Fried Okra – Whole

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Have you ever noticed ‘whole’ fried okra on a menu at a fancy restaurant?

Not me…. I hardly go to restaurants, much less fancy ones… but a neighbor of my folks cooked some of the okra that my folks grew and she cooked it whole and fried! Not something I’d ever seen done, much less tasted.

Mom said it was good so I had to try it.

I mixed up some corn meal with a tad of seasoned salt, an egg wash and battered my okra. I preheat some oil in a cast iron skillet and when the pan was hot (You can tell if the oil is hot enough by dropping a single drop of water into the oil. If it skips and jumps it’s hot!) I laid them gently into the pan and let them cook.

It only took a couple of minutes for them to brown on each side and they were done!

whole okra fried
whole okra fried

You hold it by the stem end and munch up the pod.

Delish! And now I have one more way to cook all that okra next season!

Besides it’s pretty on the plate!

whole okra fried plated
whole okra fried plated

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Has it gotten cooler in your neck of the woods? It’s been cooler here this week and while I haven’t made any more recipes with pumpkin (yet) I have dug out some apple cider mix.

apple cider mix
apple cider mix

Yup, paired it with boneless pork chops last night… and made this tasty meal:

Pork apple cider glaze
Pork apple cider glaze

I served it with pan fries and a veggie. The apple cider glaze combined with the boneless pork just says “It’s fall ya’ll.”

Look no further, here’s the recipe for Apple Cider Glazed Boneless Pork Chops

Print Recipe
Apple Cider Glazed Boneless Pork Chops
Feeling like fall? Use some of that apple cider in this pork dish and watch it disappear.
boneless pork apple cider
Course Main Dish
Servings
people
Ingredients
Course Main Dish
Servings
people
Ingredients
boneless pork apple cider
Instructions
  1. Heat oil in a medium sized skillet. Season your pork with salt and pepper and add to pan. Cook until brown then flip and cook the other side until browned to your liking. Remove from heat. Transfer to a plate.
  2. Stir garlic into the pan, add apple cider and mustard and scrape all the browned bits from the bottom of the pan. Bring to a boil and cook until the sauce is reduced to your preferred thickness.
  3. Return the pork to the skillet with the sauce. Add the rosemary and red pepper flakes and cook a few more minutes or until the meat is warmed. Plate the meat and drizzle some of the sauce/glaze over the top.
Recipe Notes

 boneless pork apple cider
boneless pork apple cider

Pork should always be cooked to an internal temperature of at least 145 degrees.