Southern fried classics: Cajun pork chops, more
Chef Norman King, author of Southern Living's "The Way to Fry,” prepares flavor-packed dishes — pan-fried pork chops, black-eyed pea salad and deep-fried bananas foster — for TODAY.
- 4 (8-oz.) bone-in center-cut pork chops
- 1 1/2 teaspoon Cajun seasoning
- 3 tablespoons self-rising flour
- 1/2 cup plain yellow cornmeal
- 1 tablespoon butter
- 2 tablespoons olive oil
- Fresh parsley leaves
- Lemon wedges
Sprinkle pork chops with 1 teaspoon seasoning. Combine flour, cornmeal and remaining ½ teaspoon seasoning. Dredge pork chops in cornmeal mixture, shaking off excess.Melt butter with oil in a large skillet over medium-high heat; add pork chops, and cook 8 to 10 minutes on each side or until done. Squeeze juice from lemon over pork chops, and garnish, if desired. Serve immediately.
Creole seasoning may be substituted for Cajun seasoning.
- 1 (16-oz.) package frozen black-eyed peas
- 1/4 cup chopped fresh cilantro
- 1/4 cup red pepper jelly
- 1/4 cup red wine vinegar
- 2 tablespoons olive oil
- 1 jalapeno pepper, seeded and minced
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup diced red bell pepper
- 1/3 cup diced red onion
- 2 large fresh peaches, peeled and diced
- 2 cups torn watercress
Prepare peas according to package directions, simmering only until al dente; drain and let cool 1 hour.Whisk together cilantro and next 6 ingredients in a large bowl. Add cooked black-eyed peas, bell pepper and onion, tossing to coat; cover and chill 8 hours. Stir peaches and watercress into pea mixture before serving.
- 1 1/2 cups all-purpose baking mix
- 1/2 (12-oz.) bottle raspberry wheat beer
- 1 large egg
- 1/4 teaspoon ground cinnamon
- 4 medium-size ripe bananas
- Vegetable oil
- 2 tablespoon butter
- 1/4 cup firmly packed brown sugar
- 1 1/2 tablespoon brandy
- 1 1/2 tablespoon banana liqueur
- Vanilla ice cream
- Fresh raspberries
Whisk together first 4 ingredients in a large bowl. Peel bananas; cut in half lengthwise, then cut in half cross-wise.Pour oil to depth of 2 inches into a Dutch oven; heat over medium heat to 350 degrees. Dip banana pieces in batter, and fry 30 seconds on each side or until golden brown. Drain on a wire rack over paper towels.Heat butter and brown sugar in a large skillet over medium heat, stirring constantly until bubbly. Remove from heat. Add brandy and banana liqueur. If desired, ignite with a long match or long lighter just above the liquid mixture to light fumes (not liquid itself). Let flames dies down. Stir until smooth.Assemble bananas in a dish; top with desired amount of ice cream, and spoon sauce over bananas and ice cream. Garnish if desired.