Pan-Fried Pork, Fried Potato (Hashbrown), and Mushroom Cream Sauce

When I was little, my mom used to take inspiration from all over the world when it came to dinner. Dinner could be Thai, Chinese, Creole, Mexican or even German. While we didn’t eat a lot of German food, my mom made one dish that I absolutely loved. So, as I do with most of my favorite dishes, I had a craving and replicated it at home. Now my husband feels like I did as a child, he never knows what’s for dinner, or where its inspired from.

Traditionally the potatoes in this dish were not hashbrowns, but thats the way my mommie always made it, so thats the way I make it too. Now in full disclosure, this is not the healthiest dish, but life is too short to not mix it up every now and then. Besides, I’m from the south, and we use butter like its water.


**This dish was made for four small servings, so please double or triple it if you’re hungry, and/or if you have more people who want to eat.**

  • 4 frozen hashbrowns slices (you know, those kind you eat for breakfast)
  • 4 thin cut pork chops (its important that they are thin cut, because you want to make sure the pork doesn’t overshadow the hash browns and mushroom cream amazingness)
  • 2 c sliced white button mushrooms
  • 1 c sliced white onion (slice them per your own liking)
  • 1 tube trader joes chicken bouillon, see here (if you don’t have a Trader Joes near you, after you cry, know you can substitute a regular cube)
  • 1 tbsp unsalted butter
  • 3 cloves chopped garlic
  • 1 c flour
  • 1 c heavy whipping cream
  • olive oil
  • salt and pepper
  • onion and garlic powder (I should give this duo a name, because I ALWAYS use them both)
  1. Season the pork chops with salt, pepper and both the powders (i.e.- the onion and garlic powder), be careful about the salt because they are so thin.
  2. Place all the flour in a bowl, and flour both sides of each pork chop.
  3. Place 2 tbsp olive oil in a heated saucepan (medium/high), and place each pork chop in the heated oil. Cook for approximately 1-2 minute son each side, or until browned on each side. Place each pork chop on a metal rack to drain. (this will ensure the flour crust doesn’t fall off, and stick to something.)
  4. In the same saucepan, fry each hash brown on both sides. If necessary add more oil to the pan to ensure each hashbrown is fried with a nice coating. Remove the hasbrowns and if there is room, place them on the same metal rack as the pork chops.
  5. In the same pan, add a little more olive oil, as well as the chopped onions and sliced mushrooms to the pan; cook for approximately 5-10 minutes on medium until the onions are soft, and the mushrooms are browned. Add the chopped garlic and cook for another 3-5 minutes.
  6. Add the butter to the pan, and stir until melted. Add the cream to the pan, and stir until the mushrooms mixture is completely distributed throughout the cream.
  7. Add the concentrated chicken broth, and stir until completely mixed together.
  8. Bring to a boil, then reduce and allow to simmer for approximately 5 minutes. Your sauce should begin to thicken.
  9. Taste the sauce, if it needs more salt, pepper, onion powder, or garlic powder, now is the time to add it.
  10. To plate, place the hashbrown on the bottom, add the pork chop on top, and pour the sauce over top.
  11. Enjoy!

Fried Rice, with Roasted Pork Belly

I love Chinese-style fried rice, and whenever I have leftover meat or rice in my fridge I like to stir fry it and make friend rice. The best thing about fried rice, is that it doesn’t matter what kind of meat you have, as long as you have eggs and onions (staples in my house) you are good to go! As this recipe can be edited multiple ways, I’ll add comments where you can edit it to your choosing.

** In this recipe I choose to use the roasted pork belly that I had made earlier in the week, the best part about this dish is that you make it with leftovers that you already have in the fridge and on hand. **


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  • 1c chopped pork belly, see recipe here –> you can really use any meat you want, just as long as its seasoned with Asian-esque (think sesame oil, soy sauce, teriyaki sauce…you get the idea)
  • 1 medium sized onion, chopped
  • 2 green onions, chopped (white and green part)
  • 3c cooked jasmine rice, the recipe will taste better if you use rice that is a day or two old
  • 3 eggs scrambled
  • 1 tbsp olive oil
  • 3 cloves garlic, chopped
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1/2 package of fried rice seasoning (I like to use this Kikkoman one, click here)
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 1/2 tbsp pepper
  1. In a heated wok, add the olive oil and cook the onion for approximately five minutes, add garlic and cook for another 5-10 minutes or until the onions and garlic are translucent and soft, but not browned.
  2. To the same wok, add the cooked rice, green onions and meat, and stir-fry until the rice and meat are heated through.
  3. Season the rice mixture with the garlic powder, onion powered, pepper, soy sauce and sesame oil; stir until combined thouroughly. Taste and if necessary add more soy sauce, or seasoning.
  4. Add the scrambled egg over the rice, and stir until cooked thouroughly.
  5. Yum!

A Healthy Choice: Salmon and Kale

My nana recently told me that salmon and kale were super foods (well I’m sure she said salmon, and only pretty sure about kale…). Either way, now that I have discovered a way to cook salmon so that I’ll like it, I try to make it every two weeks or so. Now, Ive already written my recipe for the salmon (see here), and I’ve included the recipe for the kale below.





Easy Steamed Kale

  • 4 c chopped kale; when you chop the kale, be sure to remove the firm thick stems, the stems are too firm
  • 1/2c water
  • 1 tbsp butter
  • 1 chicken bullion cube
  • 1 tbsp chopped garlic
  • 1 tbsp olive oil
  • salt and pepper to taste
  1. Add the butter, oil and garlic to a large stock pot. Cook the garlic for approximately 7 minutes, or until browned.
  2. Add the water and chicken stock, and stir until the stock cube is dissolved.
  3. Add the chopped kale to the pot, stir until the liquid completely covers the kale. Cover the pot for 5 minutes.
  4. Remove the lid from the pot, and cook until the kale is soft, and the water is dissolved. If the water dissolves, and the kale is still not soft, add more water to the pot, and continue to steam the kale.
  5. Enjoy!