Smothered Pork chops

4 Thick bone in pork chops
1 cup flour
2 Tbsp onion powder
1 Tbsp garlic powder
2 tsp smoked paprika
1 tsp cayenne
1 onion diced
1/2 pound sliced mushrooms
2 cups chicken broth
3/4 cup buttermilk
1/2 Tbsp hot sauce
3 Tbsp kosher salt
1 Tbsp mustard powder
1/4 cup oil

dissolve the salt in 3 cups of water
add the mustard
place the pork chops in the brine for 2 hours or so,remove and pat dry

in a bowl mix the flour,onion powder,garlic powder,paprika and cayenne
set aside 3 Tbsp of the flour mixture
dredge the pork chops in the flour
heat the oil in a cast iron skillet until hot
add the pork chops and cook 5 minutes per side
remove and set aside
add the onion and mushroom to the pan
saute 5 minutes
stir in the reserved flour mixture
slowly whisk in the chicken broth making sure there are no lumps
heat to a slow boil and cook until thickened enough to coat the back of a spoon
stir in the buttermilk and the hot sauce
return the pork chops to the pan and simmer 15 minutes,until th epork chops are cooked through

homemade rumchatta

Not as thick or as sweet as rumchatta
1 cup rice
5 cups water
12oz can sweetened condensed milk
1/2 TBSP vanilla extract
1/2 Tbsp powdered cinnamon
750ml bottle rum

add the rice and water to a blender
blend for 1 minutes
pour into a bowl and refrigerate overnight

The next morning strain thru a fine strainer and cheesecloth
add the remaining ingredients
chill
shake before drinking

Mapo Tofu

This is a great dinner. It uses a few unusual ingredients but any good oriental market should have them. its got some heat but isnt blazing hot

Sauce
2 Tbsp fermented black beans
14 1/2 oz can chicken broth
5 Tbsp chili bean paste (or sambal oleck if easier to find)
2 Tbsp rice wine
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp sugar
1 tsp ground sichuan peppercorns

2 Tbsp oil
1 lb ground pork
1 Tbsp minced garlic
2 tsp minced ginger
2 lbs firm tofu,drained and cut into 1″ cubes
2 Tbsp cornstarch dissolved in 4 Tbsp water
1 scallion green part only thinly sliced

Rinse the fermented beans and crush with the back of a spoon
add the rest of the sauce ingredients and set aside

Heat a wok over high heat until a drop of water sizzles on contact
add the oil
stir fry the pork until lightly browned,about 2 minutes
add the ginger and garlic and stir fry 30 seconds
pour the sauce into the wok and bring to a boil
reduce heat to simmer
gently place the tofu cubes into the wok and gently stir to coat with sauce
simmer 3 minutes
add the cornstarch mixture and gently stir to thicken
sprinkle the scallions over all and serve hot.

pressure cooker / instapot pot roast

3 lb chuck roast
1 onion diced
1/2 lb slice mushrooms
4 carrots chopped
1 can cream of mushroom soup
1 cup beef broth
1/4 cup water
1/8 cup cornstarch
3 tsp soy sauce
3 tsp fish sauce
1 bay leaf
1 Tbsp olive oil

heat the olive oil in the insta pot using the saute setting
If needed cut the roast into 2 chunks so it can lay flat
saute 5 minutes a side until well browned
remove and set aside
saute the onion for 5 minutes until browned
place the roast in the pot
add the mushrooms and carrots as well as the bay leaf
pour the beef broth,cream of mushroom soup,soy sauce and fish sauce over the meat
place the lid on the insta pot and seal
cook on the stew setting 45 minutes
allow the pressure to release naturally
remove the meat and slice across the grain
make a slurry of the cornstarch and water
add to the juice in the pot and stir until thickened (if necessary use the saute button to reheat

serves 4

zipper peas

8oz zipper peas soaked overnight. (i use presoaked peas from HEB)
4 strips bacon diced
1 onion diced
4 cups water

In a saucepan saute the bacon a couple of minutes.  add the onion and continue cooking until the bacon is crisp
add the peas and stir to coat with bacon grease
add the water and print to a boil
simmer 1 hour.
salt to taste