Text 11741, 78 rader
Skriven 2014-04-03 07:34:00 av MICHAEL LOO (1:123/140)
Ärende: mooore pooork 432
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Here's some news that many of us already suspected:

Study: Vegetarians Less Healthy

atlanta.cbslocal.com/2014/04/01/study-vegetarians-less-healthy-
lower-quality-of-life-than-meat-eaters/ [knit the lines together]

Apparently this new study shows that vegetarians get more
cancer and MI and suffer more mental illness than
nonvegetarians.

Not saying what studies of this or any sort are worth, just
interesting to see how the worm has turned.

Chicken Fried Pork Chops
cat: meat, main, fattening, dairy
servings: 4

22 saltine crackers, finely crushed
3/4 c plus 2 Tb flour
1 ts salt, divided, plus more for seasoning
3/4 ts freshly ground black pepper, divided
- plus more for seasoning
3/4 ts Emeril's Original Essence
3/4 ts baking powder
2 lg eggs
3 c plus 1/3 c whole milk
8 boneless breakfast pork chops
- (small, thin cuts, about 1/4" thick)
2 to 2 1/2 c vegetable oil
8 oz cooked and crumbled andouille sausage
Buttermilk Mashed Potatoes, recipe follows

Chicken-Fried Pork Chops with Andouille-Milk Gravy over
Buttermilk Mashed Potatoes

In a shallow bowl combine the crushed crackers, 3/4 c
flour, 1/2 ts salt, 1/4 ts freshly ground black pepper,
Essence, and baking powder.

In a separate small bowl, whisk together the eggs and
1/3 c milk.

Season pork chops lightly with salt and freshly ground
pepper on both sides. Dust pork chops, one at a time,
with the cracker-flour mixture and then dip in the egg
mixture. Dredge pork chops with the cracker-flour mixture
a second time, pressing to coat, and shaking off any
excess flour.

Heat the oil to 375F in a large skillet with 2" deep sides.
(The oil should be 1/4" deep.) Add the pork chops to the
preheated oil, being careful not to over-crowd the pan.
Pan-fry the chops for 2 min, or until golden brown. Turn
the pork chops and cook an additional 2 - 3 min, or until
golden brown and cooked through. Place the pork chops on
a paper towel-lined plate and keep warm while you make
the gravy.

Carefully discard most of the oil from the pork chops,
reserving 2 Tb plus any browned bits in the bottom of
the skillet. Heat the oil over medium-low and add the
andouille sausage, stirring until warmed through and
fragrant. Add the remaining 2 Tb of the flour to the
oil-sausage mixture, stirring constantly to keep from
burning, about 2 min. In a slow, steady stream, add the
remaining 3 c milk, 1/2 c at a time, whisking
continuously. Bring the gravy mixture to a simmer,
and cook 8 - 10 min, or until slightly thickened.
Season the gravy with the remaining 1/2 ts salt and
remaining black pepper. Serve immediately over chicken
fried pork chops and buttermilk mashed potatoes.

Emeril, on foodnetwork.com

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