Before I started medical school, I always considered cooking as one of my favorite pastimes. In fact, my personal essay was probably a major factor in my acceptance and its theme was based on a recipe for gumbo. (If you know me personally, you know I'm pretty passionate about gumbo or any type of soup/broth-based dishes.)

One year has gone by since I matriculated into medical school and what has changed? Cooking is still something I consider a hobby, but time is rather lacking. In addition to dining out, microwaving frozen food, and getting too much to-go, one of my solutions to the time constraint of med schooling is cooking in bulk.

I'll share with you one of my recipes - SMOTHERED PORK CHOPS. I've eaten at a lot of soul food restaurants in New Orleans, searching for the perfect smothered pork chops. This recipe is a culmination of what I look for in the dish. It's boyfriend and family approved and perfect for anyone with a busy lifestyle - like med students.

Why it's great?
1.) It's super simple. Preparation is non-fussy and most of the time it doesn't need any extra attention.
2.) The ingredients are items readily available in your freezer/pantry.
3.) The flavors leave nothing to be desired. I hate bland food and bland this isn't. Comfort food at its best.
4.) It tastes just as great, if not better, days after you cook it and store it in the fridge.

One thing I do need to apologize for is my lack of measurements. I don't do those. Sorry. This is pretty much foul proof so measurements aren't necessary. Just do the damn thing.


First, if you have time, season your thawed chops with some season-all or tony's. If you don't have time, no worries just make sure you season the other steps well.

Next, you need to set up an assembly line of plates. 1st plate = flour. 2nd plate = eggwash. 3rd plate = italian breadcrumbs. Season each plate with season-all, black pepper, and Mrs. Dash. The Garlic and Herb option is the best. I put that jazz in everything! Don't bother with her other seasonings though. Garbage.

Dip your chops in each plate from flour --> eggwash --> breadcrumbs --> frying pan.
Brown on both sides for a couple of minutes until crispy. Do not cook them through.

After browning all your chops. You should have what I call some "good shit" in your frying pan. All the drippings and such. Cut some onions and saute in the good shit. If you have minced garlic, throw that shit in there too.
Take the onions out and set aside.

You should only have a few tablespoons of oil in your pan. Too much? Poor some out. DUH.
On a low fire, whisk in some flour.
Just enough flour to soak up the oil. Brown your roux for a couple of minutes while constantly whisking.

Then, pour in an entire box of chicken stock. I use that big yellow box from Rouses. Whisk. Then, you need to season to taste. I season very well during this stage. Season-all/Tony's and shitload of Mrs. Dash. It's ok if your gravy is thin here. It'll thicken in the oven.

Next, Put your chops in an aluminum pan. Top with your sauteed onions. Here's my secret weapon - bacon. Top with bits of real bacon. Because I don't have time and don't eat bacon on the regular, I find it more convenient to use this in my cooking:


Lastly, poor your gravy on top of all that mess. Put a piece of foil over it and bake for about an hour. This is important: Your pork chops should be soooooooooo fork tender that no knife action is needed! Serve over rice.


That's it! You should have enough to last you a week. More student-friendly sustenance tips to come.