes on one side. Check before 5 minutes. Do not let them get too brown.
- Turn and cook until the internal temperature is about 160 degrees.
- Enjoy with your favorites such as corn, tomatoes, okra, or whatever makes you happy!