While we were out and about last weekend, Rich came across a bag of frozen sweet potato fries, and we wondered if they would come out any crispier than did my home-cut version. The ingredient list was considerably more than just sweet potatoes, but there didn’t seem to be any major chemical additions, so we decided to take them home and try them out.
Good sweet potatoes, but better gravy.
•1 cup flour
•2 tbsp onion powder – I used 1 tbsp dried sliced onion
•2 tbsp garlic powder
•1 tsp cayenne
•1 tsp salt – used season salt
•1/2 tsp freshly ground black pepper
•4 pork chops, I used boneless, this time
•1/4 cup olive oil
•2 cups vegetable (or chicken) stock
•1 cup buttermilk
•1 bag frozen sweet potato fries
•32 oz canola oil
•Chopped fresh flat-leaf parsley, for garnish
Combine the flour together with the seasonings in a large flat dish.
Thoroughly dry the pork chops and dredge in the seasoned flour, shaking off any excess.
Heat the olive oil in a large skillet and add the pork chops, cooking for 3 minutes per side, just until browned (I had some leftover diced onion and jalapeño I added as well). Remove to a plate and keep warm.
Add a tablespoon or so of the seasoned flour to the drippings in the pan and stir to combine.
Stir in the buttermilk and return the chops to the pan. Spoon the sauce over the chops, cover, and simmer for 5 minutes, until the pork is cooked through. Keep warm and make your fries.
I used my deep fryer again, set at 350º, as recommended on the side of the package.
As the fries are done, remove from the oil, turn out onto a rack over a paper towel-lined pan, and keep them warm in a low oven while cooking the remaining potatoes.
These were a touch crispier than my home made attempt – perhaps because they had been precooked somewhat?
When everything is ready – serve the fries and the chops topped with the gravy and fresh chopped parsley – don’t cheap out and skip the greenery, it is more than just a garnish.
Who needs cheese curds?