Kitchen Concoctions





Torn

This is the 3rd post I have tried to type up for this recipe. Like I have mentioned before I can’t help but over obsess about this blog. I over think things and worry about things. I want to make sure it is funny and interesting to read- that is why I feel I can not just post a recipe but have to have funny little antidotes to go with it.

But then I am torn what do I say, how much personal information do I share. I mean I have to write a little bit about my self and things I try, do and see. But this is still my personal life and even though there are things I am willing to share with kind strangers, I don’t want to over step my boundaries with regards to posting things regarding myself, my friends and my family.

With all this being said I think about the family that is popular tabloid news lately- Jon and Kate Plus 8. I have to admit that I am kind of obsessed with them. I have watched their show several times (I am actually watching it as I type this) but I can’t help it the kids are so adorable. But have they gone too far? I am sure when they originally signed up for the show they had good intentions to do the show to help them with the expenses of a family of 10. But what about the kids? Many feel they have let fame and fortune control and manipulate them. At least with the blog I am in complete control. I convey as little or as much information as I want. I am not being told what to do or what to write.

I constantly tell myself that when I am rich and famous I will remember my humble beginnings. Thank my friends, family, and fans that have stuck with me from the very beginning. That I will be grateful for book signings and that I will stay positive and not let my overworked, tired self that sometimes becomes grumpy with lack of food and sleep ruin a fans day. That years from now I will still have great ideas and be funny. That I will not let fame get to my head that I will be true to my roots.

Anyways, maybe as my blog grows I will began to feel more comfortable sharing more personal thoughts and feelings, but I don’t want to end up in the tabloids! This all doesn’t make sense. I feel like I am just babbling on.

So with all that random babbling being said and back to reality the below recipe is amazing (DO NOT QUESTION ME ON THIS ONE)! I haven’t cooked pork chops in quite a while but recently got them at a great deal. I looked and looked for THE recipe to cook up these bad boys but nothing seemed just right. So after going through my pantry and fridge this is what I came up with. And I must say I am giving my self two pats on the back (and rubbing my stuffed belly at the same time; I know I am soooo talented) for a job well done on this amazing dinner!

French Onion Pork Chops

4 bone in pork chops
1 pkg. French Onion seasoning (the stuff you make dip out of)
3 tablespoons olive oil, divided
4 tablespoons butter, divided
1 large white onion, thinly sliced
2 tablespoons flour
3/4 cup vegetable stock
½ cup buttermilk
½ cup mozzarella cheese, shredded
½ cup Parmesan cheese, shredded
Salt and pepper
White rice, cooked (enough for your family)

In a large sauté pan over medium-high heat, heat 1 ½ tablespoons olive oil and 2 tablespoons butter. When the butter is melted, add the sliced onions, salt and freshly ground black pepper and cook until caramelized, about 15 minutes, or until melted down, brown and sweet.

While onions caramelize, drizzle pork chops with 1 ½ tablespoons olive oil. Rub French onion seasoning and crushed black pepper all over pork chops. Let marinate for at least 30 minutes. Place on pan under broiler and cook 5-7 minutes on each side until done.
When onions are done, remove from skillet and set aside. In the same skillet that the onions were cooked, over medium-high heat, melt remaining 2 tablespoons of butter. Add flour to the melted butter and cook about 1 minute, making sure there are no lumps. Whisk in vegetable stock and buttermilk and season with salt and freshly ground black pepper. Let it come up to a bubble and thicken then turn off the heat. Add the cheeses and stir until melted. Stir in caramelized onions and put sauce back on heat just to make hot.
Serve sauce over cooked rice and pork chops. Serves four.

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