Pan Fried Pork Chops with Mac 'n Cheese

The SLP and I have been on the hunt for the best macaroni and cheese recipe and this one is a definite contender! It was yummy! Made a HUGE amount so I will be cutting the recipe in half the next time I make it.

The pork chops I picked up on sale at my local grocery store for a steal. I hadn't cooked pork chops since I lived at home and the theory then was cook 'em until they're hard as rock...I think that was the parental preference...the SLP and I prefer them a little on the tender and yummy side. I chose the boneless variety for a more even cooking experience =) SUPER QUICK COOKING METHOD!

Enough of my chit chat...on the recipes!

Pan Fried Pork Chops

3-6 thin cut chops
1/2 cup flour
salt and pepper
canola or olive oil (YOUR preference)
3-4 tbsp butter (the butter adds a yummy layer of flavor)

Heat oil and butter to medium heat. Meanwhile add flour to low rise dish (paper plate works for easy cleanup) and a bit of salt and pepper. Combine. Now salt and pepper each side of the chops. Dredge the chops in flour mixture. Shake excess off. Place in heated oil and butter mixture. Cook 2-3 minutes on one side. The edges should be a golden color before flipping to other side.



Cook 1-2 minutes on uncooked side. Drain on paper towel to remove excess oil. SERVE.



Macaroni and Cheese by The Pioneer Woman

4 cups dried macaroni
1/4 cup butter
1/4 cup flour
2 1/2 cups milk
2 tsp (heaping) dry mustard, to taste
1 egg, beaten
1 pound cheese, grated (sharp cheddar)
1/2 tsp salt, to taste
1/2 tsp season salt, to taste
1/2 tsp ground black pepper, to taste (do NOT use fresh ground...must use the stuff in a can)
optional spices: cayenne, paprika, thyme

Cook macaroni until very firm...DO NOT overcook as this will be going into the oven to finish cooking....Drain

Beat egg in small bowl

In large pot, melt the butter, sprinkle in flour. Whisk together over medium low heat. Cook mixture for 5 minutes, whisking constantly. DO NOT burn!

Pour in milk, add mustard, and whisk until smooth. Cook for 5 minutes until very thick. Reduce heat to low.

Take 1/4 cup of sauce and slowly our into beaten egg, whisk constantly to avoid cooking the egg (this is called tempering). Add mixture back to sauce and combine.

Add in cheese (reserve 1/2 cup for later) and stir to melt.

Add pepper and salts. Taste sauce. Add more salt or pepper to taste. DO NOT under salt!

Pour in drained macaroni. Stir to combine. Pour mixture into a buttered baking dish (a 2 quart or 9x13). Top with reserved cheese. Bake 20-25 minutes at 350*




The entire meal plated for consumption =)