Really BIG thank you!

Mr. & Mrs Potatohead

I have to send out a really BIG thank you to Big'un' and Little Chef for garishly granting me permission to share their recipes / methods, Buckboard Chops and Pork Roulade, for a cookbook in conjunction with a membership drive for a local PBS TV station.
I just got a call from the program coordinator...He loved all of my submissions!
And...I've been asked to again appear on the show and do some cooking :woohoo: !
Don't know what I'll be doing yet (more phone calls to follow), but for sure I will be singing the praises of the BGE .

thirdeye

What a good idea for a good cause. Buckboard chops are always a crowd pleaser.

2Fategghead

Will you be able to let us know when your cooking show will air? :ermm:

Mr. & Mrs Potatohead

I have absolutely NO details yet...Other than:
I submitted four recipes, one of which will be chosen and I will cook this on air, with a taping on Wed. 2/24/10.
The last time I was on, I had a 30 minute timeframe (granted there is prep. time), so I really have no idea what is going to happen yet...Although, I have to assume that I will be in the kitchen and most likely not the back yard !
I will keep you posted.

Hoss

That's WAY COOL! Good Luck!

Little Chef

Spuds..I wish you the absolute BEST in this! You just got to promise you keep us posted, and record the show! :laugh: PBS tends to be very regional. So make us proud buddy!! :laugh: And, of course, you are more than welcome, and the compliment is greatly appreciated. Eggs away, and blow 'em away!

Mr. & Mrs Potatohead

As promised…
I have details on when the show will be on air and will share.
I taped the segment yesterday. I ended up doing a “from the kitchen” smothered chop, but the other two recipes for the Egg / grill will be in the book. I think it all went well, guess we’ll see how I come off when I “see me”.
I didn’t get to sing too loudly (advertising thing), but I did get to say that I was an Egghead and cooked on a BGE!
The show “Lakeland Cooks Pork” will be aired on Saturday, March 6th at 1200 CST on KAWE / KAWB, Lakeland Public Television. This is broadcast from Bemidji, MN

cookn biker

That's awesome Jerry!! Wish I could see it. I'm sure you were perfect!!

2Fategghead

Thanks I will watch for it in my area. Tim

Unknown

Smothered Por Chops YUMMM!
Will you share the recipe? Please?

Mr. & Mrs Potatohead

Thanks for the vote of confidence Molly!
Not sure I have ever been perfect , but thanks for the vote and I try as hard as I can, to be as good as I can!
If I can figure out how to do it…Perhaps I can get a DVD out to you, if you would really care to see it.
Later, girl……
Hope all is right in your world!

Mr. & Mrs Potatohead

Coach:
How the heck did you find this thread? I struggled to get back here to reply to 2Fat…..
I mean, it’s great you’re here man, but WOW!! It just blows me away…Being the thread is so far off the radar already :unsure: !!
Help…Help… I need help in finding older threads!
No matter, I will be happy to share.
One of the main things I thrive on anymore…Is to share and to learn. This forum is a great place to do both! Mostly the folk here are the greatest!! So, welcome…
I haven’t seen you here before??!!??
Re: my Smothered Pork Chop…Please remember that I didn’t do this on my Egg! It certainly could be done on an Egg, either in the CI skillet as per recipe, or with a grilled chop still smothered with a “sauce” from the kitchen with a couple of improvisations.
You need to try this. It is REALLY good!
So, here it is:


SMOTHERED PORK CHOPS
Dad's Kitchen
From JB with inspiration from Lee Brothers, Simple Fresh Southern

6 Pork Chops (1 to 1-1/2" thick cut, center loin)
2 t. salt
1-1/2 t. fresh ground pepper
2 T. flour
1 T. oil
3 T. butter (unsalted)
1 T. ginger, fresh grated
1 Med. onion, finely minced or grated
1-1/4 C. chopped (at least quartered), pitted prunes
6 to 6 oz. fresh mushrooms, sliced (6.5 oz canned will be fine)
2 T. brown sugar
1/2 C. red wine vinegar
1/2 C. sturdy red wine, such as a Malbec

Heat the oven to 425 F.

1)) Mix together 1 t. salt, pepper and 2 T. flour. Dredge each chop.

2)) Heat the oil, in # 9 (4 chops) or #12 (6 chops) cast iron skillet, over high heat. Place the chops in the skillet and sear both sides to a golden brown (about 3-5 minutes / side). Turn again and transfer the skillet to the oven for about 5 to 8 minutes.
(The chops should temp. at 145 to 155 F.)

3)) Remove the chops to a platter and tent with foil. Placing in the warn oven will keep them nice and warm.

4)) Place the skillet over High heat: Add butter, onion, prunes and mushrooms, seasoning with the remaining 1 t. of salt. Continually stir / scrap, sautéing until the onion and mushroom sweat well.

5)) Stir in the vinegar, wine and sugar. Continue to simmer, stirring, until the liquid / sauce is syrupy.

6)) Smother the chops with the sauce and serve.