Pork Chops Simmered in Sauce Served with Beets with Feta

There are some foods that have no neutral ground.  People seem to either love these or hate them.  Some to the point of real sour faces at their mere mention!!  In our family these foods are liver, beets, sauerkraut, and stewed tomatoes.  My mother, brother, and sisters and I all love liver.  Everyone else HATES it.  The same group loves beets and the same group hates them as it goes with the rest of the list I have given.  Except for Mother's stewed tomatoes.  This was a dish my Dad loved and my Mother made it for him, all of us kids hated them although we all love tomatoes otherwise. Who knew??

Well anyway my son made this dish (which shocked me, I did not think he would even eat a beet).  It was so delicious that I took everything back up when I visited so he would make them again!!    The sweetness of the roasted beets with the salty Feta cheese, oh my.  This is tasty!  Here is how he made them.

Ingredients for Roasted Beets with Feta Cheese:

3-4 fresh beets peeled, trimmed, and diced into 1/2" chunks
1-2 T. olive oil
1 t. salt
pepper

2-3 t. fresh lemon juice
3-4 sliced green onions
3-4 T. crumbled Feta cheese

Preheat the oven to 450 degrees F.  Toss the beets and olive oil together and season with salt and pepper.

Spread evenly across a baking sheet and roast until tender, 30-35 minutes.  Check and stir once half way through the roasting time.  Transfer into a bowl and toss with green onion and lemon juice.  Top with Feta and serve.  This is a departure from anything I had ever eaten and I really thought it delicious.

Pork Chops Slow Simmered in Sauce Ingredients:

4 center cut pork chops on the bone 3/4" thick

Dredging mixture:
 1 C. flour
2 T. onion powder
2 T. garlic powder
1 t. cayenne pepper
1 t. salt
1 t. black pepper



 Sauce:

3-4 T. oil
1 C. stock
1/2 C. buttermilk
sliced green onions or parsley for garnish

Pat the pork chops dry with paper towels and set aside.  Mix all of the dredging ingredients in a wide shallow dish.  Dredge the chops and shake off excess mixture.

Heat a large skillet with the oil at medium high heat and place the pork chops into the hot oil.   Fry 3-5 minutes per side until golden and turn repeating the process.  Remove the chops to a platter and set aside.  Mix 3 tablespoons of the seasoning flour into the drippings and whisk well.  Add the stock and continue whisking until it thickens a bit.  Stir in the buttermilk, stir together , add the chops back to the pan, and reduce the heat to simmer.  Cover and simmer over very low heat for 5-8 minutes until the pork is cooked through.  Taste and correct seasoning as needed remove to platter and top with the sauce.  Garnish with parsley or sliced green onion and serve.