Fried Porkchops with veggies
a true comfort food! I love frying the pork chops in cast iron, throw in some butter, seasoning, and cabbage 🤌 of course have to have homemade mashed potatoes and slower cooked green beans too 😁😋
You know, sometimes all you need is a classic, comforting meal to make your day, and for me, that's almost always a perfectly cooked pork chop with some amazing sides. The original post mentioned my go-to combo, but I wanted to dive a little deeper into how I make those truly special. It’s all about enhancing that delicious golden-brown fried pork chop! Let's start with those homemade mashed potatoes. Forget the instant stuff; making them from scratch is surprisingly easy and so rewarding. I usually grab about 2-3 large Russet or Yukon Gold potatoes per person. Peel them, cube them into even pieces (this helps them cook uniformly), and boil them in salted water until they're fork-tender. This usually takes about 15-20 minutes. Once they're ready, drain them really well. The secret to creamy, not gluey, mashed potatoes? A potato ricer or a hand masher – avoid a food processor! Mash them until smooth, then stir in a generous knob of butter (I'm talking 1/4 cup for 4 potatoes!), a splash of warm milk or cream (about 1/4 to 1/2 cup, depending on your desired consistency), and plenty of salt and pepper. Taste and adjust! Sometimes, I'll even add a tiny pinch of garlic powder or a sprinkle of fresh chives for extra flavor. Next up, the slow-cooked green beans. This isn't your average steamed side; we're going for tender, flavorful beans that practically melt in your mouth. I like to trim about a pound of fresh green beans. In a saucepan or my trusty cast iron pan, I'll sauté a diced small onion and a clove or two of minced garlic in a tablespoon of olive oil or bacon fat (if I have it – it adds so much flavor!). Once fragrant, add the green beans, about 1/2 cup of chicken broth, and a pinch of salt and pepper. Bring it to a simmer, then reduce the heat to low, cover, and let them cook for at least 30-45 minutes, or even longer. They'll get super tender and absorb all those lovely flavors. If they start to dry out, just add a tiny bit more broth. And finally, that incredible cabbage cooked right in the cast iron pan. After I've fried my pork chops and they're resting, I often use the same pan to cook the cabbage, letting it soak up all those delicious pan drippings. Just shred half a head of green cabbage (or use a pre-cut bag for convenience). Add a tablespoon of butter or oil to the hot cast iron pan, then toss in the cabbage. Sauté it over medium-high heat for about 5-7 minutes, stirring occasionally, until it starts to soften and get those lovely slightly charred edges. Season generously with salt and pepper. If you like, a splash of apple cider vinegar at the end can brighten it up beautifully. It's simple, but so satisfying, especially with that bit of butter and seasoning. These sides truly complete the meal, making that fried pork chop dinner an unforgettable experience. They're simple, hearty, and just what you need for a comforting family meal. Enjoy!
