This flavorful, fork-tender pork chop recipe is a great base for a variety of easy, single pan meals that are perfect for busy weeknights.  Versatile and budget friendly, this simmered skillet dinner has become a staple in our house. Swap the green beans for black eyed peas and serve with cornbread, or replace the rice with red or gold potatoes. The possibilities are really endless, and the best part is this recipe turns your pantry staples into a quick, delicious dinner with only a single pan to wash.

Ingredients:

• 1 pkg pork chops, the cheap thin cuts come out perfect
• 1 5oz package of yellow rice
• 1 2/3 cups of vegetable broth
• 1 can of Italian green beans
• minced garlic to taste
• seasoned flour for dredging
• oil or butter for frying

 

Instructions:

Dredge pork chops in flour seasoned to your taste.  Here I added blackened seasoning and onion powder to the flour for a bit of a kick.

Preheat oil or butter in skillet on med-high heat.  Sear the chops on each side, just enough to lightly brown the flour coating.  Remove from the pan and set aside.

Add a touch more oil to your skillet if needed, along with minced garlic and green beans and pan fry just a couple of minutes, stirring halfway through to evenly cook the beans.

Move the green beans to one side of your skillet, and add yellow rice and vegetable broth.  Return pork chops to the pan.

Bring to a boil then lower the heat, cover and simmer for about 20 minutes.

Pro tip: if you have the time, instead of simmering on the stovetop, cover with foil and roast in oven for maximum tenderness.

 

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A photo has been circulated on social media depicting a controversial statement displayed at Delta Daiquiris in Delta, Louisiana. The photo showed a hand-written message in the window that said “All Lives Matter”.  Several in the community found the statement offensive.

Owner Allen Kitchens Sr. said the statement has been removed.  The message was posted without his approval or knowledge.

“I apologize for the behavior of our employee who wrote the message on the drive-thru window at the Daiquiri. This was totally unacceptable. I was unaware that this had occurred and have disciplined this employee. I have been in business for 50 years and have always treated everyone with respect and in a way that I would want to be treated,” Kitchens said.

Late Sunday, all of the signage at Delta Daiquiris was related to conducting business.

Rhonda Day, owner and operator of the Historic Klondyke Trading Post, has announced that effective Tuesday, May 26, 2020, the Klondyke will go back to serving only lunches. Their new hours of operation will be from 10 a.m. to 2 p.m.

“We’ve been doing this for a long time and are getting older,” Day said. “COVID-19 changed everything. We were lucky enough to have spent some time away from the operation during the worst of the crisis. During that time we got to, for the first time in 15 years, relax and play with the grand kids. We liked it a lot.”

“The new hours will allow for the restaurant to still serve the public we love, and we are considering renting out the karaoke bar for special events in the evening” Day said.

Rhonda and David Day came to Vicksburg in 2004 to operate the old Garfield’s Restaurant at the mall. “That deal was doomed from the start, but we fell in love with Vicksburg,” Rhonda Day said. “It is one of the most beautiful places on the planet and we believe we were led here by divine providence.”

Soon after arriving, the Days opened HorseFace Harry’s Cafe on Halls Ferry. Six months later they purchased the Klondyke on North Washington Street.

“Operating two restaurants was a bit much for mom and pop” quipped Day. “So we joined forces at the Klondyke and have been at it ever since.”

The Klondyke has been voted Vicksburg’s Favorite restaurant several times and is noted for its steaks, ribs and hot lunch.

“Friday is still the big lunch of the week. That Crawfish Creme Creole plate has been a best seller for 15 years. People tell us all the time that it’s the best lunch in town. I am going to start serving it every day for lunch.”

You can visit the restaurant on Facebook here, where a daily menu is posted.