Monday: Fried Pork Chop Recipe

Prepare the Pork Chops

Season the pork chops with salt, black pepper, garlic powder, and onion powder. Allow to marinate for at least 30 minutes.

Coat the Chops

In a bowl, mix flour with a pinch of salt. In another bowl, whisk the eggs and milk together. Dip each pork chop first in the flour, then in the egg mixture, and then back into the flour.

Fry the Chops

Heat oil in a large skillet over medium-high heat. Fry the pork chops for about 5-7 minutes on each side or until golden brown and cooked through.

Cook the Rice

In a saucepan, bring 4 cups of water to a boil. Add the white rice and a pinch of salt. Reduce heat, cover, and simmer for about 18-20 minutes until rice is tender.

Make the Gravy

In a separate saucepan, melt butter over medium heat. Stir in flour and cook until golden. Gradually add beef broth while whisking. Simmer until thickened, season with salt and pepper.

Prepare the Yams

Peel and slice the yams into rounds. Place them in a baking dish.

Make the Candied Mixture

In a saucepan, melt butter and stir in brown sugar, cinnamon, nutmeg, and vanilla extract. Pour this mixture over the yams.

Bake the Yams

Cover the dish with foil and bake at 350°F (175°C) for about 45 minutes, removing the foil for the last 15 minutes.

Prepare the Cabbage

Slice the cabbage into thin strips.

Cook the Cabbage

In a skillet, heat olive oil over medium heat. Add cabbage, salt, and pepper. Sauté for about 10-15 minutes until wilted. Stir in vinegar before serving.