Wednesday, March 10, 2010

Smothered Pork Chops

I have been wanting to branch out and try cooking with different types of meat instead of just the boneless, skinless chicken breasts. I know there are a million ways to prepare chicken, and I'm not even close to trying them all out. But the other day I noticed some trimmed pork loin chops on sale. I decided to buy them and find the recipe later. And boy did I find a good one. Not knowing what kind of recipe I wanted to try, I just searched foodnetwork.com until I found a recipe that looked good, and used ingredients I had already, I did not want to go to the store. I came across a recipe from Tyler Florence called Smothered Pork Chops. This recipe appealed to me because, like I said, I didn't have to go to the store, it used buttermilk, which I had left over from the chocolate cake I had just made, and it made gravy, and how I do love my sauces!

This recipe was very simple to follow. I was so excited I didn't have to go to the store that I didn't realize I only have vegetable stock, not chicken stock. I decided to just use it, and it may have altered the flavor a bit, and I know the color was a brighter orange, but it was still a very tasty dish so it must not matter too much.

I followed the recipe exactly. Dredge the pork chops in a flour mixture, brown them, remove from pan, add liquid to make gravy, put chops back in and cook until done! That's it. A few things, I made four pork chops, like it calls for, but I had way more flour mixture than needed. So next time I might cut that down by half. I'm not the best at cooking pork chops just yet. I had to cut mine open to see if they were done. And I know that's a no no because all the juice can run out, but I didn't want under cooked meat. I also would have liked more gravy, so I'll probably adjust the recipe next time to include more liquid. But this was a great weeknight dinner. It was quick, the husband raved about it, and, like I said, you'll most likely have all the ingredients in your cupboard. (I know most of us don't usually have buttermilk just lying around, so I looked up buttermilk substitutes and it's super easy to make if you have milk and vinegar. Here is a good article with a few different recipes for buttermilk.) I served the pork chops up with rice and asparagus (my husbands go to vegetable).

Smothered Pork Chops





4 comments:

  1. We had pork chops last night too. The dredging in flour thing makes such a difference! I'll have to try this recipe next! (We just got a pig butchered. Gonna be needing lot's of pork recipes!) :)

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  2. You're killing me with the butchering of a pig. Gotta love Canada!

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  3. I just found your blog, and of course, proceeded to read every single post from the beginning :) I found a great cooking school here, and have loved taking classes. I need to post about what I have learned on my blog. I'm also going to start being a chef's assistant--I did my first class tonight. We do whatever the chef needs--lots of plating food, helping cook, and of course washing mountains of dishes. But we also get to eat everything, gets all of their recipes, and take home leftovers. Tonight we had the most amazing guava empanadas with a rum/butter/guava sauce. I will have to share some recipes...

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  4. I want to talk to you more about that. That sounds exactly like what I've been looking for. I have only found schools that meet during the day, and I have this other job...

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