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

Lady of good taste I see

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