Boneless Smothered Pork Chops
Source of Recipe
A Return to Sunday Dinner - Russell Cronkhite (2003)
Boneless Smothered Pork Chops
These delicious, tender pork chops are first coated with seasoned bread crumbs and a tang of mustard, then lightly fried and finally baked in the oven for a crusty outside and juicy center. The lard adds a wonderful, unmatched flavor - with fewer calories than olive oil!
Note: Be sure to select center-cut pork loin chops that are cut 1 to 1-1/2 inches thick and weigh 6 to 8 ounces each.
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2 large eggs
1/4 cup prepared mustard
1 cup fresh bread crumbs
2 tablespoons fresh chopped parsley
8 boneless center-cut pork loin chops
1/4 cup lard or vegetable shortening
Place the flour in a pie dish or on a large plate and season with salt and pepper. Whisk eggs into the mustard in a medium shallow bowl. Combine the bread crumbs with the parsley in a second pie dish or on another large plate.
Dredge the pork chops in the seasoned flour, shaking off any excess. Dip the chops next into the egg mixture, then coat both sides with the bread crumbs. Transfer the chops to a clean platter as you work.
Melt the lard in a large ovenproof skillet over medium-high heat. The lard is hot enough if a pinch of flour sizzles when sprinkled in the pan. Place the breaded pork chops in the skillet and fry them until golden. turning once, about 2 minutes per side. When the chops are done, transfer the uncovered skillet to the oven. Bake until chops are crisp on the outside and moist and juicy in the middle, about 20 minutes; then remove the skillet from the oven and transfer the chops to a large serving platter.
Tent the platter with foil to keep them warm.
Gravy:
1/4 cup diced smoked bacon
2 cups thinly sliced onion
3 tablespoons all-purpose flour
2 tablespoons prepared mustard
2 cups chicken broth
Tabasco sauce
Salt and pepper to taste
Add the bacon to the skillet that the chops were in and cook over medium-high heat just long enough to render the fat, about 2 minutes. Add in the onion slices and continue cooking for 2 to 3 minutes more. As the bacon and onion cook, scrape the bottom of skillet with a wire whisk to loosen any browned bits that might be sticking to the bottom of the pan.
Add in the flour and mustard to the pan and whisk into a paste. Pour in the chicken broth, whisking to blend, then reduce the heat to medium-low and simmer until the gravy thickens, about 4 minutes.
Add a dash of Tabasco sauce and season to taste with salt and pepper.
Pour the gravy over the chops just before serving. If desired, garnish with fresh parsley sprigs.
Serve with braised country greens, twice-baked sweet potato casserole and macaroni and cheese.
8 servings
Source: A Return to Sunday Dinner - Russell Cronkhite (2003)
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