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    Smothered Pork Chops

    Source of Recipe

    From "In the Kitchen with David" by David Venable

    Recipe Introduction

    "When I was in college at UNC, and my friends and I were longing for a taste of home and our mothers' cooking, we'd head over to the K&W Cafeteria. For me, there was one dish in particular that I really missed: smothered pork chops. The ladies behind the counter knew us by our first names and became like family to us, cooking all our favorite Southern dishes. They'd say, 'David, darlin' what can I get you today?' I always answered, 'Smothered pork chops, please.' The thick pork chops were panfried and simmered with lots and lots of onions and pan gravy. And I always ordered biscuits so I wouldn't miss one drop of the spectacular gravy. Here's how I make smothered pork chops, always remembering those kind, wonderful ladies at K&W when I do."

    List of Ingredients

    ◦ 1 teaspoons kosher salt
    ◦ 1 teaspoons garlic powder
    ◦ teaspoon freshly ground black pepper
    ◦ teaspoon paprika
    ◦ teaspoon ground coriander
    ◦ teaspoon ground sage
    ◦ 4 pork chops (preferably bone in), to 1 inch thick
    ◦ cup all-purpose flour
    ◦ cup canola oil
    ◦ 1 sweet onion, such as Vidalia, julienned
    ◦ 2 cups low-sodium chicken broth
    ◦ 1 fresh rosemary sprig

    Recipe

    Combine the salt, garlic powder, pepper, paprika, coriander, and sage in a small bowl. Rub about teaspoon of the seasoning over each pork chop. (Reserve the remaining seasoning for the onion gravy.) Spread cup of the flour in a shallow dish. Dredge each pork chop in the flour.

    Heat the canola oil in a heavy skillet over medium-high heat. Add the pork chops and cook until they are well browned, about 3 minutes per side. Transfer the pork chops to a paper towel-lined plate to drain.

    Add the onion to the skillet (do not pour off any drippings). Cook until the onion is softened and beginning to brown, 7 to 8 minutes. Add the remaining cup flour and cook, whisking constantly, until the mixture is thickened and golden brown. (If the mixture seems too thick, add a few teaspoons of water.) Add the chicken broth and whisk until smooth. Stir in the remaining seasoning. Bring the mixture to a boil over medium-high heat. Return the pork chops to the skillet and add the rosemary. Reduce the heat to a simmer, cover, and cook until the pork is tender, about 1 hour.

    Makes 4 servings

 

 

 


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