{"id":39,"date":"2008-06-16T10:46:03","date_gmt":"2008-06-16T14:46:03","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=39"},"modified":"2010-03-15T14:02:47","modified_gmt":"2010-03-15T18:02:47","slug":"fathers-day-menu","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/menus\/fathers-day-menu\/","title":{"rendered":"Father’s Day Menu"},"content":{"rendered":"

Yesterday was Father’s Day and\u00a0Monique treated me to a home cooked meal, one of my favorites that she makes, and it is\u00a0Smothered Pork Chops with Yellow Rice and Petit Pois Peas.<\/p>\n

For the pork chop dish, first she takes about 3 large yellow or Vidalia onions and then cooks down the julienne slices in some olive oil until soft adding a little salt and pepper too. Then she will push the onions\u00a0to one side of the skillet and start browning the seasoned pork chops on both sides then pushing onions on top as she continues with browning the chops until all of them are added to the pan. Then the cover is added and the heat turned down, the onions and pork chops are slowly simmered down for a couple hours until tender and falling off the bone. She also will add some sliced mushrooms towards the end. All the while a broth is made from the onions and chops and this adds to the flavor too.<\/p>\n

Meanwhile she will prepare the yellow rice and peas in separate pots per the package directions. Typically the peas are just out of the can and seasoned a bit, maybe some butter added too and heated through.<\/p>\n

Monique also made a Key Lime Pie and some Kahula Brownies, both were great desserts.\u00a0 So, all you dads out there, do you have a favorite Father’s Day meal?<\/p>\n

Smothered Pork Chops<\/span><\/p>\n

\u00a0<\/p>\n

Ingredients<\/p>\n

3\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>large\u00a0\u00a0\u00a0\u00a0 <\/span>Onions, julienne<\/p>\n

2\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>lbs.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Center cut thin, bone-in, pork chops, seasoned with salt and black pepper<\/p>\n

1\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Tbsp\u00a0\u00a0\u00a0 <\/span>Olive oil<\/p>\n

\u00bd\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>lb.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Mushrooms, sliced<\/p>\n

To taste\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>Salt and black pepper<\/p>\n

\u00a0<\/p>\n

Procedure<\/p>\n

    \n
  1. \n
    Heat olive oil in a large skillet or saut\u00e9 pan and sweat the onions until soft.<\/div>\n<\/li>\n
  2. \n
    Move the onions to one side of the pan to continue cooking and then add a few of the seasoned pork chops to brown on each side, then move them over to continue browning all the chops.<\/div>\n<\/li>\n
  3. \n
    Cover and allow to simmer on low heat for 1 hour.<\/div>\n<\/li>\n
  4. Add the mushrooms and cover again and allow to simmer for another hour or until the meat is just about falling off the bones.<\/li>\n<\/ol>\n

    \u00a0Serve with your favorite side dish such as rice and peas.<\/p>\n

    \u00a0<\/p>\n

    Happy Father’s Day to all the dads out there and to those who made them fathers!<\/p>\n","protected":false},"excerpt":{"rendered":"

    Yesterday was Father’s Day and\u00a0Monique treated me to a home cooked meal, one of my favorites that she makes, and it is\u00a0Smothered Pork Chops with Yellow Rice and Petit Pois Peas. For the pork chop dish, first she takes about 3 large yellow or Vidalia onions and then cooks down the julienne slices in some […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[82,46],"tags":[83,2074],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/39"}],"collection":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/comments?post=39"}],"version-history":[{"count":1,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/39\/revisions"}],"predecessor-version":[{"id":1579,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/posts\/39\/revisions\/1579"}],"wp:attachment":[{"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/media?parent=39"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/categories?post=39"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/cajunchefryan.rymocs.com\/blog2\/wp-json\/wp\/v2\/tags?post=39"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}