I've got some time on my hands today, let me cook some dinner for the family. This week, we've had burgers, pasta, and sushi. Haven't had any chicken in a bit, let me see what I can throw together.
We buy big packs of chicken thighs from Costco and keep them in the freezer. They come in perforated pouches, you can just tear one off, thaw it out, and leave the rest frozen for next time.
I've thawed out my pouch, and now I'm ready to go...
INGREDIENTS
3 - Chicken thighs (we like to leave the skin on )1 tsp - salt1 tsp - pepper1 tsp - herb pepper1/2 tsp - marjoram1/2 tsp - mustard powderflour
Heat up some oil in a skillet. I'm using some lard plus some leftover bacon fat from breakfast. Heat it on high for about 4 minutes until very hot.
Sprinkle salt, pepper, herb pepper, marjoran, and mustard powder on each side of chicken. Sprinkle just a light dusting of flour on each side, too.
Turn heat down just a tiny bit. If you have a spatter guard, have it handy.Cook chicken on almost high heat, 3 minute per side.
Turn heat down to medium-low and cook for another 8 minutes per side.
We're serving ours with some hand-mashed potatoes and roasted asparagus.
It's very delicious but my wife is saying "next time, roast it, moron," because even with the spatter guard, there is a bit of cleanup to do.
Stop by the Musick Channel Garage Sale to pick up some treasures from our stash of over thirty years of collecting, like these great Liberty Falls collectibles which would look great under your Christmas tree.
Darryl MusickCopyright 2018 - All Rights Reserved
I cook a lot of Sunday dinners on the barbecue but not all of them. Today, I'll stay in the kitchen to make this entree.
When making pork chops, I prefer to cook them on the stove where I can capture the juices in the pan instead of letting them drop onto the coals of the barbecue. This means I can avoid the bane of pork chops, dry meat.
Like beef, look for good marbling. Pork fat is the key to a tasty, juicy pork chop. I also have a secret ingredient that you'll need to gather when making breakfast...bacon fat.
INGREDIENTS3 boneless pork chops, 1 inch thick2 tablespoons Worcester sauce2 green onions1/4 white onion1 teaspoon kosher salt1 teaspoon black pepper2 teaspoons red wine vinegar1 tablespoon olive oil1 teaspoon minced garlic1/4 cup bacon fat
I like to start several hours before cooking time. As I said, I have a secret ingredient that delivers great taste and juiciness to our chops. At breakfast, I'll make some bacon and reserved the leftover fat in a small, Pyrex bowl. This I'll set aside for later.
Take one green onion and chop up in a small food processor or dice very finely with a knife. Put the chops in a sealable plastic bowl. Cover them evenly with the Worcester sauce and green onion. Seal the bowl and put in refrigerator.
When it's time to cook, sprinkle the chops with kosher salt and pepper on both side. Put the white onion and the other green onion in the food processor.
Chop up as fine as you can get them.
Preheat a steel pan (no non-stick) with the olive oil on high. Get it very hot.
Heat up your bacon fat so that it returns to a liquid state.
Put the chops on the oil, they should sizzle very vigorously. Cover with a lid and cook three minutes. Turn them over and cook another three minutes, covered. This will brown the chops.
Turn the chops over, lower the heat to medium-low. Cook 8 minutes on each side.
When done, put on a platter and cover loosely with foil.
Turn the heat back up to high on the pan. Splash some red wine vinegar over the cooked on drippings and scrape the stuck on bits with a spatula. Once you've got everything scraped up, put in the onions and bacon fat.
Stir the onions in vigorously. Let the mixture boil for five minutes on high, lower the flame to low, and stir in the garlic. Let simmer for 5 to 10 minutes.
Plate the chops and pour a few spoonfuls of your deglazed sauce over them and serve.
Leftover rating: 4
DarrylCopyrght 2015 - Darryl MusickAll Rights Reserved
