re: Smothered pork chops and rice recipes

quote:

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The way the rest of the South smothers a pork chop is to dredge it in seasoned flour,pan fry in an inch of oil until well browned,remove, drain most of the oil, add some of the seasoned flour for a quick brown roux,and the add water or stock to build a thin gravy. Add the chop back,cover on simmer until tender. Onions,trinity,etc. can be added when the roux is being built. That’s a smothered chop.

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