KILL IT CUT IT UP AND COOK IT: 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.