Our owner and chef, Serge Krikorian, has been asked to be a regular guest chef on KARK 4 News on their Monday show. In case you cannot watch him during the day, we want to make sure you have the tools to make the recipe we share on the show a success in your kitchen.
(Breaded Pork Chops with Mushroom Gravy)
- 1.25 lbs Boneless Pork Loin, cut into 4 pork chops
- 1 Cup Italian Seasoned Bread Crumbs
- 1 Tbls Flour
- ½ tsp Salt
- 1/4 tsp Ground Black Pepper
- 1 Egg, beaten
- 1 tsp Water
- 2 Tbls Vegetable Oil
- 1 Cup Diced Yellow Onion
- ½ lbs Sliced Button Mushrooms
- 1.5 Cups Beef Stock
- 1 Tbls Corn Starch
- ½ Cup Sour Cream
- Place each pork chop between two pieces of plastic wrap and flatten to ½” with the smooth side of a meat pounder.
- In a shallow dish, mix together the bread crumbs and flour. Season flour mixture with salt and pepper. Place the egg in a separate dish and beat with 1 teaspoon of water.
- Heat oil in a large skillet over medium-high heat. Dip each pork chop in the egg and then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
- Remove the pork to a platter and keep warm. Add onions to the skillet and cook until soft. Remove the onions from the skillet, add a little more vegetable oil and cook the mushrooms until lightly browned. Return the onions to the skillet and add the beef stock. Simmer for about 20 minutes.
- Stir together the cornstarch and sour cream. Stir the sour cream into the skillet. Continue to cook over low heat until thickened but do not boil. Adjust salt and pepper as necessary. Spoon over the pork cutlets and serve immediately.
(Pan-Fried Potatoes & Onions)
- 4 Slices Thick-Cut Bacon
- 4 Medium-Sized Yukon Gold Potatoes, cut into ½” cubes
- 1 Yellow Onion, thinly sliced
- 1/4 Cup Vegetable Oil
- ½ tsp. Seasoned Salt
- 1 Tbls. Chopped Parsley, for garnish if desired
- In a large skillet, cook the bacon over medium heat until crispy. Transfer bacon to a plate lined with a paper towel to drain. When cool enough to handle, crumble the bacon.
- Add the oil to the bacon grease in the skillet and heat over medium-high heat. Add the onions to the skillet and saute until onions are translucent. Season the onions a sprinkle of seasoned salt. With a slotted spoon, transfer the onions to a baking sheet.
- Working in batches, put some of the potatoes into the skillet in a single layer. Cook and stir until the potatoes start to brown. It is not necessary to cook the potatoes through. You just want them to take some color. Season the potatoes with the seasoned salt and transfer to the baking sheet with the onions. Continue cooking th potatoes in batches until they are all cooked.
- Bake the potatoes and onions in a 350 degree oven until they are cooked through and soft, about 25-30 minutes.
- To serve, top the potatoes with the bacon crumble and garnish with chopped parsley, if desired.