Smothered Pork Chops

Title:
Smothered Pork Chops

Yield:
6 Servings

Categories:
Creole,
Pork




Ingredients:





     2 tb Butter


     2 tb Flour


 1 1/2 c  Rich beef broth


       pn Sage leaves, crumbled


     6    Thick loin pork chops


     1 c  Flour for dredging


          Salt and pepper, to taste


   1/2 c  Lard


     3 lg Onions, sliced


     3    Cloves garlic, minced


   1/4 c  Celery, minced






 We get recipes for Seoul food here but not many for soul food.  A big


 lack, I think as I love the stuff.  The following four recipes are


 from the California Culinary Academy over in the city and comprise a


 soul food dinner.


 


 No matter where they're served, smothered meat dishes are extremely


 popular (and remarkably similar) throughout the South:  chops heaped


 high with sauteed onions and a spicy brown gravy.  This


 Mississippi/Louisiana recipe borrows several New Orleans Creole


 techniques.


 


 1.  In a small saucepan melt butter over medium-high heat, stir in


 the 2 tablespoons flour, and cook, stirring constantly with a wire


 whisk, until lightly browned.  Stir in broth and sage, mix well,


 remove from heat, and set aside.  This mixture will be the sauce.


 


 2.  Add salt and pepper to the 1 cup flour; dredge chops in the


 mixture. In a large, heavy skillet heat 1/4 cup of the lard over


 medium- high heat. Add chops and cook until they are browned.  Move


 browned chops to a large, oven proof casserole with a cover.  Preheat


 oven to 350F.


 


 3.  Melt the remaining lard in skillet over high heat.  Add onions,


 garlic, and celery; lower heat to medium, and cook, stirring


 frequently to avoid burning, until onions are golden (about 8 to 10


 minutes). Remove vegetables with a slotted spoon and place over chops


 in the casserole.


 


 4.  Pour off all lard from the skillet.  Add reserved sauce, raise


 heat to high, bring to a boil, and cook for 1 minute, stirring


 vigorously and scraping the bottom of the skillet.  Pour sauce over


 chops in casserole, cover, and bake for 30 minutes.  Serve with


 mashed potatoes.


 


 Serves 6.


 


 From "Regional American Classics", California Culinary Academy,


 Chevron Chemical Company, 1987.


 


 Posted by Stephen Ceideberg; November 3 1992.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip