Ingredients
Goat Chops
- Goat Chops
- Autry’s batter
- Clowney Seasoning Salt
- Olive Oil
- 1/2 Cup Flour
- 1/2 onions
- 1 can of diced tomatoes
- 1 thinly sliced Carrot
- 1 pint of heavy cream
- Grated Cheese
Rice
- 2 Tbs Butter
- 2 Cups Water
- 1 Cup of Rice
- 1 tsp Salt
Brussels Sprouts
- Brussels Sprouts
- 1 Tbs Olive Oil
- Clowney’s Seasoning Salt
- 1 tsp Salt
- 2 Tbs minced Garlic
- 1/2 Cup Melted Better
Directions
Goat Chops
Head Olive Oil in Skillet. Sprinkle both sides of chop with Clowney’s seasoning salt, then batter each side with dry batter, brown chops on both sides and then remove from oil, drain on plate with napkin, and sit aside to rest. Add flour to grease in skillet and stir unit it browns, add onions, add tsp Clowney’s seasoning and cut down heat, add can of diced tomatoes, add carrot, heavy cream and stir. Cut heat down to low and place chops in gravy and simmer. Then place in oven for 15 to 20 minutes to finish. Plate and add grated cheese.
Rice
Melt better in cast iron pot if you have one. Once butter melts add water and bring to a boil. Add rice and bring to a boil again. Add lid to pot. Turn down heat and let cook until water is almost cooked out.
Brussels Sprouts
Put a small amount of olive oil and place in baking pan. Add Brussels sprouts, Clowney’s seasoning, salt, garlic and top with melted butter. Bake in oven for 30 minutes at 350 degrees.
