Ingredients: |
Ingredients: 4-6 Lean Pork chops, ¾ - 1 inch thick
2 teaspoons Dry Mustard
1-2 cups all-purpose flour
salt and pepper
garlic salt if preferred
Vegetable oil for pan frying
Small white onion, sliced thin
Quart of chicken stock, or 3 cans - low sodium is fine
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Directions: |
Directions:Rinse pork chops under running water and pat dry lightly. Mix the flour and dry mustard and season liberally with salt and pepper to create a dredge. In a large hot skillet, add enough oil to fry chops and bring to temperature. Dredge each pork chop through the flour mixture and place in frying pan, frying each side to light golden brown. Drain the chops on paper towels. In the remaining oil, lightly fry the onions that have been dredged in the flour mixture (If the flour is not sticking, you can use a light egg was to help bind the coating). Drain onion on paper towels.
Pour out remaining oil in the frying pan until you have about ½ cup left, and remove any bits that seem burned. Gradually blend in flour mixture stirring constantly on low heat to create a roux, removing any hard lumps. Brown roux until it reaches a caramel color, and then slowly stir in chicken broth to make a gravy mixture. You will want to make this a very thin gravy, as it will be cooked down into a thicker gravy.
Carefully add back the pork chops and the onions and cook on low heat – it can cook as quickly as one hour on a little bit hotter stove, or as long as 6 hours in a slow cooker. Do not over stir while cooking – just slosh the gravy around and make sure the chops don’t stick.
You can play around with the seasonings according to taste – I like to use a bit more mustard powder and garlic salt for flavoring.
Serve with rice or mashed potatoes. |
This recipe for JOYCE’S SMOTHERED PORK CHOPS is from