Pork Chops and Memories

Everywhere we went in Alabama (we being me and my best friend Laura), there were signs proclaiming the deliciousness of “pork chop biscuits.” Every time I saw such a sign, I had an internal dialogue about how strange I thought it all was to eat a pork chop on a biscuit.  It must be my Yankee childhood, because it made no sense to me.  However, I have it on good authority that good Southerners (especially Alabamans) love a good fried pork chop, and you can buy pork chop biscuits anywhere:  the gas station, the corner store, the local fast food joint…they’re prolific!

So, when I was grocery shopping the other day and saw a sale on inch thick pork chops, I knew what I was going to make for dinner: fried pork chops.  I decided that I would coat them in a breading made from Panko bread crumbs, parmesan cheese, french thyme and salt/pepper.  First I dipped them in an egg wash and then coated them in their delectable coating.  I don’t know how familiar you are with Panko, but you need to run to the store right now and buy yourself a box.  I use them as a coating almost exclusively.  They are lighter, crispier and adhere better than your traditional bread crumb.  You will never go back to using old fashioned bread crumbs.  I promise.

I tossed the coated pork chops into my favorite frying pan and cooked them for about 20 minutes (10 minutes for each side), and the crust on them was DIVINE.  They tasted even better.  It was a definite “keeper” as my husband would say.  I paired the amazing fried pork chops with some mashed sweet potatoes (laced with brown sugar, butter and cream, of course!)  and greens that I sautéed up with some white wine and sautéed Vidalia onions. 

I have to say that these greens were some of the best that I’ve had recently.  I sautéed the Vidalia onions with some olive oil, red pepper flake, garlic and seasoning until the onions were translucent and the garlic was golden.  Then I added the chopped kale and let it wilt a little bit before I added a hint of white wine, and a some sugar (maybe ½ a tablespoon) to finish them off.  They were delicious.  I know they were a hit, because my kids ate all the kale on their plate, which rarely happens.  Kale is a “super food”, so anything I can do to make it appealing to my family I’m going to do, and it looks like Vidalia onions are a key ingredient.

I was inspired to make this meal by my recent trip to Alabama.  But, if I’m really honest with myself, I made this meal to bring my best friend of 19 years and Alabama resident just a little bit closer to me.  She’s been through a lot of things lately that have reminded me of how far apart from each other we are, and I miss her terribly.  So, I made pork chops.  And tonight the pork chops were more than just pork chops.  They were memories:  memories of my visit to her home, her sweet family, cooking meals together, and laughing our way through broken sewer lines.  They were memories of childhood walks past the barn, flying hubcaps, feeding dogs pancakes and Ace of Base, and they were amazing:  just like my friend.