Smothered Pork Chops continued.......
Well, mark this post as my SSTH debut. Smothered pork chops are a staple in the south. The recipe is great to have around because its super simple and all the ingredients are staples in any well stocked pantry.
1/3 cup flour
1/3 cup vegetable oil
2 cups water, cold
2 onions, sliced
salt and pepper
4- 6 oz pork chops (bone in or out, we used butterflied chops)
Heat the oil in the skillet over medium high heat. Season the pork chops with salt and pepper and then cover in flour. Brown pork chops on each side, about three minutes per side. Remove pork chops from oil and set aside.
Add the onions to the oil and let cook about 1 minute. Add flour, stirring until flour starts to brown. Add 2 cups of cold water, mixing well until all flour is incorporated and the bottom of the pan has been de-glazed, bring to a boil. Add pork chops to gravy, reduce heat, cover and simmer for 20-25 minutes or until pork chops are tender.
Plate pork chops, season gravy with salt and pepper to taste (I love loading it up with fresh ground black pepper). Spoon gravy over chops.
Cheese Grits We had spicy cheese grits as a side with the chops. Grits are another pantry staple around here. I used instant grits because that's what we had on hand.
Cook the grits according to the directions on the package. We usually make four servings so that we have leftovers for breakfast the next day. While the grits are cooking I add about 1/4 cup of cream and a tablespoon of butter. Cheese grits usually need a little extra liquid to keep them from getting sticky and clumpy. When the grits are finished cooking add salt and pepper to taste. I add some homemade smoked habanero powder to our grits but cayenne works just fine. We like our cheese grits spicy. Add about 1/2 cup scallions/green onions/spring onions, sliced very thinly. Then add grated cheese of your choice to taste (usually about 3/4-1 cup). My personal favorite is smoked cheddar. Parmesan is really good too. Stir until cheese is melted and incorporated.
Now, you can serve it like this, or you can transfer the mixture to an appropriate sized baking dish and bake the grits at 350ºF for about 10- 15 minutes. This gives it a nice firm crust with a really gooey, creamy interior.
Bon Appetit
1/3 cup flour
1/3 cup vegetable oil
2 cups water, cold
2 onions, sliced
salt and pepper
4- 6 oz pork chops (bone in or out, we used butterflied chops)
Heat the oil in the skillet over medium high heat. Season the pork chops with salt and pepper and then cover in flour. Brown pork chops on each side, about three minutes per side. Remove pork chops from oil and set aside.
Add the onions to the oil and let cook about 1 minute. Add flour, stirring until flour starts to brown. Add 2 cups of cold water, mixing well until all flour is incorporated and the bottom of the pan has been de-glazed, bring to a boil. Add pork chops to gravy, reduce heat, cover and simmer for 20-25 minutes or until pork chops are tender.
Plate pork chops, season gravy with salt and pepper to taste (I love loading it up with fresh ground black pepper). Spoon gravy over chops.
Cook the grits according to the directions on the package. We usually make four servings so that we have leftovers for breakfast the next day. While the grits are cooking I add about 1/4 cup of cream and a tablespoon of butter. Cheese grits usually need a little extra liquid to keep them from getting sticky and clumpy. When the grits are finished cooking add salt and pepper to taste. I add some homemade smoked habanero powder to our grits but cayenne works just fine. We like our cheese grits spicy. Add about 1/2 cup scallions/green onions/spring onions, sliced very thinly. Then add grated cheese of your choice to taste (usually about 3/4-1 cup). My personal favorite is smoked cheddar. Parmesan is really good too. Stir until cheese is melted and incorporated.
Now, you can serve it like this, or you can transfer the mixture to an appropriate sized baking dish and bake the grits at 350ºF for about 10- 15 minutes. This gives it a nice firm crust with a really gooey, creamy interior.
Bon Appetit
Labels: recipes
posted by La C. @ 3:43 PM
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