SMOTHERED PORK CHOPS

     Hello friends. 

     Today I want to share a recipe I made last week. It was the best smothered pork chops I have ever put in my mouth. 

     I have a true love of meat and potatoes. Add some gravy and I am as happy as an Alabama football fan.

     This recipe for smothered pork chops came from my favorite on line cook. I am talking about “Cooking With Carolyn”

https://www.youtube.com/watch?v=1JzrfCf11Ig

     I have tried many of her recipes, and this one rates right up there with her 'Chiili Spagetti.'

https://www.youtube.com/watch?v=g6AVHSnhRqQ


Let's get started.


INGREDIENTS

 

Looks intimidating 

 After you put the seasonings together, it doesn't look as difficult

6 Pork Chops, choice of cut, bone-in or boneless, rinsed and pat dry      
            (I USED 4 THICK BONE IN)

2 Teaspoons Grand Diamond All Purpose Seasoning    
           (I USED MILD)

1½ Teaspoons Poultry Seasoning, preferably unsalted

1½ Teaspoons Garlic Powder

1½ Teaspoons Smoked Paprika

1 Teaspoon Kosher Salt

1 Teaspoons Black Pepper

1 Teaspoon Cayenne or 1 Teaspoon Red Pepper Flakes 
     ( I LEFT THESE OUT)

½ Cup plus 1/3 Cup All Purpose Flour

1/3 Cup Chopped Celery

1/3 Cup Chopped Onion

1/4 Cup Chopped Green Bell Pepper

2 Cloves Garlic, finely minced

4½ Cups Low Sodium Chicken Stock/Broth

Vegetable Oil for frying

Directions

     Preheat oven to 375 degrees

     Mix all of the seasonings together in a small bowl.

     Reserve 1 teaspoon of seasoning for the gravy, set aside.

     Combine ½ cup of flour and 1 or 2 teaspoons of the seasoning mixture in a medium bowl or plate. Mix well. 

Season the chops with the remaining seasoning.

     Dredge the chops in the seasoned flour and tap off the excess flour, the coating should be thin. Set aside.

     Preheat about ½ inch of vegetable oil in a large skillet over medium-high heat. Brown all of the chops on both sides, about 3 to 5 minutes.

 (Note: Just brown the chops, the goal is NOT to cook them all the way through.) 

     Once done drain on a paper towel or rack.

     Drain all of the oil from the skillet except ¼ cup, keep the heat on medium-high heat.

     Add and sauté the celery, onions, and bell pepper for about 3 to 4 minutes.

     Stir in 1/3 cup of flour. Continue to cook the roux until it’s a golden brown color, about 5 minutes.

(Tip: The longer the roux is cooked the browner it will become and that will determine the color of the entire dish.) Add the garlic and sauté for another 30 seconds or so.

 

     Whisk in the chicken stock/broth until there are no lumps.

     Season the gravy to taste with the reserved seasoning. Allow the gravy to come up to a boil and whisk to ensure there are no lumps then turn off the heat. Add the chops to the gravy, you may need to shingle them.

     I found that my skillet was just large enough for the four large chops. Make sure that whatever skillet you use is OVEN SAFE.


     Make sure you are careful !!! That skillet is HOT when you take it out of the oven.


     Cover and bake at 375 degrees for 1½ to 2 hours or to the desired tenderness.

     Have a beer and play with the dog. 

    He was too busy to play, so I just had the beer.

     Serve your chops with mashed potatoes. If you like, you can use rice. I wouldn't but hey, I'm me.

     We made some green beans to go along with the meal.

 
     Made for a great Friday night dinner. And the wife gave me a standing ovation.

      Doesn't that look GOOD !!!! It was  the best I ever ate. Seriously dude, you gotta make this.

You can thank me later.

Of course the President woke up for dinner!

SKETTI SAUCE

You can call it 'Marinara' Sauce if you like, but to me it's plain old SKETTI SAUCE !!!

This is my favorite thing of all time. My wife says this recipe is why I married her, AND I don't argue with her. I have to admit that it has taken me TWENTY NINE YEARS to talk her into teaching me the secret of her sauce. And I am going to share it with you. That's just the kind of guy I am. She learned it from the mother of her Italian boy friend. (She dumped him after she got the recipe) I WIN !!!!!

We usually use this as a base for spaghetti with meat balls or meat sauce. In fact, Penny has a vat of sauce and meatballs she took out of the freezer thawing out for a Friday night feast.

 

One of the reasons I am making this is I am going to be playing with a Lasagna recipe, and I need the basic sauce. This works for a multitude of recipes, so let's get this show on the road. 

Ingredients :

One BIG pot

2 - 28 OZ cans of Tomato Sauce

2 - 28 OZ cans of Tomato Paste

2 – Bay leaves (We get ours from the garden pot)

¼ CUP Parsley flakes

1 TBL Dried Basil

1 TBL PESTO (she makes her own, but I am sure you can find some at the store)

¼ CUP sugar

¼ CUP Red Wine (Optional – I used BEER)

½ CUP FRESHLY Ground Parmesan Cheese. (If you use that green can crap, I will hunt you down)

½ CUP FRESHLY ground Parsley

1 TBL of DRIED Oregano

7 Cloves of PRESSED Garlic

Lets MAKE IT !!!!

Put Tomato Paste & Sauce into the pot.

Add all the stuff above !!!! (CAN THIS BE ANY EASIER???)

Cook on medium for 40 minutes.

Let's have a beer while we watch Classic Florida Football on the SEC network 

When cooked, you can place it into containers to freeze and use ANY TIME. You can use this as a basic sketti sauce. (replacing that crap in a jar.) The only nice things about the jar kind is you can pour the sauce into the trash, and use the jar in the workshop to store your nuts and bolts.

There are lots of ways to use this sauce. Use it for plain sketti or sketti with meat sauce. How 'bout some meatballs? Or lasagna, loose meat sandwiches, or any other dish that may need a tomato sauce.

The ideas are endless. 

You can put this together during half time and never miss a play. Imagine your wife's surprise to find dinner ready for her when she returns home from shopping. And she thought you were sitting on your ass watching football all day. NO, you were slaving away in the kitchen just for her.

I'll keep your secret. But make sure you clean up the kitchen!!!

Cute doggie.....I mean kitty.....

 See you all next time.