![]() ![]() ![]() Mine are from the Liuzza Farm in Tickfaw, Louisiana - a U-Pick farm that is a hop, skip and a jump from me. People drive from Florida and Alabama to Mississippi to snatch up these Creoles when they are harvested and come to market. To earn the name Creole, they must be grown in the river parishes of south Louisiana - like the Vidalia onion, it's all about the soil. Here in the Deep South, we wait in excited anticipation for that first harvest every year. While it once did refer to a single cultivar, today, the name Creole refers more to the area in which it is grown and less to any specific variety. Most Creoles are large, weighing in at somewhere between 12 and 14 ounces a piece and are deep, deep red, meaty and juicy, and loaded with summer flavor. I served these chops with a basic succotash and sliced Creole tomatoes that are about as good as a tomato can be in my little ole opinion. ![]() Pork chops sizzling in a hot cast iron skillet. This is also a perfect recipe for breaking out your larger cast iron skillet. You also don't want an overly thick chop for frying, so stick with a thinner cut that is under 1/2 inch, and save those nice thick cuts for the grill or for stuffing. Boneless chops will work just as well too of course. I prefer bone-in chops because just like chicken, I find the flavor so much better over boneless meat, no matter the cooking method, but especially for frying. These chops are similar to my deep fried version, with a slightly more seasoned dredge and instead of being submerged for deep frying, they are pan fried in a lesser amount of oil. He will gnaw every slap inch of that chop into submission! Don't you just love when somebody chows down on your food like that? A home cooked meal is an expression of love from the person who prepared it for you, and the best compliment is when somebody expresses how much they are enjoying that meal. I have mentioned before how much I enjoy watching my husband eat a pork chop. Pictured here with succotash and fresh sliced Creole tomatoes. Thin cut pork chops, dredged in a well seasoned blend of onion enhanced flour and cornmeal and pan fried in a cast iron skillet. ![]()
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