Frank Davis New - Full Recipe

	They're thinly-sliced pork chops, seasoned, dusted in flour, and baked in the oven until tender and juicy. If you're the kind of person-like my granddaughter Elisabeth-who likes your pork chops fried, you'll genuinely love these, because they taste pan-fried. Actually, they taste better than that! And served with corned brown rice and buttered broccoli, they constitute a full-fledged meal that's hard to beat.
Ingredients:
8 thinly-sliced breakfast pork chops 2 tsp. Frank Davis Pork Seasoning (or see Chef's Note #5, below) 2 cups all purpose flour Non-stick cooking spray (Pam, Crisco, etc.)
Instructions:
First, preheat your oven to 350 degrees and spray a shallow cookie sheet with Pam. Then, while the oven is heating, season each pork chop—front and back—with a light sprinkling of pork seasoning and rub it in briskly with your hands. Immediately afterwards, dredge each chop in the all-purpose flour, shake off the excess, and place it on the cookie sheet. When they’ve all been dusted, slide the chops into the oven on the center rack. Cooking procedure is very simple—bake the chops on one side for 20 minutes, then turn them over with a pair of tongs and bake them on the other side for 15 minutes more. For best results, I suggest you serve them piping hot the minute they come out of the oven!
Chef's Notes:
What to serve with them? Take about four cups of brown rice, rinse it thoroughly until the water turns clear, and place it into your electric rice cooker. The correct ratio of water to brown rice in an steamer-cooker is "one knuckle depth" of water over the depth of the rice (in other words, touch the top of the rice in the cooker with the tip of your finger, then fill the cooker with water up to the level of your first knuckle-maybe a little bit higher for soft fluffy rice). Halfway through the cooking process, open the cooker and stir in 2 cups of onions which you've sautéed in one stick of butter until golden brown, along with all the kernels of cooked corn which you've cut off 6 cobs. Finish cooking the rice in the steamer, stirring once or twice in the process and serve hot and steaming with the chops.
To intensify the flavor of the rice, feel free to substitute defatted chicken broth or vegetable broth for the water in the steamer. I also recommend you fold into the rice a little extra margarine when cooking time is complete.
How to cook the corn? Don't boil it, don't roast it, and don't grill it. Shuck each ear and wrap them individually with sheets of waxed paper. Then microwave the ears four minutes for each two ears of corn-which means you'll have to nuke the half dozen ears for 12 minutes. They'll come out tender, plump, and bursting with a natural flavor you won't get by boiling them! When the ears cool enough to handle, take a sharp knife and slice off the kernels.
Broccoli also goes great with these pork chops. Cut the florets from the stalks, wash them in cool running water, drain off the excess, place the florets into a microwave safe bowl, and nuke the vegetable for about 6 to 8 minutes or until the turn "tender-crisp" (cooked but still retaining a certain crunch). When they're ready, and while they're still hot, take the florets and toss them with margarine and a sprinkling of Frank Davis Vegetable Seasoning (or a comparable brand).
If you don't have any of my pork seasoning on hand, you can also season the chops with plain salt and black pepper. If you'd like to know more about my pre-blended seasonings, visit my web site. Just click on the Frank Davis link at the bottom of the page.