New York salted potatoes! Southern smothered pork chops! Healthy fruit salad on a Hot day!

Gravy recipe:
3 tbs flour
3 tbs of grease
2 cups broth
Salt and pepper
Brown flour in oil, to the darkness you like, then add broth and whisk until thickened

Pork chops- room temp, season with salt and pepper and garlic and onion powder
Fry in a couple tbs of your choice oil

Potatoes recipe :

1 pound small potatoes
1 cup salt
1 stick butter
2 tbs scallions or chives

Add water to cover potatoes and bring to a rapid boil then add 1 cup of salt.
Boil until tender! Mine took 25 minutes
Drain
Melt butter
Chop chives or scallions
Serve with butter in bowl
I tossed my potatoes in a garlic herb seasoning

See video for my pork

Mixed fruit salad

Grapes, strawberries, bananas, blueberries
I squeezed a fresh lemon to keep fruit fresh
Then: Ken’s raspberry walnut dressing
Crumbled goat cheese
Package of cranberry almond topping: found on your salad dressing isle
Greek yogurt would be nice also!

[Music] [Music] Hello. Hello. How you doing? I’m Rhonda and you’re watching Keeping It Real Country Cooking. Thank you for watching. I pray you all have had a blessed day. This evening for dinner, I’m going to be making some smothered pork chops. That’s right, smothered pork chops and some gravy and some onions. And it’s going to be delicious. And I’m going to be making some New York or slash Syracuse potatoes. And I’ve never made those before, but I’ve watched it being done and I think that they’re going to be really good, too. Okay. So, what I’ve got here, y’all, is I’ve got four pork chops. They’re thin. Um, and I put some salt and pepper. And I put some onion powder and some garlic powder and some of this garlic and herb on it. And uh we’re going to fry these up. And I’m going to make a gravy, but I’ve got to cut up an onion. Um I thought about putting some green pepper on it, but I think onion’s just going to be all I want on it. I believe that’s all. I don’t think I’m really in the mood for green pepper today. And you know, with this recipe, if you don’t eat pork or you don’t want pork, you can absolutely use chicken. I’ve got an onion here, and I’m just going to uh chop it up. um and we’re going to sauté this in a minute. [Music] All righty. Throw this in a bowl. And I got another small one here I want to go ahead and cut up. All righty. So, we got that done. Okay. All right. Let me get everything set up and I’ll be right back. I also made a fruit salad with some grapes and strawberries and blueberries and bananas. And I took a lemon and just put some fresh lemon juice in there. And I’m going to um we’re going to have that for dessert. with uh some sprinkled goat cheese. And I’m going to put some of this raspberry vinegarette and some of these uh cranberries and almonds on it. And that’s going to be good. I um have had a fried goat cheese salad before and it’s delicious. I’m not a goat cheese fan unless it’s in a salad. I don’t understand it, but that’s just the way it is. Okay, y’all. So, I’ve got my pan here and I’ve got just a little bit of vegetable oil in it. Well, it might be too much, but we’ll see. And uh I’m going to turn my burner on and get this oil hot. I’m not going to batter my pork chops because I’m going to make a gravy. And I’ve got a little bit of olive oil in this pan here. And I’m going to sauté these uh onions. And I’ve got a little bit of flour. Now, there’s two ways you can do your flour. I saw somebody today take their flour and put it in a pan and brown their flour to the color they wanted. I thought that was pretty cool and it worked. Then she sifted it and made her gravy. And she made a dark gravy. And that was an application that I had never even thought of before. And uh so it’s still pretty hot here in North Carolina. It’s supposed to cool off a lot Sunday. I think it’s supposed to be in the 70s. So when this grease gets hot, I will be back once again. Now, if you don’t want pork chops, you can definitely do this exact recipe with chicken. And you want enough grease in there to uh you know get your pork chops good and cooked all the way through. I probably got a little too much in here, but that’s fine. Perfectly fine. You want to cook those about, I don’t know, two, three minutes on each side because we’re going to um cook them more than [Music] looking for my rubber. Here they are. Okay. Now, while these are cooking, I want to show y’all what I’m going to do next. I’ve got about Hold on, let me grab them. Got about a pound of um potatoes. And these are the um the what do you call them? The golden potatoes. um something like that. But you Well, my phone cut off again. You can use any kind of potatoes you want, but you want them to be small, okay? About, you know, this size. And you want to put enough water on it to where it covers them. All right. And we’re going to get this heated up on the stove on high. And then we’re going to put one cup, and I know this is freaky. Gonna put one cup of salt in this water because it has to be that way. The salt does not penetrate the potatoes, but it makes a wonderful crust on the outside of these potatoes. And then you’re going to melt a stick of butter, and that’s what you’re going to dip your potatoes in. And it looks delicious. Okay, they’re cooking. And um they’re just about done. I’m going to put them on a paper towel. Okay, y’all. I got my potatoes going. And I got um about a cup of uh beef bullion broth here. And then I got about 3 tablespoons of the uh grease or oil that I cooked the pork chops in. And I got some flour. And I’m going to put about I don’t know two or three tablespoons of flour in there. And keep all of that um stuff from your pork chops. Some people call it fond. I don’t uh or uh where you fried your pork chops. Oh, that’s hot. Keep that in your um pan. That’s flavor. Like them little pieces. But try to have the same amount of flour as you do oil. And you want to brown your flour. And I’m going to brown mine a little dark. You can brown it however light or dark you want it. Put a little pepper in that, too. Honey, shut that door. Thank you. And I asked him if he wanted biscuits and we decided to do some uh loaf bread, toast it and put the gravy over that and kind of make it like a a gravy on a shingle. You know what I’m talking about. We used to eat that all the time where you buy that chip beef and it’s so good. And they don’t make all that like they used to. I know they make some, but it used to be I think Banquet used to make it. It was like a boil bag. You’d boil it and then cut it open and put it over your toast. All right. And once my potatoes get to going, I’m going I’m going Well, they’re almost ready. I’m gonna put in one cup, and don’t freak out, one cup of salt. They’re not salty. You’re not going to be biting into a terrible salty potato. I promise. That’s a mark on the pot. I thought something was leaking out of the side of the pot. What is that? Oh, that’s a scratch. Okay, I’mma put in my salt. And you got to let those boil until they’re tender. And they’re going to start really boiling. You want them to boil boil without splattering your water everywhere on yourself. I just lock my stove. Mercy me y’all. See this stove is just ridiculous. I don’t understand it. Oh, well. All right. This flower was surely browning slowly but surely. And you can use chicken broth or beef broth or vegetable, whatever you have, you know, whatever you got. I’ve done this in chicken breast before and it’s really good. Haven’t done it in a while. Ry’s daddy had his other eye done yesterday. So, he’s had both of his cataract both of his eyes done. Had his cataracts removed. So, he can see pretty good now. They told me that I’ve got some uh cataracts. I’m like, well, that don’t surprise me, you know, but they’re not bad enough to do anything with yet. All righty. And just stir your potatoes around a little bit. Not not a lot. Just, you know, every little bit. Just kind of move them around. I think this is going to be dark enough. That’s good enough. All right, I’m going to put my broth in now. And I’m going to pour a little bit at a time. Stir it around a little bit. Smells so good. I wish I’d have made some biscuits now. Oh, it’s hot. Turn it down a little bit. Then I may have to add some more water. Yeah, I’m sure I will cuz it’s awful pasty. And all that will start um incorporating. Just as soon as it starts boiling. Let me get a little bit more water. And then we’ll add the onions. And then we’ll put the chops in and let them simmer. And your stove will get some of this uh stuff on it here. The evaporation from the salt. I hope that comes off my stove. But about 15 minutes, it’ll be ready. Let me get my silicone whisk here, y’all. And that’s totally normal. All that white stuff And I do have some stuff for gravy. Y’all don’t have to add this if you don’t have it, but it’s called browning and seasoning sauce. It’s called kitchen bouquet. It just uh gives a little bit of extra flavor and it’s all natural because I looked at the ingredients and I was surprised. It’s made out of vegetables and it helps turn your gravy darker, too. Yeah, that needs some salt. Some salt, y’all. Still needs a little bit more. And some pepper. Pepper and gravy are the bomb together. Boy, look at my stove. It looks like it snowed over there. And then let your gravy come to a hard simmer or slight boil. And I want it to be kind of thick. Look at that. It looks so good. And then I’m going to put my onions in it. Now, you don’t have to do your onions in a separate pan. You can do them totally uh when you do your flour. I just do that because it’s easier for me. It’s just, you know, whatever you want to do cuz after it simmers a while, you know, the onion flavor is going to incorporate in there anyway. Goodness gracious. Look at here, y’all. Looks like it snowed on the stove. Oh man. All right, I think that’s pretty good, y’all. I’m going to turn it down and I’m going to check those potatoes real quick cuz it won’t take long. Well, they still got a ways to go. Okay, let me try this gravy again. Oh yeah, that’s yummy, yummy, yummy, yummy. I may have to make some biscuits, y’all, and save any leftover gravy. I don’t know who he’s talking to, but they’re having a good time. All right, they’re almost done. And guess what? 42 years ago today, I gave birth to my daughter. Today is her birthday. And her and her fella are on a trip and he proposed to her last night. Sure did. That’s sweet. Okay, y’all. I cannot have biscuits. I mean, gravy without some biscuits. So, here we go. Got about two and a half cups of flour. And I put some cold Crisco. Always put your Crisco in a refrigerator. If you going to use it for biscuits, you want it cold. Just like if you were going to use cold butter or anything like that, you want it cold. And don’t get your biscuits too wet because if they’re too wet, they don’t rise very good. If they’re too doughy, you know what I mean? Y’all seen me make biscuits a million times. But I just uh I can’t have pork chops and gravy and not have some biscuits. That just that ought to be that’s just wrong. That’s just wrong, y’all. Just enough to pick that little bit of flour up right there on the side. There we go. All right. Spread some flour out here. Gather a dough. I don’t want all that loose flour. I have to get it up. So, I’m just going to pick it up with my hands. All righty. [Music] And I didn’t get my rolling pin either. That gone it. Oh my. Okay, I’m going to press it together. Y’all seen me do this so many times, y’all. Like, I can’t believe I’m watching her make biscuits again. But I can’t help it. I got to have a biscuit today with this gravy. And I’m preheating my oven. 500, y’all. I’m serious. You got to do it to 500. I mean, if you want you want them you want it as hot as you can get it. Not over 500 is what I mean. But you want it 500 because you don’t want these biscuits in there no longer than you have to because the longer they cook, the tougher or the harder they’re going to be. And you don’t want a tough old hard biscuit. Unless you do. Straight down and up. Straight down and up. And if you uh you can twist if you don’t uh want to if you don’t mind sealing your edges. That’s up to you. But get that oven to 500. Don’t be afraid to. It’s not going to do nothing. It’s just going to cook them biscuits quick and they’re going to be light and fluffy and delicious. I promise you. And put your biscuits close together. They like to be close together. They do better. Come here. All righty. Here we go. All right. The oven will be preheated in just a few minutes. And I’m going to get this stuff up. That’s the thing about making biscuits. You have to clean the mess up, right? Okay, dinner’s ready. What did you say? You always make the best biscuits. A Thank you, honey. So, here’s my biscuits, y’all. Look at there. Y’all can’t make them no butter. And here is my smothered chops. Look at them onions. And here is the Syracuse or New York potatoes with uh some garlic and herb and some scallions. And there is our dinner. All right, y’all. Here’s my plate full of gravy, biscuits, and potatoes. I just didn’t want mashed potatoes today. And here is Mr. Smith. Hey y’all. He said, “How am I going to dip it? You got to put the butter over here.” I said, “I can pour it on there.” He said, “Uhuh. I want to dip.” So, let’s see what he thinks. That’s good. You going to dip it? I already have. You like them? Mhm. Oh, good. Now, if you can find Cold B. You can do the red potatoes. And if if you can find the smaller potatoes, they probably work better. But this was all that Food Line had that um some of them were like that big. And I’m like, I’m that’s not going to do me any good. Let them cool down. Yeah, let them cool down, y’all. And I just put garlic and herb that seasoning on it after I drained them. They’re not salty. They’re good and just buttery. Make your lips go bippity bop bippity bop. Yeah. Make your lips go bippity bop bippity bop. And just drain the the water and um and they’ll start getting, you know, white looking and they’re just real soft on the inside and melt your butter. I melted mine in the in a pan. I kind of tried to clarify it a little bit. M. And my pork chops aren’t that big, y’all. Cuz I didn’t really want them that big. That’s good. Mhm. and biscuits and gravy. Look at there. M. That’s going to be hot. You like it? Mhm. It’s a chopped stuff. Cut them with a knife. It’s not bad. Need some salt. It’s good, y’all. If you haven’t tried these potatoes, you need to try them. And just boil them till they get soft till you can take a knife and stick it through it. Okay, I’m going go and um eat my dinner. Thank y’all for watching. If you haven’t subscribed, please subscribe and hit that thumbs up button. I would really appreciate it. Okay, God bless and I’ll see y’all later. Bye y’all. Bye. I wanted to come back and show y’all that the salt comes right off your stove so you don’t have to worry about it. Oops. See? Comes right off. [Music] and show you my little uh mixed fruit salad and u so we’ve got um some strawberries and I merated these strawberries just a little bit because they weren’t as ripe as, you know, I like them. And I’m going to give Randy some extra blueberries. And it’s just got grapes and strawberries and bananas. And I meant to pick up a thing of blackberries. And I got preoccupied in the grocery store looking at something else. And guess what? I forgot. I forgot. All righty. So, here we go. All righty. All righty. We got this. And then we’ve got this. And that’s Ken’s raspberry walnut vinegarette. Then we’ve got some goat cheese crumbles. Just going to sprinkle a little bit. I’m not going to put much on his cuz he may not like it. Okay. All righty. And we’re going to put some of this walnut raspberry vinegarette on it. Okay. And then we’re going to put this cranberry almond toppers on it. [Applause] And if I had some Greek yogurt, that would be wonderful, but I don’t. I meant to get some of that, too. Now, that would have been the perfect finish to this. So, if you’ve got some Greek yogurt, that would work. I’m sure sour cream would work, but I would rather have yogurt. So there you go y’all. Let’s see what it tastes like. The sweetness of those cranberries and that little bit of lemon juice I put in there mixed with the rest of the sweetness of the fruit with this is kind of like a sweet and sour thing and with that hint of goat cheese. It’d be perfect if I had some Greek yogurt. So, y’all try this. I will post all of the recipes in the description box. Please like and hit that thumbs up button. Thank y’all. God bless.