Waste Not Want Not Series
Left-over item: Spicy Corn & Crawfish Soup
My Grandmother Theda Faye, cooked the best fried pork chops. They were a beautiful golden brown. The chop was coated in a crispy crust that was delicious. The meat was hot and juicy. It was a party in your mouth. My mouth is watering, just thinking about those chops.
I miss my Granny and I sure do miss her chops. I have never tried to cook the chops. I am sure that I could technically pull off the cook challenge. It would just make me sad to prepare. My Aunt does a really good chop and I manage to chow down on those when I am visiting. But I have been unable to motivate myself to fry up a chop in my home.
On my way home from Job #1, I stopped by the store to pick up something to go with my eggplants that were screaming for attention. If I didn’t do something soon, the eggplants were going to my peeps. I really didn’t want to share with the peeps. I wanted Eggplant!
I meandered through the grocery store waiting for inspiration. I must have appeared lost or puzzled because several employees reached out with a “May I help you?” I replied “I’m cooking in my head.” Hmmmmmm
I walked past the produce, then deli, then seafood and settled in the meat section. When I ran across the chops, I immediately thought of my Granny. Then inspiration hit and I remembered the Spicy Corn and Crawfish Chowder that I had made a couple of days ago. Recipe in the soup section.
Shout out to Alexa for Maroon Five.
| Servings | Prep Time |
| 3 People | 10-15 Minutes |
| Cook Time |
| 10-15 Minutes |
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A seared bone-in Centercut Pork Chop served on a bed of pan- fried Eggplant . Ladled with Corn and Crawfish Sauce
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- 3 Bone In Centercut Pork Chops
- 1 Vegetable Oil
- 1 Sprinkle Garlic Salt
- 1 Sprinkle Black Pepper Freshly ground
- 1 Eggplant Peeled & sliced
- 1/2 Cup Half & Half
- 1 Package Fish Fry
- 1 Vegetable Oil
- 1 1/2 Cups Corn and Crawfish Soup Heat on stove until required
- In large container, place sliced eggplant. Sprinkle with kosher salt and add cream. Allow to sit while you season chops as directed below.
- In container, add the fish fry and coat both sides of eggplant. Layer on platter until completed.
- In non-stick pan, on medium low heat barely coat with vegetable oil. Once oil is heated, add eggplant. Cook for several minutes or until browning occurs.
- Flip over and continue cooking other side. Be watchful on this side it will not take as long as the first side. Once a bit brown, remove from stove and place on paper towel. Cover with foil.
- Sprinkle garlic salt and fresh ground black pepper on both sides of pork chop.
- In stainless pan, on medium low heat, add vegetable oil to barely cover bottom of pan. Once the oil is heated, add in pork chops. Cook for 3-5minutes on one side and cover with lid. The chops should change color from pink to white. Once the meat is browned a bit, flip chops . Cook and brown the other side in the same manner. Plate onto paper towel.
- Once the eggplant and chops are ready. It is time to plate. Place two eggplants side by side. Add a chop on top of eggplants in the center of plate. With a ladle pour soup over the Eggplants and chop. Serve immediately.
The chops and eggplant should be cooked at the same time. Prepare the eggplant with coating before you start cooking the chops. It should finish about the same time.
What a great way to use the left over soup too!!!
It was a tasty treat!
WOW Mimi!!! my kind of meal!! LOVE eggplant ~ can’t wait to try it like this.
Yay! I hope that you like it. It was yummy.