I've been ordered by Greg to post here tonight. Currently, Greg is in the kitchen sopping up the leftover sauce I made for my chicken fried pork chops with a german pumpernickle cocktail bread that I found at Renys.

I got three thumbs up for dinner tonight, one from Greg and one each from Vicky and Mary who both happened to stop by around 5:30 to see "what was up." What was up was two hungry females sniffing around for a dinner invite!

Anyway, my skeleton for dinner was a load of boneless pork chops, some swiss chard that I need to use, and an acorn squash. I halved the squash scooped out the seeds and placed both halves flesh side up in a roasting pan with about 2 inches of water in the bottom. I placed a bit of butter and salt and pepper in each half and roasted them at 350 for an hour.

I decided to chicken fry the pork, so I trimmed the chops, beat the crap out of them with a wooden mallet to flatten them, dredged them in a mixture of flour, ground sage, cayanne, salt and pepper and then added them to a skillet with hot hot vegetable oil (almost to smoking hot) and fried on each side for about 3 minutes a side.

While that was going on, I sauteed chopped leeks with garlic and olive oil and then added the swiss chard and let it wilt down and "marinate " on low until time to eat.

After the pork was done, I removed the chops, drained off the oil, and then scraped the scrapings off the bottom the pan, added butter and about 1/2 the remaining dredge flour with spices to make a rue. I had some nice strong homemade chicken stock in the fridge that I added to make a sauce, then placed the pork back in the sauce and made sure they were covered.

The pork was very juicy and had a great spice to it. Greg is still in the kitchen searching for leftovers.

Even if you don't try the pork, try the chard, it is one of my favorite easy vegetables and everyone will be really impressed.

Enjoy,
Seth