Monday, January 21, 2008

Wacky Ingredients but Tender Pork Chops with Gravy - Divalisciously Delicioso!

  • 4 pork chops (1 or more per person depending upon hunger-meter and size of pork chop)(Can be bone in, or boneless pork chops)

  • Kosher Salt and Fresh Cracked Ground Pepper

  • 3/4 cup flour

  • For Sauce: here goes anything wacky in your fridge

  • 5 tablespoons ketchup

  • 5 tablespoons grape jelly (yes jelly - can be strawberry or any jelly you have in fridge)

  • 3 tablespoons low sodium soy sauce

  • 3 tablespoons mustard

  • 1 tablespoon dry mustard

  • 2 tablespoons Worcestershire sauce

  • 3 fresh garlic cloves minced

  • 2 tablespoon Herbes de Province

  • (if you don't have herbs de province then add 1/2 teaspoon dried time, 1/2 teaspoon dried tarragon, 1/4 teaspoon rosemary and up your pepper)

  • 1/2 to 1 cup water

  • 1/2 cup red wine (optional)

  • 2 tablespoons olive oil & 1 tablespoon butter

  • Equipment needed: Deep skillet with lid, 2 bowls: one for sauce and one for mixing up season flour.

  1. Take pork cops out of fridge, let come to room temperature and sprinkle generously on both sides with salt and ground pepper - set aside for now.

  2. Take one bowl, add dry mustard and a dash of salt and pepper to 3/4 cup of flour and mix till incorporated. This is to be used to dredge your pork cops in.

  3. With other bowl, add ketchup, grape jelly, soy sauce, wet mustard, worcestershire sauce, minced garlic and all herbs as listed.

  4. Add 1/2 cup water to sauce and mix till blended well. It maybe that some of the jelly didn't break down - that's ok, it will while cooking.

  5. Grab the heavy-duty skillet of yours, turn on the heat to a medium-high beneath the skillet and let get quite hot.

  6. While skillet is getting hot, grab those pork chops and dredge in seasoned flour, shake off excess.

  7. Put olive oil in skillet first, then add butter. If pan is ready, place pork chops into skillet.

  8. Do not move, (no, not you, the pork chops of course, let them get caramelized on one side - it may take up to five minutes)

  9. Turn pork chops over and let them brown for three minutes.

  10. Take 1/2 cup of wine and carefully pour into skillet to deglaze. If not using the red wine (or instead simply drinking it, just skip this step and go to next - no one will know)

  11. Then add sauce from bowl directly into skillet, turn down the heat from under skillet to be on low heat and let simmer at least 45 minutes

  12. Put lid on skillet while your dish simmers. This dish only gets better as the more time you simmer the dish, the more tender your pork will be. I usually let it simmer for 1.5 hours.

  13. When ready, serve over egg noodles (1st choice) or penne (2nd choice) or rice. Reserve sauce for when you may reheat dish for the next day - delicioso!

Wacky Ingredients But Oh So Good Pork Chops With Savory And Tangy Gravy @ Group Recipes

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