Well, today I felt the need to fill up a pan with oil and go to town.
I defrosted some pork tenderloin, shucked corn and shelled butter beans from a few weeks ago, opened up a bag of Blue Ribbon long-grain rice and made a quick dinner.
And the tenderloin will be my breakfast tomorrow, too. I'll cook up some grits, fry or scramble up an egg, add a half-slice of muenster cheese, salt and pepper. And if I feel like it...some biscuits. If not, then a piece of whole wheat toast will do. Oh, and the gravy will be spooned on top of everything. Yes, sir. That'll do ju-ust fine.
Pan Fried Pork Chops
1/2 Tbsp garlic powder
You're supposed to use the leftover oil in the pan to start the gravy, but I saved this oil (after straining it through a coffee filter to get out all of the black bits and crust) to use another time.
Boy! I love my life and all the food in it.
Yeah, that's me and Nicole. They caught me with that stupid grin on my face, again.
Clearly, Nicole is not amused.