What Goes with Blueberry Pie?

Welcome to the 5th Sunday of Easter and National Blueberry Pie Day. Some people are awesome bakers. While my family enjoys my pies and cakes and other goodies, I prefer to begin with boxed mixes and commertial pie doughs. My sister, Linda, is the true baker in this family. I’d much rather strut my stuff with the main course.

Which brings me to today’s topic – what goes with Blueberry Pie? To me, Blueberry Pie just screams Nostalgic America. And what comes to mind when we think Nostalgic America? For me that would be foods prepared in a Cast Iron Skillet. Fried Chicken and Pork Chops – comfort foods of bygone days. It’s a good thing my guys love old fashion comfort foods. That’s where my culinary skills truly shine.

Quick Pan-Fried Pork Chops with Pan Gravy
Pan-Fried Pork Chops
Seasoned Salt to taste
Black Pepper to taste
6 to 8 thin Boneless Pork Chops
3/4 cup Flour
Cayenne Pepper to taste
1/4 cup Vegetable Oil
1 tablespoon Butter

Salt and pepper both sides of the pork chops, set aside.

Combine the flour with cayenne pepper, salt and black pepper to taste. Whisk to blend. Dredge each side of the pork chops in the seasoned flour. Transfer to a cooking rack and let rest for a few minutes for the flour to bind better.

Heat the oil in a skillet over medium to medium-high heat. Swirl pan to coat; add in the butter. When the butter is melted and the pan is hot, cook the pork chops in batches for about 2 or 3 minutes on the first side. Flip; continue to cook until golden brow on the other side; about 2 minutes. Transfer to a platter, keep warm while repeating with remaining chops.

Hold pork chops in a warm oven while the pan gravy is made.

Pan Gravy
2 tablespoons Pan Drippings
2 tablespoons Butter
4 tablespoons Flour
1 cup Chicken Stock
1 cup Milk
Salt to taste
Black Pepper to taste

Drain all but 2 tablespoons of grease from the skillet, retaining as much browned bits as possible at the bottom of the skillet. Milk butter into the pan drippings. Sprinkle with flour. Cook flour into the oils to create a roux, continue to cook over low heat for 5 minutes, stirring constantly.

Slowly whisk in the chicken stock, blend fully. Add milk, blend fully. Remove from heat, season to taste with salt and pepper. If the gravy is too thick, thin to desired consistency with more milk.

Drizzle gravy over pork chops just before serving. Serve remaining gravy on the side to use as desired.

These Pork Chops are simple, quick and delicious. Serve with Smashed Potatoes and buttery corn for a nice, down home-supper.

Red Rosemary Smashed Potatoes
1-1/2 lbs small Red Potatoes
2 teaspoons Salt
Olive Oil as needed
1 tablespoon fresh Rosemary
1 tablespoon fresh Chives
1 teaspoon Garlic Powder
Salt to taste
Black Pepper to taste

Scrub potatoes, place in a large pot and add enough cold water to cover the potatoes. Add 2 teaspoons of salt to the water. Bring the pot to a boil. Continue boiling, uncovered, until the potatoes are fork-tender, about 12 to 15 minutes. Remove pot from heat; drain off water.

While the potatoes are boiling, heat the oven to 400-degrees. Drizzle a rimmed baking sheet with about a tablespoon of olive oil. Tilt or brush the pan to coat the surface lightly with oil. Set aside.

Strip Rosemary needles from the sprigs. Mince the needles. Snip chives; set aside.

While the potatoes are still hot; carefully place them on the oiled baking sheet. Give each potato a good smash with a potato masher to open and flatten slightly.

Drizzle each potato with a kiss of olive oil; then sprinkle salt, pepper, garlic powder and a scattering of fresh rosemary. Place potatoes into the heated oven on an upper rack. Bake for about 10 minutes. Switch oven to broil; crisp skins of the potatoes, about 2 or 3 minutes longer.

Remove potatoes from the oven; plate, garnish with a sprinkling of chives and serve.

Don’t forget the buttery corn to round out this delicious supper!

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All the ends of the earth
shall remember and turn to the Lord;
all the families of the nations
shall bow down before Him.