Pork Chops, Rice, Green Beans, Coleslaw and Gravy <\/p>\n\n\n\n
First thing you want to start is your rice, then your pork chops, then green beans and coleslaw. Last thing is your gravy. <\/p>\n\n\n\n
Bring water to a boil add a pinch of salt to the water then add rice. Give it a quick stir then turn down pan to a simmer and cook covered for 20 minutes. <\/p>\n\n\n\n
We use thin bone in pork chops. In the bottom of your frying pan add 4 Tablespoons of oil and get it hot. Season pork chop with salt and pepper and Krista Seasoning. Add Pork Chop to a hot pan. Cook Pork Chop on first side until it releases. Cook the other side until nice golden brown. Take the pork chops our and set on a plate and cover to let rest. Save the greese in your pan to make your gravy. <\/p>\n\n\n\n
Cook Pork Chop in a pan to save drippings and oil.\u00a0 Add flour to make a roux stir cooking flour for 1 to 2 more minutes to get the flour taste out.\u00a0 Add 2 cups of room temperature water and stir until smooth consistency. After smooth add evaporated milk.\u00a0 Bring to a boil for about 3 minutes. Salt and pepper to taste.<\/p>\n\n\n\n
You can use any mixture of shredded vegetables with this dressing recipe, we used 1 head of cabbage, and 3 large carrots<\/p>\n\n\n\n
In a small bowl stir together mayonnaise, vinegar, sugar, and salt and pepper. Pour mayonnaise mixture over slaw. Toss lightly to coat. Salt and pepper to taste.<\/p>\n\n\n\n