The Empress of Soul, Gladys Knight, sings with her heart and soul, and it seems she cooks the same way, judging by this recipe!
If you haven’t watched "Harry," the TV show that's a blend of talk, music, comedy, and variety, starring Harry Connick, Jr., you’re in for an entertaining hour. There isn’t much this guy who was born and raised in New Orleans can’t do!
Harry’s a great melodic singer/pianist/composer; he proved his acting ability in the movie "Hope Floats,” and he’s a devoted husband to his wife and 3 daughters ~ a family man at heart who idolizes his 90-year-old father ~ and, the guy likes to cook too, his specialty being NOLA food and BBQ!
He has a quick wit, he’s funny, funny; however, he does not take kindly to being interrupted when he’s speaking, nor does he interrupt anyone. I've seen him chew a person out more than once or twice for doing that to him!
|Gladys & Harry|
I did adapt her recipe slightly. I finished the dish in the oven instead of on the stove-top. Feel free to continue cooking it on the stove-top, if you desire. I just thought it would be easier to let the oven do the cooking and I wouldn’t have to keep checking up on it.
The dish was great, very delicious! The chops were tender and tasty, as well as the onions and the peppers. The mild flavor of the rice was perfect with the addition of V-8 poured over it all. Who knew that V-8 juice would make such a flavorful sauce for pork chops and rice!
If you’re looking for something a little different to cook on a chilly evening ~ here you go, try this!
It’s a keeper that I will be making again!
Gladys Knight's Spanish Pork Chops
4 thin pork chops (boneless or bone-in)
½ teaspoon Lawry’s seasoned salt, plus more for seasoning
½ teaspoon pepper, plus more for seasoning
½ cup all-purpose flour
½ teaspoon garlic powder
¼ cup canola oil or vegetable oil
1 onion (yellow or white) cut in slices
1 green bell pepper cut in rings
12oz of original V-8 juice
2 cups cooked rice
Preheat oven to 350°.
Salt and pepper both sides of the pork chops and sprinkle with garlic powder.
Combine the flour, salt and black pepper.
Dredge each side of the pork chops in the flour mixture, and then set aside on a plate.
Heat the canola oil over medium to medium-high heat in an ovenproof skillet.
Add the pork chops and let sizzle for 1 minute and immediately flip and brown lightly other side for 1 minute.
Place sliced onions evenly on the pork chops.
Put one bell pepper ring on each of the pork chops.
Fill each ring with cooked rice.
Pour V-8 juice over each of the pork chops.
Cover pan and bake until the onions and peppers soften, and meat is tender, about 30 minutes.