Saturday, April 18, 2015

Mikl's Magical Smothered Chops

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.

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
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!

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 via @amazon

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