Pioneer Woman's Simple, Fried Pork Chops

From Pioneer Woman's recipe, found here.

7-8 bone in pork chops
1 cup all-purpose flour
2 tsp season salt
cayenne pepper, to taste (a couple shakes will do it)
1 tsp black pepper
Canola Oil to cover the bottom of a frying pan (or vegetable oil, that's what I used...)
2 tbsp butter

Rinse the pork chops, then salt and pepper both sides.
Combine all the dry ingredients, then dredge your pork chops through the flour mixture.  Set aside on a plate.
Heat oil on medium high heat, and add butter.  Once the butter  is melted, add your pork chops.
Don't try to put too many in the pan, cook them 3-4 at a time.
Cook for 3-5 minutes on each side.  (it will depend how thick your pork chops are... when they have bones, it's better to get the thinner ones...)  Poke them to make sure no pink juice creeps out.
Dig in!

My review:  Usually, when eating pork chops, I prefer shake and bake, but these pork chops had an amazing flavor to them because of all the seasoning, and they got incredibly crispy and delicious.  The butter addition also made them get a really pretty shade of brown.  I'll take this over shake and bake any day!  It's a lot quicker and you don't have to heat up your oven, too!

Sausage Gravy and Biscuits

1 pound sausage (pork sausage, turkey sausage, chicken sausage, whatever)
1/2 onion, finely chopped
6 tbsp all-purpose flour
4 cups milk
1/2 tsp season salt
1/4 tsp salt
Squirt of Worcestshire sauce
Squirt of Tabasco
Fresh Ground Pepper, to taste
1 tube of Grands! Biscuits

Cook the sausage and onion until browned in a deep skillet.  Drain all drippings, except for a small amount (about 2-3 tbsp).  If you used chicken or turkey sausage, you may not have enough drippings, and will have to add a few tablespoons of butter.
Stir in the flour, and cook the mixture over low heat, stirring, until the mixture is bubbly and golden.
Stir in the milk and seasonings.  Cook on medium heat until thickened.
Serve with biscuits, cutting them in half, and topping with the sausage gravy.  If having this for dinner, I suggest peas to go with it.  It's weird, but believe me.

My review:  This is good comfort food.  My uncle makes the best I've ever had, but I like using this recipe when I make it.  The tabasco gives it just enough heat to make it interesting.

Easy BBQ Ribs

Pork Boneless "Country Style" Ribs, amount desired (you can also use beef ribs, if you like)
Salt
Pepper
3 tbsp vinegar
1/4 cup water
Your favorite BBQ Sauce

CROCK POT
Arrange ribs in your crock pot.  It's okay to overlap.  Pour in the vinegar and water.  Salt and pepper the ribs, as desired.  Cook on low for 8-9 hours, or high for 4-5 hours.  15 minutes before serving, pour the BBQ sauce over top of them.

OVEN
Arrange ribs in an oven safe dish.  Pour the water and vinegar in, then salt and pepper.  Cover with aluminum foil, and cook for 1 hour on 350 degrees F.  Pour the BBQ Sauce over top, and put back in the oven for 5 minutes.


My review:  This is one of my favorite cold weather go to recipes.  These are delicious, and make great leftover pulled pork sandwiches.  Best served with a big baked potato and green salad!