On 1/31/2014 12:12 PM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> [Trolls, skip it. No one is listening to you anyway.]
>>
>> At least the Blue Plate Special resembles one. It's too bad I make
>> damn fine smothered pork chops myself, otherwise I might actually try
>> theirs. I still might. It's the last day of the month so I can ding
>> my annual dining assessment by at least $10. Or double down and
>> freeze two orders, for those days days when I don't feel like cooking.
>
> Excellent) You get your money's worth Describe how you make your
> 'smothered pork chop' please. I am not sure what you mean
>
>
It's basically fairly thin pork chops which have been seasoned, floured
and pan fried in some hot oil (not a lot) until browned but not cooked
through. Remove the pork chops to a plate. Saute onions in the pan.
Saute the onions until browned. Sometimes I deglaze the pan at this
point with a splash of wine. Then add a couple of cups of water or
stock. You're making a gravy. You know how to do that. Add the
pork chops back to the pan with the onions. Cover and simmer until the
chops are tender. Stir them around occasionally. Thicken the gravy
with a flour or cornstarch roux if necessary. Taste the gravy and
adjust seasonings. Serve with the onion gravy spooned over the pork
chops. I usually serve them with mashed potatoes because of the gravy.
Also served with a green vegetable side.

The seasonings are up to you. I start out with just salt & a little
black pepper. Sometimes I add sage, sometimes thyme.

Jill