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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
2 tbsp butter
2 tbsp flour
1 1/2 cup beef broth
Pinch sage leaves, crumbled
6 thick loin pork chops
1 cup flour for dredging
Salt and pepper, to taste
1/2 cup lard
3 large onions, sliced
3 cloves garlic, minced
1/4 cup celery, minced
Sauce: In a small saucepan melt butter over medium-high heat, stir in the 2 tbsp flour, and cook, stirring constantly with a whisk, until lightly browned. Stir in broth and sage, mix well, remove from heat, and set aside.
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 350.
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.
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.
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SMOTHERED PORK CHOPS
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
2 tbsp butter
2 tbsp flour
1 1/2 cup beef broth
Pinch sage leaves, crumbled
6 thick loin pork chops
1 cup flour for dredging
Salt and pepper, to taste
1/2 cup lard
3 large onions, sliced
3 cloves garlic, minced
1/4 cup celery, minced
Sauce: In a small saucepan melt butter over medium-high heat, stir in the 2 tbsp flour, and cook, stirring constantly with a whisk, until lightly browned. Stir in broth and sage, mix well, remove from heat, and set aside.
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 350.
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.
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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