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Fried Pork Chops with Sweet Potato Hash & "Ripped" Drink

Chef Brooks fries pork chops with a sweet potato side.
Fried Pork Chops & Sweet Potato Hash
Ripped Drink

Fried Pork Chops
Ingredients
3 (3/4 inches thick) Pork Chops
1 cup vegetable oil
Tone’s Salt & Pepper to taste
1 tablespoon Tone’s Salt
1 tablespoon Tone’s Pepper
1 tablespoon Tone’s Cayenne Pepper
1 tablespoon Tone’s Granulated Garlic
1 tablespoon Tone’s Paprika
1 cup flour

Make
•Preheat fryer to 350⁰F.
•Season pork chops with Tone’s Salt & Pepper on both sides.
•Place 1 tablespoon of Tone’s Salt and 1 tablespoon of Tone’s Pepper in the bottom of a mixing bowl; add Tone’s Cayenne Pepper, Tone’s Granulated Garlic and Tone’s Paprika; also add flour. Blend together using your hands.
•Dredge pork chop into seasonings in the bowl, then place directly onto the fryer and cook for about 8-10 minutes.

Sweet Potato Hash
Ingredients
3 slabs bacon, chopped
1/2 red onion
1 large sweet potato
Tone’s Salt & Pepper to taste
1/2 cup Tone’s Parsley Flakes

Make
•Clean and peel sweet potato. Then cut into strings (or chop into small pieces).
•Chop bacon and red onion, and sauté on the stove top until onions are translucent and bacon is cooked. Season with Tone’s Salt and Black Pepper to taste.
•Add sweet potatoes to pan and cook until soft.
•Add last seasoning of Tone’s Parsley; dish up and serve was side.

Ripped Drink
Ingredients
Ice
4 oz. Wild Turkey
1 oz. Peach Schnapps
2 oz. Strawberry Orange Sunny Delight
1 lemon (1/2 juiced and 1/2 for garnish)
1/4 can Sprite

Make
•Add ice to shaker and serving glass.
•Add wild turkey, peach schnapps and lemon juice, place lid on shaker and shake well.
•Pour into glass, leaving room for a little Sprite for fizz. Garnish with 1/2 a lemon if desired.
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