Smothered Pork Chops (6 servings)
- 1 Onion (julienned)
- 4 cloves Garlic (minced)
- 2 Tabs Oil
- 6 (3/4 inch) thick Pork Chops
- 1/2 cup Water
- Brown Roux: 1/3 cup A/P Flour 1/3 cup Oil
- 14.5 oz. Chicken Stock
- 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.)
- Add oil to heated saute pan. Sweat Onion, Garlic.
- 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.
- Deglaze pan by adding water.
- Add roux and whisk until smooth.
- Add chicken stock to sauté pan, stir well.
- Place pork chops back in the pan, include any juices that have accumulated.
- 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.