Blackberry Pork Chops, French Fries & Lemony Pea Salad

"I was 32 when I started cooking; up until then, I just ate." - Julia Child

Wow,being back at work certainly cuts down on my chatty blogging doesn't it!? I am sure that after I get back into the swing of things that I will be back to flapping my yap like a pro. Until then....

I wanted to make a great meal tonight for my family but it had to be quick as we were mowing the lawn this evening. With lots to be done, I chose the Pork Chops, fries and peas because it was simple and quick. The pork chops took about 10 minutes as did the peas. The fries took longer to cut than to cook, but even that went quick since I didn't have to peel them! The blackberry on the chops were amazing! These recipes just prove that you do not need to spend a lot of time on dinner to make it special and tasty! James and Walker LOVED the blackberry sauce on the chops and of course the fries were popular. The peas on the other hand were just a little too much. They were good, but like James said, "I won't be requesting those again anytime soon."

Pan-Fried Pork Chops with Blackberries
pg. 88 The Deen Family Cookbook

8 6oz pork chops
3 tbsp house seasoning (garlic powder, salt, pepper)
4 tbsp butter
1/4 canola oil
1/2 cup dry white wine
2 cups of blackberries
1 tbsp honey
1 tbsp thyme
lemon wedges

1. Sprinkle the chops generously with house seasoning. Heat large skillet over high heat. Add butter and oil and swirl until the butter is melted. Sear the chops, in batches if necessary, until golden, about 2 minutes per side. Transfer to a paper towel-lined plate.

2. Remove the skillet from the heat, add wine, return to the heat. Simmer, scraping up the brown bits, until the wine has mostly evaporated, 4 to 6 minutes. Whisk in the blackberries and honey and cook until the berries are soft and a falling apart, 5 to 7 minutes. Add the thyme and adjust seasoning.

3. Reduce the heat to low and add the pork chops, overlapping them in the pan. Baste the chops well with the sauce, cover, and cool until warmed through, 1 to 2 minutes. Serve with lemon wedges.

Crispy French Fries with Mayonnaise Dip
Pg. 130 The Deen Family Cookbook

Dip
2 tbsp mayo
2 tsp dijon mustard

Fries
6 cups of peanut or veg oil
2 lb russet potatoes, cleaned, cut into sticks
salt and pepper

1. Whisk mayo and dijon together to make the dip.

2. Heat oil to 350 and add the potato sticks in batches letting them cook until pale golden yellow. Drain on a paper-towel lined plate.

3. Raise the temp to 375 and fry them again until golden. Let stand for one minute, drain on a paper-towel and toss with salt and pepper. Serve with dip.

Light and Lemony English Pea Salad
pg. 149 The Deen Family Cookbook

1/2 cup light mayonnaise
2 tbsp lemon juice
2 tsp grated lemon zest
2 tbsp chives
2 10oz frozen peas, thawed and drained.
salt

Mix all ingredients except peas. Once well mixed pour over the peas and season with salt.