This
is a southern favorite. In fact, just about anything “smothered”
is a hit! However as smothering goes, this is less fattening than
most. Slave pairs it with french cut green beans and plain white
rice!
As
with any pork recipe, the thicker the better. Since these chops were
cut thin they didn't take as long to fix.
Ingredients:
4
bone-in pork chops
1
teaspoon poultry seasoning
salt
and ground black pepper to taste
2
tablespoons vegetable oil
1
tablespoon butter
1
large yellow onion, sliced thinly
½
teaspoon garlic
4
to 5 oz mushrooms (slave found a bottle of Shiitake that were great)
1½
tablespoons all-purpose flour
1½
cups chicken broth
¼
cup buttermilk
--------------------------------
Directions:
Slice
the onion on a mandolin in very thin slices. Peel and mince the
garlic.
Note
anytime you cook a pork chop remember to make cuts in the band of fat
that goes down the one side. Otherwise you get a pork “cup”
instead of a pork chop!
Heat
vegetable oil in a large skillet over medium-high heat. Sprinkle pork
chops with poultry seasoning, salt, and black pepper on both sides;
brown pork chops well on both
sides, about
3 minutes
per side. (5 minutes if thick)
Transfer
to a plate and cover loosely with a piece of foil.
Reduce
heat
to medium low
Discard
excess grease from pan and melt butter in the same skillet.
Stir
onion and sprinkle with garlic and salt & pepper. Stir until
browned and caramelized, about
15 minutes:
Stir
in flour and cook for 2
minutes:
Add
the drained mushrooms.
Pour
chicken broth into skillet and stir, dissolving browned bits of food
in the bottom of the skillet. Pour any juices that have accumulated
on plate containing pork chops into the sauce.
Mix
in buttermilk until smooth. and bring sauce to a simmer, reduce heat
to low, and cook until onions begin to break down and sauce is
thickened, 10
minutes.
Return the chops to the skillet and coat well with sauce.
Continue
to
simmer
until chops are tender and cooked through, about 25
minutes.
|
Adjust
levels of salt and pepper and serve chops smothered with gravy.
|
Serve
this with plain white rice and a nice green vegetable (like green
beans).
This
will make your tummy say: “Thank You: can I have another?”
Lets
sing along with Garth!
Sloppy
old fashioned dishes like this are fun to serve once in awhile.
Remember all things in moderation!
socialslave
To
satisfy and restore.
To
nourish, support and maintain.
To
gratify, spoil, comfort and please,
to
nurture, assist, and sustain
…..I
cook!
Please
buy slave's cookbook:
The
Little Black Book of Indiscreet Recipes by Dan White
http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM
via @amazon
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