Originally from: http://feedproxy.google.com/~r/pwcooks/~3/ZBvUOx2_Njk/
Here’s something neat to do with yummy food so we wanted to repost it for you! Eat well!
Sometimes you just need a big honkin’ plate of pork chops dripping with bell pepper gravy. I made this recipe yesterday, Snapchatting in real time along the way. And by the way, if you’re saying to yourself, “I do NOT get Snapchat,” please know that I was in the same boat probably three months ago. I thought it was the most hieroglyphic-esque app there was, and I didn’t think I’d ever understand it.
But then it clicked. And now I love it! If you’re a Snapchatter, my username is “thepioneerwoman.”
This recipe on Snapchat is essentially the same, with the same ingredients, prep, and steps. But there are some video clips and random life moments, like when Todd walked through the kitchen and yelled “AAADDDDRIAAANNNNNNNNN!” because he’s on a serious Rocky kick lately.
Is that normal? For eleven year olds in the new millennium to watch, devour, and love Rocky movies? Please advise.
And in the meantime, please enjoy this yummy comfort food recipe!
First, make the seasoning for the pork chops: Flour, lemon pepper, seasoned salt, cumin, cayenne, salt, pepper, and love.
Stir it together…
And dredge thin, bone-in breakfast chops in the mixture, shaking off the excess.
Heat vegetable (or olive!) oil in a large skillet over medium heat and add 3 of the pork chops.
Move the pork chops around the skillet a bit and let them cook until they’re sizzling around the edges and golden on the first side.
After a couple of minutes, use tongs or a fork to turn them over. Look how gawgeously gawgeous they are!
Gawgeous.
Finish cooking them on the second side, about 1 1/2 minutes or so, then remove them to a plate.
Finish frying the rest, then set them on the plate and keep the chops warm! You can cover them with foil, or you can invert a second plate on top. Or you can do the hokey pokey and you can turn yourself about.
Just keep them warm!
That’s what it’s all about.
Turn off the skillet while you get some veggies ready. (Or, if you’re organized, which I am not, you can prep these veggies before you even start this whole adventure.) Slice an onion…
A green and yellow bell pepper…
And a red bell pepper.
Turn the skillet to medium heat and throw in all the veggies.
Cook them for about 8 to 10 minutes, stirring frequently, until they have some nice color and are soft but not mushy.
Sorry to be so bossy today! Sheesh!
Remove the veggies from the pan and add 3 tablespoons butter and 3 tablespoons flour.
Whisk the flour into the butter to make a roux…
Then cook the roux until it’s lovely and deep golden brown.
Add broth and whisk to combine…
Then cook the sauce/gravy, whisking constantly, until it’s nice and thick. Season it with salt and pepper and give it a taste, and if it’s overly thick, just splash in more broth.
For a little added richness and creaminess, splash in a little cream.
Whisk it in, take a whiff, and dream about a time, five to six minutes from now, when you’re going to get to lap up this lusciousness.
Give it a final taste and make sure it’s poifect!
Now—you guessed it—add the peppers back to the skillet.
And stir it all together.
Pork chops + Potatoes + Plate = Progress!
Spoon the sauce over the top.
Ahhhh…
Yes!
It isn’t overly fancy. It isn’t frou frou. It isn’t innovative or cutting edge or brilliant.
But to paraphrase Cookie from City Slickers: It’s brown, it’s hot, and there’s plenty of it.
Here’s the handy dandy printable!
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Word on the street is that it’s National Pancake Day! Now, I always think of “Pancake Day” as Shrove Tuesday or Fat Tuesday, the day before Lent begins. But evidently National Pancake Day is something completely different. 
We’ve also got some fabulous pancake options from my friends over in my 
And 
Now, it’s been established that I do not like bananas. But these 
We have a post all about 
First make the yummy sauce, which will eventually cook in the pan with all the ingredients. Mix together soy sauce, rice vinegar, brown sugar, oyster sauce, and sesame oil. A grand, sweet, sour combo! Stir it to combine and set it aside for a sec.
Heat a heavy skillet over high heat and add some vegetable oil. Throw in cut up boneless chicken thighs (the best cut of chicken there is!) and leave them alone, undisturbed, for at least a couple of minutes. This’ll give ’em a chance to start browning.
When the chicken has started to turn golden, start stirring it around so it’ll brown all over. 
Add some minced fresh garlic and ginger, because flavor is your life. (Pssst. It’s my life, too.)
Next, chuck in some bell peppers. I used green, but a mix of green, red, or yellow would be tremendous!
Stir in the bell pepper and let it cook for 2 to 3 minutes.
While the pan is still hot, pour in some sherry. You can also use white wine or just broth, but I really think the flavor of sherry is special in stir fries like this. And it will remind you of the seventies, which is an added bonus!
Stir in the sherry, scraping the bottom of the pan to loosen up any bits.
Turn the heat to medium-low and pour in the sauce mixture…
Then mix the cornstarch with 1/2 cup water to make a slurry…and pour that in, too. Stir the sauce for 1 to 2 minutes to thicken the whole shebang. It’ll happen quickly!
Add cashews and chopped up water chestnuts at this stage. 
Mmmm. Stir this all in so everything is coated and wonderful. Add a splash of water if the sauce seems overly thick.
A sprinkling of green onions…
And a bed of cooked rice is all it needs!
