South For The Winter Week 2

Pork Chops with Rich Caper-Lemon Sauce, Biscuits, and Sauteed Green Beans

Welcome to Week 2! I was on Pinterest earlier and pinned some workouts. I’m going to need them if we’re gonna keep this up! I saw this pork chop recipe last week in the Jubilee cookbook when I was looking for the fried chicken recipe, and I knew I wanted to make these because my mouth watered when I read it. The author modified the recipe from a recipe from New Orleans. It was very good, especially if you like capers, the salty goes very well with the lemon. Next time I would do a couple of things differently; I would use boneless chops because I can get thicker ones and I think they would have been a little better. I would also cut 1/2 cup of the broth in the sauce, it was just a tad too much liquid for the amount of flour. I didn’t think it thickened up as much as it should have.

Jarrod made homemade biscuits! He used White Lily flour, which he had to order off the interwebs. They use it down south, and I will say, those were some exceptionally fluffy, tasty little gems! So yeah, I guess ordering internet flour was a good call. I sauteed some green beans with the rest of the garlic and shallots from the sauce with a little butter. We had a nice bottle of Sancerre wine (some of it went in the sauce) and all in all a very tasty little dinner!

Hope you enjoyed and get inspired to experiment in your kitchen! I’m going to write a post about our cookbooks at some point. I’m working on two other posts and haven’t finished either one, but the great thing about this blog is that I don’t have rules! I’ll get to it when I get to it!

Cheers! ~ Jen