8 southern skillet chops Recipes

bone-in pork loin chops (8 oz each), canola oil, diced tomatoes with mild green chilies, undrained, black-eyed peas, rinsed and drained, shredded cheddar cheese , optional

sliced bacon, diced, chopped onion, hominy, drained, eggs, beaten, pepper

melted butter (or bacon fat), all-purpose flour, stoneground cornmeal, sugar, salt, baking powder, irish cheddar cheese (grated ), buttermilk, vegetable oil (or melted butter), egg (beaten ), figs (or 1/2 cup dried , remove stems and chopped), fennel seed

skillet of cornbread, sleeve saltine crackers, butter, chopped celery, onion, chopped, chicken stock, salt, freshly ground black pepper, sage, poultry seasoning, eggs, beaten

homemade chicken broth (see zaar tutorial), homemade skillet cornbread (skillet cornbread ( 2 batches), sandwich bread (white or wheat), sliced celery, chopped onions, green onion, thinly-sliced (including some of the green stems), green bell pepper , chopped (optional, but i include it), butter or 8 tbsp margarine, chopped italian parsley, eggs, divided, kosher salt or sea salt, to taste, freshly-ground pepper , to taste, seasoning salt , to taste (optional), sage , to taste (optional)

bacon, lean ground beef, onions, chopped, oil, frozen hash brown potatoes, thawed, mexicorn whole kernel corn, with red and green peppers, drained, green chilies, chopped, drained, barbecue sauce, cheddar cheese, shredded, salt (optional), pepper (optional), refrigerated buttermilk biscuits (could also use southern style or reduced-fat buttermilk biscuits)