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Smothered Pork Chops
Posted on 4/29/12 at 2:35 pm
Posted on 4/29/12 at 2:35 pm
Any good recipes? I read a good one with buttermilk but don't have any available. Looking for something I can serve over rice preferably.
4
Posted on 4/29/12 at 2:51 pm to Dav
In the big John Folse cook book "Encyclopedia of Cajun and Creole Cuisine", there is a recipe for Braised Round Steak and gravy on page 510. Use that recipe, but substitute pork chops for steak.
Posted on 4/29/12 at 2:59 pm to hawkster
What's he going to do if he doesn't have that?
Posted on 4/29/12 at 3:10 pm to Dav
Gettin u one
Posted on 4/29/12 at 3:19 pm to Dav
Boss's Smothered Pork Chop Version
3-4 Bone-In Pork Chops (1 inch thick)
1 Cup Flour
½ Cup Olive Oil (Extra Virgin OK)
Cavendars Seasoning
2 Cloves Garlic (mince)
1 teaspoon Cayenne
1 teaspoon Salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon garlic salt
2 stems fresh rosemary
2 cups chicken broth
½ cup buttermilk (homemade)
4 bay leaves
1 teaspoon kitchen bouquet (optional)
Get chops to room temp. Season generously with fresh rosemary and Cavendars Greek Seasoning. Set aside. Mix flour, cayenne, salt, pepper, garlic powder, garlic salt, onion powder very well…..
In a dutch oven (cast iron pot), heat olive oil on high heat: run pork chops thru the flour mixture and brown on each side (2-3-4 minutes). Set chops aside.
Add flour mixture to the oil and stir roux……add garlic and bay leaves…..stir chicken broth into your roux…..mix…..add buttermilk and simmer/stir until gravy is thickened…..
Add pork chops and cook for 20 minutes on medium heat….flip and cook 10-15 on low heat…..can be served after the 1st 20………best over some gouda mashed potatoes!
Adjust your cook times dependant upon how cooked u want ur chops
3-4 Bone-In Pork Chops (1 inch thick)
1 Cup Flour
½ Cup Olive Oil (Extra Virgin OK)
Cavendars Seasoning
2 Cloves Garlic (mince)
1 teaspoon Cayenne
1 teaspoon Salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon garlic salt
2 stems fresh rosemary
2 cups chicken broth
½ cup buttermilk (homemade)
4 bay leaves
1 teaspoon kitchen bouquet (optional)
Get chops to room temp. Season generously with fresh rosemary and Cavendars Greek Seasoning. Set aside. Mix flour, cayenne, salt, pepper, garlic powder, garlic salt, onion powder very well…..
In a dutch oven (cast iron pot), heat olive oil on high heat: run pork chops thru the flour mixture and brown on each side (2-3-4 minutes). Set chops aside.
Add flour mixture to the oil and stir roux……add garlic and bay leaves…..stir chicken broth into your roux…..mix…..add buttermilk and simmer/stir until gravy is thickened…..
Add pork chops and cook for 20 minutes on medium heat….flip and cook 10-15 on low heat…..can be served after the 1st 20………best over some gouda mashed potatoes!
Adjust your cook times dependant upon how cooked u want ur chops
Posted on 4/29/12 at 3:41 pm to Dav
google substitutes for buttermilk. You can add vinegar to regular milk. that is what I do since I don't want to buy buttermilk and waste the rest.
Posted on 4/29/12 at 3:41 pm to bossflossjr
Could I sub the buttermilk?
Posted on 4/29/12 at 3:42 pm to madamsquirrel
I'm looking at this now. Thanks!
Posted on 4/29/12 at 4:13 pm to bossflossjr
I'm gonna try it but it seems very high on liquid...
1/2 cup olive oil
2 cups chicken broth
1/2 cup buttermilk.
I'm gonna go with 1/3 cup of olive oil
1 cup of chicken broth
1/3 cup of whole milk
It'll be my first use of the rosemary bush I planted in the front garden last month.
1/2 cup olive oil
2 cups chicken broth
1/2 cup buttermilk.
I'm gonna go with 1/3 cup of olive oil
1 cup of chicken broth
1/3 cup of whole milk
It'll be my first use of the rosemary bush I planted in the front garden last month.
Posted on 4/29/12 at 4:29 pm to Zach
makes alot of gravy. feel free to adjust your liquids.....my pot is pretty big, so i need this amt
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