Saturday, June 21, 2008

Semi-Homemade Cooking 3: Fried Pork Chops and Cajun Mashed Potatoes


When you review cookbooks, sometimes you don't get to decide what comes in the mail.  Sometimes it's something that you would rather not mess with.  Like all this convenience cooking stuff.  But then you try a recipe that has promise, and it's actually good.  Like this pork chop.  With the fabulous crunchy coating.  But the purchased tub of potatoes still get a thumbs down.  How hard is it to boil some potatoes?

Fried Pork Chops
Adapted from Semi-Homemade Cooking 3 by Sandra Lee

4 pork chops, cut 1-inch thick
1 cup Bisquick baking mix
1 (1.6-ounce) packet dry ranch dressing mix
2 teaspoons paprika
2 tablespoons canola oil

Rinse pork chops with cold water; do not pat dry. In a shallow bowl, stir together baking mix, sauce mix, and paprika. Dredge pork chops in coating mixture and shake off excess.

In a large skillet, heat oil over medium-high heat. Brown pork chops on all sides in oil. Reduce heat to medium and cook until done, about 10 to 12 minutes, turning occasionally. Serve immediately.

Makes 4 servings

Cajun Mashed Potatoes

1 (24-ounce) container mashed potatoes
¼ cup buttermilk
2 teaspoons Cajun seasoning

Heat mashed potatoes, in container, uncovered on HIGH for 5 to 6 minutes, stirring once. Transfer mashed potatoes to a medium bowl. Add buttermilk and Cajun seasoning. Stir thoroughly. Serve hot.

Makes 4 servings

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