Skip to main content

Smothered Pork Chops

Seriously- even though I'm not a huge pork chop fan, this recipe made me happy. But I am a big fan of smothering things (not my students or my family or my friends, but most foods). I consider most foods just vehicles for great sauces or gravies or toppings- like baked potatoes.

Look at that. Look. At. That. Gravy.  Hello, beautiful. I wish I had taken the time to go get my big girl camera- but I was too hungry! I served my smothered pork chops over mashed potatoes (rice or buttered egg noodles would be groovy, too).  I chose roasted Brussels sprouts as my veggie because they are awesome and under-loved. 

This is how it went down...

I heated my cast iron skillet over medium-high heat for about 5 minutes. I added a few glugs of canola oil (non-GMO) to the hot skillet. I dredged my boneless chops (about an inch thick) in seasoned AP flour (salt, black pepper, granulated garlic, oregano) and dropped them in the hot skillet. I let them go about 3 minutes a side. They don't need to cook through. I fished them out of the skillet and put them on a plate. 

I turned the heat down to medium and added 1 large onion that I had halved and sliced thinly. I also added another glug of oil. I added salt and pepper as well.  The onions sautéed for a few minutes, then I added about 3 or 4 tablespoons of plain AP flour to them and scraped them around for a few minutes. You are building a roux. Next, I added a few glugs of Applejack brandy. You could use wine or any other liquid- cider would be good!  I used what I had around. After that was absorbed, I poured in chicken stock. How much?  Well, I wanted to make enough gravy to cover the chops, so maybe 2 1/2 cups?  I really should start measuring. :)

I stirred the onions and stock around until it started to thicken up. I added another glug or two of Applejack and tasted for seasoning. I ended up adding more salt and pepper.  Then I turned the heat to low and watched until it came to a gentle simmer. 

I nestled the chops back in the skillet- making sure to pour any collected juices into the gravy. I double checked to make sure the gravy wasn't boiling, then put a lid on and let them fester for about 45 minutes. 

While they were simmering, I roasted the sprouts and mashed the potatoes. 

This will definitely go into the Sunday night rotation. Next time I might try it with chicken or veal!



Comments

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

Pork Posole- Instant Pot Version

I have a good friend at work who is from the Jalisco region of Mexico.  Lorenza grew up outside of Puerto Vallarta.  Recently, she has been educating me on where to find the best Hispanic products and food in the valley where we live.

Aside from ruining my ability to ever eat Mexican food in Rifle ever again, her teachings have made me rediscover my love of Mexican food- both dining out and making it at home.

My husband, Will, is battling a cold for the second time in a row- which was the only excuse I needed to get in the kitchen and whip up some posole.

In my opinion, posole is to Mexican mamas what chicken noodle soup is to American/Southern mamas... pure comfort.

I make absolutely no claims of authenticity, nor do I believe this is the best way to make it.  But it sure did hit the spot after a day of cleaning and craft projects!

Here’s the link to the recipe I used from a blog I read frequently called “Pressure Cooking Today.” I did not follow it exactly (big shock- I know) as I…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process: