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Hi, I’m Betty. Welcome to Betty’s kitchen. Last night my husband Rick and I went on a little field trip with some of you and we decided to eat out and we decided to go to Boone Tavern in Berea Kentucky because it’s pretty cost by and it’s one of the most famous restaurants. Probably we’re at the restaurant, we had salads and then following that we had our ontrays and then I took home a dessert. The two ontrays that we ordered were Chicken in a Bird’s Nest which sounds intriguing I’m sure and some of this site. And the other one was Pork Chop Some Tricky Way. And I told you at the time that I would be making one or the other of those so I have the recipe book. This is what it looks like with the cover on it. And this is the recipe right here, Pork Chop Some Tricky Way. And I decided based on the fact that I only have a few pork recipes uploaded that I would do this one rather than Chicken in the Bird’s Nest.
So, some of you maybe you’re disappointed, maybe some of you wanted to see that tricky way that the pork chops are done but that’s not what we’re going to do. So, we’re starting with our pork chops. You need four pork chops and it doesn’t really matter what size you get because these are going to be baked in the oven. And you just need to bake them long enough until they’ll get done. They do need to be trimmed of excess fat so I had this much excess fat. Anyway, I’ll show you what we’re going to do with this Some Tricky Way. We’re going to take some tomato paste six ounces but you don’t have to use the whole six ounces. You see some are still on here. You need to measure out ½ cup and then you’re going to spread that over the top of these pork chops. So, we have just finished coating the tops and the bottoms in any places on the sides that I could get to. What you want to do is introduce some parmesan cheese, some grated parmesan. You need ½ cup. I’m just going to put this on the bowl right here and break that apart. And then you need some breadcrumbs so we have just plain breadcrumbs and this is one cup’s worth so, pour that in. And the easiest thing to do here is just use your hands and get this blended together.
This is coated so I’m just going to pick up the first one that it gets kind of messy. You can mange to try to use utensils that do a lot of this but it really is much faster if you just go ahead and coat it like this. We get all those and actually pat it in if you can, that’s what the instruction say because it’s just a faint coating is not going to stick very well but that tomato paste will pick up anything you pat into it. I have patted as much of the mixture of breadcrumbs and Parmesan cheese as I possibly could into these pork chops and you could see I have quite a bit loved probably half of it. So, my suggestion to you is if you try this recipe, probably just cut that in half because as much as I could pat in, I did and it’s not going to help have some, it’s just going to fall off when you try to put it in your oil.
Over here, we have a skillet and I have started hitting some oil. In the recipe, there is nothing mentioned about the type of oil, it just says to brown them on both sides. So, what we’re going to do is you use some extra virgin olive oil and I put about ¼ cup in here. Now, I’m heating it up and it’s probably about ready. So, I’m going to leave each one of this and let any excess breadcrumbs fall off onto this tray and then place it in our heated oil. And it would just take me a minute or so to brown the bottom side and then turn it over and brown the top side so let me do that. I’ll go away and get that done. I have checked and both sides are nice and brown. Actually they’re going to be a reddish brown and that’s because of the tomato paste that’s in there as well as the breading getting browned up like you can see. So, we just put this in a baking dish and then I’m going to have to put one on the top there because of the kind of dish that I’ve chosen but that’s fine for what we’re going to do. We turn this off. Now, my instructions from the recipe book say, to add in a little water so that this will not stick, this was done way back on the days when you didn’t do cooking oil spray or didn’t have it. So, I’m starting out by just going ahead and putting some cooking oil spray on the bottom that’s already there and I don’t think they’ll stick. So, I don’t think they need the water. It won’t hurt to put the water but it is explained that that’s the purpose of putting the water in to keep it from sticking. It does need to be covered so you need a casserole dish that has a lid that fits. Now, this goes to a 350-degree oven for about an hour. And while it’s cooking I’m going to have a little sauce that I can make for it. So, it’s going to cook and then I’ll come back and take that sauce.
We have about five or 10minutes left on our pork that is in the oven and what I need to do is make a nice sauce to go over the top. We need some chicken stock or broth and I’ve chosen just an inexpensive variety and I have measured two cups worth. Now, what I need to do is take some flour and thicken this up a little bit. So, I’m going to put the flour, 2 ½ tablespoon of course into a saucepan and then I’m going to put just enough in here to get that blended together. Just take a spoon and stir for a minute or so. Try to get the lumps out. And once you do this then you pour the rest of that in and then take it over to the stove and cook it for about five minutes and it will make a nice little gravy. So, I’m going to go ahead and put that in now. I think that’s going to work out fine for us. This is going to be our gravy. It makes a lot for just four pork chops that we have but this is the recipe so here it goes on the stove and I’ll see you back in a minute.
I just got the Pork Chops Some Tricky Way out of the oven and they’ve been cooking for 50 minutes. I don’t think they needed the full hour so they were kind of getting a little and not burned but round along the bottom so I wanted to take them up. So, let’s prepare the plate coming in the way it was at Boone Tavern—that look to me like great Northern beans. And also they had some greens. Now, you can use your choice of what you want to do with those. It could be any type of bean or any type of green. The topping that goes over the pork chops is a gravy that we started making with our chicken broth and flour. So, it’s cooked upon the stove for five minutes then you add fresh cut mushrooms and these are baby portabellas, you need either ¾ of a cup or you could put maybe more but let’s try to get those in there and that’s about ¾ of a cup. That’s what the recipe is calling for. And mix this round a little bit and now let me assemble my plate. I’m just going to take one of the pork chops. Rick, did you get one or two last night? Okay, I’m going to put of the pork chops on here, there’s one and then we’ll take one from the bottom so you could see how crispy it is. It’s not burned but it’s getting kind of crispy and I could understand why they put the water in the recipe but we really didn’t need it with our cooking oil spray. So, we have the pork chops put on there and then over the top of the pork chops is a little bit of gravy. It’s not overly much but it’s enough to kind of soak in and give some good flavor and texture to this meal.
So, this is my replication of our Boone Tavern Meal which was called Pork Chops Some Tricky Way. And I have my glass of ice tea to go with it and also on top of that was some sprouts I think they were mongo bean sprouts but I couldn’t find them at the store today so we’re having Alfalfa sprouts and this is the complete dinner you might want to try just for fun because it’s a little out of the ordinary. It’s something a little different for us at least and I hope you enjoy it.