I am my family’s cook. I was taught by my grandmother, from a little child. For as far back as I can remember, I was always in the kitchen with her and watching everything she did. She never really measured much, except certain things (like the flour when making a cake); but, in general – it was just a feeling of knowing what goes in and when you reach the right amount. My grandmother was known as a really excellent cook. She cooked with love and you could always taste it in the food. As my grandmother got older, and could no longer cook, she would rely on me to make her meals. Anytime she wanted anything, she would always say. “Ask Dree to fix it”. One of the last meals we had together was this – smothered pork chops in onion-mushroom gravy & vegetable white rice. So, any time I’m in the kitchen, I’m still with my grandma. Cooking makes me feel close to her and it’s how I show people I care. I only cook for people I care about.
*All measurements are estimates/guesses, I cook by sight – I know what feels right, so feel free to increase/decrease any measurement of the seasonings, if you desire – season to taste. **Chicken can be substituted
- Pork Chops (or Chicken): 6 – 8 pieces (with or without bone, optional)
- Onions: 2 medium-large yellow onions (halved & thinly sliced)
- Mushrooms: 8 – 16 White mushrooms (sliced)
- All Purpose Flour: 1.5 – 2 cups
- Baking Powder: pinch
- Chicken Bouillon: 1 cube/packet
- Kosher Salt: 1 tsp (or to taste)
- Black Pepper: 1 tsp (or to taste)
- Lemon Pepper: ½ tsp
- White Pepper: ¼ tsp
- Cayenne Pepper: 1/8 tsp
- Paprika: ¼ tsp
- Garlic Powder: ½ - 1 tsp
- Onion Powder ½ - 1 tsp
- Adobo: ½ tsp
- Brown Sugar: ½ - 1 tsp
- Cooking Oil (for frying meat)
- Large Cast Iron Frying Pan
- Water (for gravy): 32 – 48 oz
- Butter (for gravy): 3 tbsp
- Gravy Browning: ¼ tsp
- Long Grain White Rice: 1.5 cups
- Water (for rice): 1.5 cups
- Frozen Mixed Vegetables (for rice): 1 cup
- Butter: 1 tbsp
- Kosher Salt (to taste)
- Black Pepper (to taste)
Pork Chops & Gravy
- Wash meat (soak in mixture of water & 1 tbsp - apple cider vinegar, 5 – 10 mins; then rinse well & remove excess moisture).
- Season meat (on both sides – w/salt, black pepper, lemon pepper, white pepper, cayenne pepper, paprika, garlic powder, onion powder, adobo, and brown sugar) & refrigerate in a sealed container (1 hr – minimum).
- Season flour (w/same seasoning mixture) & add baking powder, then mix well.
- Heat pan over medium-high flame (reduce to medium flame, if too hot) & fill ¼ - 1/3 with cooking oil.
- Flour meat well (on both sides), shake off excess, then fry until light golden color on each side. Drain on rack, over paper towel.
- Drain oil out of the pan (but leave all the sediment bits in the pan).
- Add butter to pan & melt; then, add seasoned flour (3 tbsp) & mix together well.
- Add sliced onions & mushrooms to the pan. Stir into mixture & sauté a bit.
- Dissolve & mix the chicken bouillon into water (32 – 48 oz). Pour into the pan, stirring constantly to incorporate & avoid lumps. Add gravy browning. Add meat back into pan w/ gravy & let simmer (over low or low-med) to thicken (about 5 – 15 mins). Meat will be tender.
- Serve over Vegetable White Rice & Enjoy!
Vegetable White Rice
- Wash rice (rinse several times & drain out all water)
- Melt the butter in the pot, add vegetables, rice, and mix well. Add water, salt & pepper.
- Bring to a boil over high heat. Cover pot with aluminum foil & snug fitting lid. Reduce heat to very low & cook for 30 – 35 mins.
- Remove from heat & leave undisturbed — until ready to serve. Fluff with fork, once foil is removed & serve.