Hello hello all!

It’s gravy time again.

We’re now in that time of year where it’s finally dawned on us that there is STILL no football and won’t be for months. We’ve had the Olympics as a nice distraction and yet another reason to help us from interacting with family.

Well? That shit is over now and it’s time to realize we may actually have to fucking DO something on a Sunday.

I’ve gone to the movies a couple of times and that really does help. This is the time of year when I try and catch up on all of the Academy Award nominated movies if possible. That’s just my schtick though and doesn’t necessarily apply to everyone.

How do you spend your Sundays these days? Just curious mostly.

Obviously the very title of this feature gives a big tell on how I spend my Sundays. In the goddamn kitchen. Where I belong.

You regular readers will know that I am always on the never-ending quest to find new and improved pork chop recipes. That’s been a Sunday Gravy truism since Season One. Want proof? Go to that search feature at the bottom of this here page and enter the search term “Pork chops.”

Go ahead.

That should provide some ideas and inspiration. Shit, I wanted to cook like 5 of those recipes just testing the search feature for confirmation’s sake.

Yet I am STILL looking for new recipes. Mother of Fuck do I love me some goddamn pork chops.

The recipe we’re doing today got my attention because it is literally titled “The Best Juicy Skillet Pork Chops.” Motherfucker who calls something the best juiciest pork chops is swinging a hefty sack of huevos. That’s one bold-ass statement, especially to somebody who digs the chops as much as I do.

To add to the fucking challenge, this recipe intentionally calls for “boneless sirloin” chops. You know, those skittish motherfuckers that tighten up and dry out if you just fucking look at them wrong?

I just had to try this shit out.

Goddammit this was a flat out challenge issued to me directly!

I gots to know!

Fuck the boneless sirloin chops though, I’m still going bone-in for maximum deliciousness.

Shall we begin?

Recipe courtesy Inspiredtaste.net.

For the chops:

4 pork chops, about 6 ounces each, 1-inch thick

Salt, to taste

1 tablespoon all-purpose flour

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon ground black pepper

1 tablespoon avocado oil or vegetable oil

Pan Sauce
1 cup low-sodium chicken stock

1 tablespoon apple cider vinegar

2 teaspoons honey or brown sugar

1 tablespoon butter

If you ever find pork chops this cheap? Fuck it!

Let the pork get up to room temperature then rinse the chops, pat dry with a paper towel and salt both sides.

After 30 minutes pat dry again and build the rub.

You can adlib the fuck out of this recipe by choosing your own rub ingredients. You could go Creole, Asian style, Mexican style you name it. The flour is the key here to get the correct texture for the coating. The spices? Make them your own! I’ve been digging the smoked Spanish paprika lately so there you are.

Combine the dry ingredients and set aside while we get busy on the side dish.

You will recognize the fondant potatoes since we’ve been fucking with them for several years now.

For a refresher, here are the ingredients.

2-4 large floury potatoes, peeled. Russet potatoes are perfect for this

3/4 tsp kosher salt

1/2 tsp black pepper

2 tbsp extra virgin olive oil – divided

3 tbsp unsalted butter, cut into 1/2″ cubes

6 thyme sprigs (sub 1/2 tsp dried thyme)

1 cup chicken stock / broth, low sodium (or vegetable)

If you’re cooking for family and not trying to wow your dinner guests go ahead and use the “non-circular” parts of the cut potatoes too. They taste just as goddamn delicious as the perfect circular potatoes. You don’t always have to show off. Save that shit for a special occasion.

Using my handy biscuit cutter I cut out the potato “disks.”

Cut out enough for the number of folks dining then toss with the olive oil, salt and pepper.

Heat up your cast iron skillet. The cast iron is key here because you really want that crispy surface on the potatoes. It’s everything.

Add a tablespoon of vegetable oil and heat until the oil is shimmery.

Add the potatoes, spacing them properly and cook for 7-8 minutes per side.

Key point here: around the 2-3 minute mark, use a spatula or a pair of tongs and loosen each potato disk. You don’t want the crust to stick to the pan and a little movement before the crust sets in helps this.

It’s sad as fuck when that perfect little circle of deliciousness sticks to the motherfucking pan.

After 8 minutes they look thusly.

After the next 8 minutes are up add the butter, stock and thyme.

Baste the potatoes then toss their ass into a 375 oven for 30 minutes. Right there in the cast iron. That’s what’s so goddamn cool about using cast iron.

Be sure to baste the potatoes again at the 15 minute mark.

Let’s get to work on the chops.

Get that rub on there. Both sides.

Into another oiled and heated skillet they will go. 

I used a non-stick pan for the chops.

This will be over medium-high heat. Cook for 3 minutes then turn. Cook for another three minutes.

Looking mighty sexy already

Cover the pan, if you don’t have a lid slap some foil on there, reduce the heat to low and cook for another 9-10 minutes depending on the thickness of the chops.

When the 9 minutes have elapsed, remove the chops from the pan to rest for a good 5 minutes.  This will allow the juices to distribute throughout the pork chops.

This shit is important dammit.

While that’s going on let’s get busy on the pan sauce.

Honey, apple cider vinegar and the chicken stock goes in the pan. Scrape up the meaty bits on the bottom of the pan.

That’s the good shit!

Reduce the liquid by half while the chops continue to rest.

Swirl in the butter.

Season to taste with salt and pepper and return the chops to the pan for a quick warm up.

Baste the chops with the pan sauce.

Get those potatoes out and plate the fuck up already.

You really want that entire plate, don’t you?

See the crispy tops of the potato circles? That’s the shit I was telling you about. These delicious bastards just melt in your mouth. So damn delicious. Be sure to get some of that pan sauce over the potatoes too.

As I write these words my brain is telling me, “Hey, Asshole! Make this meal again this weekend!”

Fuck you brain! And… OK I’ll make this again this weekend.

That pork chop is fucking EXCELLENT. Love the tang of the vinegar and the bit of sweetness from the honey. Just quality, quality shit.

The potatoes? Make these damn things will you? They’re not that difficult and the way the potatoes drink up the stock and the butter so that they just melt in your mouth is straight up fucking alchemy. Culinary magic at its best.

Something familiar elevated and made into something better. That’s what the experimentation is all about.

Well, that and the goddamn pork chops.

Today’s “fun” holidays include: National Margarita Day (you have all been served official notice), National Walking the Dog Day, National Recreational Sports and Fitness Day, National Heart Valve Disease Awareness Day (a perfect opportunity to remind everyone to NOT read “Confederacy of Dunces” – God that book sucked so much dick), World Thinking Day, Supermarket Employee Day, National Be Humble Day (I’ve got that shit COVERED right here!) AND National California Day!

Damn right it is.

Have a great rest of your Sunday everyone. Closing Ceremonies and shit later today. And do come back next week won’t you?

We can do this all over.

Until then!