On 1/31/2014 1:04 PM, Ophelia wrote:
>
>
> "jmcquown" > wrote in message
> ...
>> On 1/31/2014 12:12 PM, Ophelia wrote:
>>>
>>> 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.

I almost mentioned adding mushrooms because I know you like them.
Cream is good. It's just not something I keep on hand all the time.

Jill