Smothered Pork Chops
Yield
6 servingsPrep
10 minCook
40 minReady
50 minTrans-fat Free
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | tablespoons |
butter
|
|
2 | tablespoons |
all-purpose flour
|
|
1 ½ | cups |
beef stock
rich |
|
1 | each |
sage leaves
crumbled |
* |
6 | each |
pork chops
thick loin |
* |
1 | cup |
all-purpose flour
for dredging |
|
1 | x |
salt and black pepper
to taste |
* |
½ | cup |
lard
|
|
3 | large |
onions
sliced |
|
3 | cloves |
garlic
minced |
|
¼ | cup |
celery
minced |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
3E+1 | ml |
butter
|
|
3E+1 | ml |
all-purpose flour
|
|
355 | ml |
beef stock
rich |
|
1 | each |
sage leaves
crumbled |
* |
6 | each |
pork chops
thick loin |
* |
237 | ml |
all-purpose flour
for dredging |
|
1 | x |
salt and black pepper
to taste |
* |
118 | ml |
lard
|
|
3 | large |
onions
sliced |
|
3 | cloves |
garlic
minced |
|
59 | ml |
celery
minced |
Directions
- In a small saucepan melt butter over medium-high heat, stir in whisk, until lightly browned.
Stir in broth and sage, mix well, remove from heat, and set aside.
This mixture will be the sauce.
- Add salt and pepper to the 1 cup flour; dredge chops in the In a large, heavy skillet heat ¼ cup of the lard over medium- high heat. Add chops and cook until they are browned. Move browned chops to a large, oven proof casserole with a cover. Preheat oven to 350℉ (180℃).
- Melt the remaining lard in skillet over high heat. Add onions, garlic, and celery; lower heat to medium, and cook, stirring frequently to avoid burning, until onions are golden (about 8 to 10 minutes). Remove vegetables with a slotted spoon and place over chops in the casserole.
- Pour off all lard from the skillet. Add reserved sauce, raise heat to high, bring to a boil, and cook for 1 minute, stirring vigorously and scraping the bottom of the skillet. Pour sauce over chops in casserole, cover, and bake for 30 minutes. Serve with mashed potatoes. Serves 6.