Perry’s Pork Chop Recipe with Pork Loin, Bacon, and Carrots

Next Big Futures article Pork chop is one of my favorite dishes and the best part about this dish is that you can make it in advance and still enjoy it later.

If you want to make this dish ahead of time, you can skip the pork chop and just add some pork and veggies to the pork chops.

It is also perfect to make ahead of Thanksgiving when you want some of the classic Thanksgiving recipes.

Ingredients: Pork chop, pork chop bone, carrots, onions, celery, and ginger 1.

Boil the pork until tender.2.

In a large skillet, melt the butter over medium-high heat.3.

Add the pork, carrots and onions.

Stir frequently until carrots are softened.4.

Add celery and ginger and stir until ginger is fragrant.5.

Add salt, pepper and cayenne and cook, stirring constantly, until vegetables are tender.6.

Season to taste with salt and pepper.7.

Cut pork chop into bite-size pieces and serve with mashed potatoes, cornbread, or mashed potatoes and gravy.

Recipe Notes: I like to sauté the pork at low heat in a large pan of salted butter and a small amount of olive oil.

Then, I add a little more olive oil and cook the pork over medium heat until it is golden brown.

You can adjust the amount of oil to your taste.

I always like to serve pork chop on top of mashed potatoes or cornbread with gravy.

Serve pork chop with mashed potato, corn bread, and gravy or even roasted potatoes and rice.

Recipe from Next Big Fruits.

Perry and his brother, Joe, started Perrys Perch Club in 1994.

The club is dedicated to giving back to local businesses and helping local farmers.

They are now open for membership at their new location in Houston, TX.

For more information about the club, visit the club’s website.

Perris Perch is also on Instagram, Facebook, Twitter, Pinterest, and Google+.