Beth E. (NJ)
<font color=red>Disney obsessed<br><font color=blu
- Joined
- Sep 27, 1999
Making this the next time pork chops are on sale.
SMOTHERED PORK CHOPS
2 Tblsp. butter
2 Tblsp. flour
1 1/2 cups rich beef broth
Pinch of sage leaves, crumbled
6 thick loin pork chops
1 cup flour for dredging
Salt and pepper to taste
1/2 cup Crisco for frying
3 large onions, sliced
3 cloves garlic, minced
1/4 cup celery, minced
1. In a small saucepan melt butter over medium high heat and stir in the 2 tablespoons of flour. 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 of flour; dredge chops in the mixture. In a large heavy skillet heat 1/4 cup of the Crisco over medium high heat. Add the chops and cook until they are browned. Move browned chops to a large ovenproof casserole with a cover. Preheat oven to 350°.
3. Melt the remaining Crisco in skillet over high heat. Add onions, garlic and celery. Lower the heat to medium and cook, stirring frequently to avoid burning until onions are golden (about 8-10 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 and bring to a boil. 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.
SMOTHERED PORK CHOPS
2 Tblsp. butter
2 Tblsp. flour
1 1/2 cups rich beef broth
Pinch of sage leaves, crumbled
6 thick loin pork chops
1 cup flour for dredging
Salt and pepper to taste
1/2 cup Crisco for frying
3 large onions, sliced
3 cloves garlic, minced
1/4 cup celery, minced
1. In a small saucepan melt butter over medium high heat and stir in the 2 tablespoons of flour. 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 of flour; dredge chops in the mixture. In a large heavy skillet heat 1/4 cup of the Crisco over medium high heat. Add the chops and cook until they are browned. Move browned chops to a large ovenproof casserole with a cover. Preheat oven to 350°.
3. Melt the remaining Crisco in skillet over high heat. Add onions, garlic and celery. Lower the heat to medium and cook, stirring frequently to avoid burning until onions are golden (about 8-10 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 and bring to a boil. 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.
