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Smothered Pork Chops (6 servings)

  1. 1 Onion (julienned)
  2. 4 cloves Garlic (minced)
  3. 2 Tabs Oil
  4. 6 (3/4 inch) thick Pork Chops
  5. 1/2 cup Water
  6. Brown Roux: 1/3 cup A/P Flour 1/3 cup Oil
  7. 14.5 oz. Chicken Stock
  8. Salt and pepper to taste

(note: Pork chops today tend to be very lean.  Because the muscle fibers are so tightly wound, it may be a good idea to brine your chops for an hour or two prior to cooking. If you are able to procure heirloom chops, you can skip the brine.)

  1. Add oil to heated saute pan. Sweat Onion, Garlic.
  2. Season your pork chops on both sides with salt and pepper and add Pork Chops (brown on both sides). Remove from pan and set aside.
  3. Deglaze pan by adding water.
  4. Add roux and whisk until smooth.
  5. Add chicken stock to sauté pan, stir well.
  6. Place pork chops back in the pan, include any juices that have accumulated.
  7. Cover and cook over low heat 30 to 45 minutes or until tender.

Serve with Garlic Smashed Red Potatoes, and Haricotes Vert (tiny, whole French Green Beans), or for a real southern plate, try mac and cheese and mustard greens.

Bon Appetite

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Julie Allen

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