Pork Chops and Potatoes with Brussels Sprouts and Water Chestnuts

I bought something new this summer that I normally don’t buy, because of budget restraints I don’t buy high end spices.  Some of the blogs have been talking about smoked paprika and how its unique flavor sets off a salad dressing or meat.  So I used it on fried pork chops and it turned out great.  There is really no recipe for the pork chops, I just fried them in a non stick skillet on medium heat and seasoned them to taste using also the smoked paprika.

One of the sides I like to make with pork chops is boiled potatoes.  Only these potatoes, after they are cooked, are added to the skillet that I fried the chops in.  I put the potatoes on to boil just before I fry the chops.  While I am frying the chops the potatoes cook.  It doesn’t take long to fry pork chops.  You don’t want to over fry them or they will be tough.  As soon as the chops are done lift them to a plate and the potatoes should be done.  I usually cut the potatoes up in medium pieces so they only take about 15 to 20 minutes to cook.  When the potatoes are fork tender, lift the potatoes out of the water with a slotted spoon.  Then put them in the hot skillet that you just fried the chops in.  Stir them around and let them pick up all the essence that was left in the pan by the meat.  Sprinkle a little parsley on them and give them an extra shot of smoked paprika.  This only takes a couple of minutes and they are ready to serve with the pork chops.

Brussels Sprouts are now showing up in the grocery during their peak season.  This is the best time of the year to buy them in the produce department or green grocer.  They are easy to clean.  Just cut the bottoms off and remove any yellow leaves and rinse in cold water.  I try to pick them with solid little heads.  Most of the time they are already prepackaged, but I still push down on them in the pack to see if they are solid.  Here is an excellent way to fix them so that even picky eaters might try them.

Brussels Sprouts and Water Chestnuts

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

  • 2 cups cleaned brussels sprouts
  • 1 cup frozen sliced carrots
  • 1 small can (5.5 oz) water chestnuts
  • 1/2 cup sliced onion
  • salt to taste
  • 2 slices of bacon chopped
  • 2 teaspoons wine vinegar or apple vinegar
  • 3/4 teaspoon sugar
  • 1/2 teaspoon basil

Directions:

Place brussels sprouts, carrots and water chestnuts and salt in medium sauce pan with tight-fitting lid.  Add just enough water to go half way up the vegetables to steam them.  Bring to a boil and turn down to simmer then cover with the lid.  Let cook for 20 minutes.  Fry chopped bacon in a skillet with onions until bacon is cooked and onions wilted.  When vegetables are steamed add 1/2 cup of liquid from the vegetables to the skillet. Then drain the rest of the liquid from vegetables.  Mix sugar, vinegar and basil to the skillet with bacon onion mixture and bring to boil.  Pour over vegetables and serve.

I like to keep fresh parsley and cilantro on hand when I find it inexpensive in small bunches.  It keeps for couple of weeks in a glass jar before it turns yellow stored in the refrigerator. By that time I freeze the rest to use in soup. I keep most of my salad vegetables in jars to store in the refrigerator. The large pickle jars are great for this.  I wash the large glass pickle jars with lids when they are empty and save them to store salad vegetables in.  Parsley and cilantro also freezes well in a small baggie.  When I freeze it I cut the long stems off.  To use I just open the baggie and cut some frozen herbs off of the lump with a knife and reseal to return the baggie to the freezer.  Don’t for get to label the bag so you know what herb it is.  I freeze fresh dill also when I find it.  Just double bag the dill because it is strong-smelling.

Sometimes I find a good deal on brussels sprouts in the fall.  To figure that out I look at the weight of the package and price then compare it to the weight and price of a frozen bag of brussels.  To freeze, just blanch (boil), in salted water for 10 minutes.  Drain and quick chill in ice water.  When cold (about 5 minutes), drain and bag up to freeze.  The vegetables will keep several months in the back of the freezer.  You can do the same with cauliflower and broccoli so there is no waste with a large head when you are only cooking for one or two servings. Freeze what is left over and eat later in a few weeks.

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16 Comments Add yours

  1. Chef Emil says:

    What a lovely meal! If you have a bit of balsamic vinegar (a cheap one will do just fine) try adding it to your brussels as you cook them, as the liquid cooks down it adds a beautiful glaze and flavor to the brussels.

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    1. trkingmomoe says:

      I do my shopping next week so I will look for balsamic vinegar. I try to get something each month to go in the pantry like that. Last month is was smoked paparika. I don’t have the same product lines that you cook with in my stores. I do sometimes see other brands. Thanks for reading my post and suggesting the vinegar.

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  2. ChgoJohn says:

    This is a dinner I’d enjoy! There’s something satisfying about pan-fried pork chops, probably because it reminds me of Mom when I was a boy. And I really enjoy potatoes that are par-boiled and then fried or baked. Crunchy on the outside but yet soft on the inside. Yum!

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    1. trkingmomoe says:

      I actually was taught to brown my boilded potatoes like that from a Aunt many years ago. This is the way I like to fix my potatoes when I have pork chops. Thanks for stopping by.

      Like

  3. changeforbetterme says:

    I’m glad you found smoked paprika. I use it a lot. It just adds a special something to almost everything. It is a little more then regular paprika but I find I love the subtle smokiness of it. This meal looks great! Simple and satisfying.

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    1. trkingmomoe says:

      I thought it sounded when I read others were using it. I buy my spices in small bags and watch for them on special. But this one I looked for in the good section. Thanks for stopping by.

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  4. Great looking plate! The food looks really good….

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    1. trkingmomoe says:

      Thanks, that was last Sunday’s dinner. Today we were getting ready for the huricane and just had sandwiches. I am keeping an eye on the weather station and going to do some baking while I am up.

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      1. I hope it does not do any damage. I will keep you and your family in my prayers!!!

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  5. Sheryl says:

    This recipe looks really good. I like the way you describe how you make pork chops. I also don’t have a recipe for pork chops–but just throw them in the pan and they always seem to turn out okay.

    Take care–Like the previous commenter I hope that the hurricane isn’t too bad.

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    1. trkingmomoe says:

      Thanks. Feeder bands drenched the east coast but we were closer to the storm and was in the dryer air bands. Just some rain and some wind. It was pulling in some dry air from the west. The Northern Gulf coast will get the brunt of it.

      That is the nice thing about pork chops, they are easy and quick for a good meal.

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  6. Dorena says:

    Sounds delicious! Love fried potatoes!

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    1. trkingmomoe says:

      Thanks for stopping by. I like fried potatoes too. When I was a kid my mom had a garden and raised potatoes and we had them every night for supper.

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  7. yepirategunn says:

    Nice soft easy style of writing – makes easily understandable instructions…maybe even I can cook this delicious-looking mix!

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    1. trkingmomoe says:

      Thank you. Why make something complicated, when it is not. I leave the theatrics to the Iron Chefs.

      Like

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