NEWS: Pork Chop Tuesday gets great “product placement” on TV’s longest running program. ; )

Check it out!

Thanks, Ryan Kravitz, for sending this for the archives!

Be sure to take a look at the Why “Pork Chop Tuesday” section of the blog.

Company’s coming to our house tomorrow! Have you tried any of the yummy recipes you’ve seen here at Pork Chop Tuesday? If you have, give me a little help. If you haven’t, shame on you! Just kidding. Skip over to the post to see the recipes. I have narrowed it down to these two contenders:

pocket inside

Pot Roast Pockets link

layer in chops

Pork Chops with Field Peas link

Just click the links provided to see all about these two comfort dishes. Cast your vote in the comments section, but hurry!

In an attempt to clean out some of my magazine scraps, I came across a recipe I thought might be a success. Boy was it!

This is a great recipe for when you are “country hungry” as Mamaw says.

Like many slow-cooker recipes,  you do have to do a little prep work before you turn on your pot.

As you know, we like pork chops at our house. The name of the blog should let you know that! I usually buy the boneless chops. They are usually the ones that are on sale. The bone-in meats tend to have a bit more flavor to them though. This recipe calls for bone-in pork chops. I found some on sale, so ta da, I tried this recipe.

Pork Chops and Field Peas

1 (16 ounce) package of frozen field peas with snaps, thawed

1 1/2 tsp dry mustard

1 tsp salt

1/2 tsp garlic powder

6 (1 inch thick) bone-in pork chops (about 3 1/2 pounds)

1/2 cup flour

2 Tbsp vegetable oil

1 large sweet onion, sliced

1 (10 1/2 ounce) can condensed chicken broth

1. The first thing you need to do is take your peas out of the freezer. Mine weren’t completely thawed. They turned out just fine.

If you want, you can go ahead and dump them in your crock pot. I used on of those handy-dandy crock pot liners. If you don’t use one, you will need to lightly grease your pot.

2. Mix the mustard, salt and garlic powder together. Rub the mixture all over your chops. Then you dredge the chops in the flour. The recipe called for 6 pork chops. I only had 4.

3. Cook the pork chops in hot oil over medium-high heat 3-4 minutes per side until browned. You just want to get some good crustiness on the outside. They will cook the rest of the way in the crock pot. Only cook a couple of pieces at a time. It is never good to crowd your meat.

Save the drippings in the pan.

4. Saute´ the onion in the hot drippings over medium-high heat until tender.

Add the chicken broth, and cook 2 minutes, stirring to loosen the goody from the bottom of the pan.

5. Put the browned pork chops in the crock pot on top of the peas.

Now, add the onions.

Don’t forget the broth.

6. Cover and cook on LOW 6 hours.

In the mean time, make your mashed potatoes–yum!

The meat just fell off the bone. Consider that a warning! We had to pick some bones out of the peas, so BEWARE!

The rolls were frozen Rhodes dinner rolls. All you have to do there is let them rise then pop ’em in the oven!

This was an EXCELLENT dish! Katie thought it was funny that I was making dinner right after breakfast.

Next time I may try this with the boneless chops just to see how it does.

Critics’ Corner

Chip: I come from a long line of pork chop aficionados. I grew up eating the finest pork chops in the western world. Now, I don’t want to overstate my view of this particular meal, but it may have been the finest pork chop dinner I’ve ever had.

Megan: The word “meal” cannot describe this dish adequately. Rather, it is a superb work of artistry!

Katie: That has been one of the best meals that I’ve had in a while! It was just sooo good!

Pork Chop Tuesday went to “Pork Chop Wednesday” at Advada’s!

I have heard people talk about Advada’s for several years now. A couple of weeks ago, some friends got to talking about breakfast at Advada’s, pork chops at Advada’s, chicken and dressing at Advada’s. After Chip and I wiped the drool off our chins, all that was left to talk about was how to get to Advada’s!

Woo Hoo! A LUNCH DATE! I told him I felt it was only appropriate for Pork Chop Tuesday to go when they were serving pork chops. Wednesday is pork chop buffet day at Advada’s.

Advada’s is located in Carlisle, Arkansas.

Carlisle is a farming community that is spittin’ distance from our little town.

Carlisle was a train stop “back in the day.” It has an Interstate Exit, but most of the town is just off of the old highway, HWY 70, between Little Rock and Memphis.

It’s a small town.

Here is one of the signs you see when you drive down Hwy. 70.

Turn by the big yellow sign.

The road comes to a dead-end. Turn left into the gravel parking lot. You have arrived!

Let me tell you this…we were giddy with anticipation!

The place was much newer looking than I expected. I’ll tell you about that in a minute.

Here is the menu for the day.

We went with the all-you-can-eat buffet. I loved the stack of mismatched dishes. It made me feel right at home.

Let me tell ya, Advada’s did not disappoint! I see now why everyone talks about going there.

This is Miss Advada with one of her granddaughters. Everyone there was family. They seem like a neat bunch of folks.

I asked Miss Advada how long they had been there. She told me about 7 years, then pulled out a baggie with photos in it. Until about 7 years ago, this was what the diner looked like. It was an old quail barn. The original restaurant was over on the highway. They were there for several years.

I was told by some of the regulars that there is a story about the quail farm dating back to the early 1900s. Maybe when you go you’ll be lucky enough to hear the same story.

I’ll give you the tip our friends gave us…Go early! If you get there at noon, they may be out of food!

Next time you’re traveling down I-40 between Little Rock and Memphis, stop to eat at Advada’s. You’ll be glad you did!