A Simple Weekday Supper

Maybe it’s that Okie influenced childhood of mine, but anything cooked up in a big cast iron skillet just calls out “homespun goodness”. I don’t care what you make in a cast iron skillet, from fried chicken to Southern Biscuits, it just brings a sense of comfort.

I gotta say, when I first came across this recipe for Peppered Pork Chops I was a bit concern. Two tablespoons of course ground black pepper is a heck of a lot of pepper. And the instructions then went on to say baste the chops in the pan drippings. What drippings? The original recipe didn’t include the butter or the chicken stock, those were my ideas. Yeah, made for some tasty pan drippings. And surprisingly enough, the pepper wasn’t overpowering.

Another “comfort” food for me is stuffing. Kiddo and I are both big, big stuffing fans. While I do utilize those boxed Stove-Top Stuffings, they serve as a base and not the finished dish. You gotta add more celery and onions, some buttery flavor, a liquid with taste and a kiss of seasoning. For Pork, that seasoning is Mesquite, for chicken its Poultry naturally.

Yeah, simple weekday meals with all the comforts of home are the building blocks for memories. Enjoy!

Skillet Peppered Pork Chops
3 Garlic Cloves
3 tablespoons Worcestershire Sauce
4 tablespoons Olive Oil, divided
2 tablespoons Coarse Black Pepper
3 thick boneless Pork Chops
4 tablespoons Butter
1/3 cup Chicken Stock

Peel garlic, mince and place in a glass measuring cup. Add Worcestershire Sauce, 3 tablespoons Olive Oil and the coarse pepper. Whisk to combine.

Place pork chops in a large resealable ziplock bag. Place bag inside a casserole dish to catch any spillage. Pour peppered mixture over the chops. Marinate in the mixture for about 30 minutes.

Heat remaining oil in a heavy skillet over medium-high heat. Remove pork from the marinade, sear on all sides.

Note: If possible, stand the pork chops on their side, propped up against each other so that layer of pork fat renders nicely into the pan.

Reduce heat, scatter butter around the chops, let melt then add chicken stock. Simmer pork while basting in the buttery mixture until chops are no longer pink in the center, about 20 minutes.

Transfer pork chops to a serving platter. Drizzle with pan drippings. Serve with Stove-Top Pork Stuffing and Cut Green Beans

Easy Stove Top Pork Stuffing
2 Celery Ribs
1/4 White Onion
8 tablespoons Butter, divided
1 teaspoon Mesquite Seasoning
1-1/2 cups Chicken Stock
1 box Stove Top Pork Stuffing

Melt 4 tablespoons butter in a sauce pan over low heat just until butter begins to foam.

While the butter melts, chop celery and onion. Set aside until ready to use.

Increase heat to medium. Sauté vegetables in butter until just beginning to soften, about 5 minutes. Season with Mesquite Seasoning.

Add chicken stock to the pan, bring to a rolling boil. Add remaining 4 tablespoons butter. Once the butter had melted, stir to blend.

Empty Stove Top Stuffing into the pot. Lower heat, allow stuffing to absorb the liquid. Remove from heat, fluff with a fork. Transfer to a serving bowl, serve and enjoy.

Cut Green Beans
1 can Cut Green Beans
1 tablespoon Butter
Salt to taste

Rinse and drain green beans. Place in a saucepan with butter. Season with salt. Gently warm over medium heat until ready to serve.

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 If you remain in My word, you will truly be My disciples,
and you will know the truth, says the Lord.