Monday, March 31, 2014

Southern Folks


It's no secret that I'm from the South, Texas to be exact. Things are different in the South.  Things are more relaxed. Strangers drive through the country and wave at other strangers.  We say y'all (you all).  We say yes ma'am and yes, sir.  We drink sweet tea.  And we do food a lot differently too.  Sure, I think I have sophisticated enough taste in food to explore different cuisines and different techniques.  But, every now and again, I go back to my roots and want some good ol' down home food.  

One such Southern dish is Smothered Pork Chops.  And there's probably as many recipes for it as there are Southern folks in church on Sunday.  But it's usually pork chops smothered with an onion gravy.  And it's pretty darn good, if you ask me.  I had to throw in mushrooms just 'cause I really like mushrooms.  But it was good that way and I think you'll enjoy it too!

Time for supper, y'all!

SMOTHERED PORK CHOPS
4 thick bone-in center-cut pork chops
8 ounces mushrooms, quartered
1 onion, sliced or chopped
2 C half & half
1 C chicken stock
1/4 C flour
2 T butter
Olive oil

FOR THE DREDGE:
1 C flour
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons seasoned salt (like Lawry's)
2 teaspoons paprika

Whisk the dredge ingredients together.  Heat a large skillet (one with a lid) to medium high heat.  Melt the butter in the skillet and drizzle in some olive oil.  Dredge the pork chops in the flour mixture and brown the chops in the butter, a couple minutes each side.  (They won't be done.)  Remove them to a plate and cover.

Drizzle in some more olive oil, if necessary.  Cook the onions and mushrooms until tender.  Stir in the 1/4 C flour.  Add in the chicken stock and whisk.  Whisk in the half and half.  Add the pork chops back to the pan and cover.  Bring the mixture to a slight bubble and then reduce the heat to medium.  Cook until the chops are done, about 15 to 20 minutes.

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