"jmcquown" > wrote in message
...
> 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.

Thank you!! I do use that method but I didn't know it was called that I
use a similar method but with added mushrooms and double cream added near
the end.
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