mytopleft

Saturday, April 11, 2015

Got all the food porn you can handle

Been sitting on this for a week or so, but I finally have food porn. This week's entry is smothered pork chops. No, it is not the only thing I've ever called smothered pork chops on this blog, but it is a different recipe. Of course, it is also very good. Try both recipes, let me know which one you prefer. But I digress.

There's a buttload of ingredaments, not all of which are pictured here on account of the cutting board was getting too damn crowded. But you should be able to work it out. For seasonings, you will need 2 tsps of seasoned salt, 1 tsp of black pepper, 1 tsp of paprika, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, and 2 tbsps of minced garlic. You also will need 4 or so thick cut pork chops (bone in or out, I don't care), 1/2 cup of flour, 3-4 tbsps of canola oil, 1 tbso of thyme, a diced Vidalia onion (you can use a Maui onion, but if you use a Mayan sweet or some other Peruvian bullshit or, worse yet, a yellow onion, I hope you get fatal heartburn), 2 cups of beef stock and 1 cup of chicken stock. I know, it's a lot:


In a bowl, mix the seasoned salt, pepper, paprika, garlic powder and onion powder:


Mix it up right, then dredge each pork chop in the seasoning mix:


They should look like this:


Put the flour in a bowl and mix in what is left of the seasoning mix, then dredge the chops in that:


Put the oil in a skillet (I prefer cast iron, but I am a snob in that regard, and you can use whatever skillet you have handy, although of course if it is not cast iron it is simply a frying pan and not a skillet, so there). Heat the oil, the plop those chops right on in:


OK, put all of them in:


Brown them nicely, then pull those suckers out, plate them and set them aside:


Now, chop up that Vidalia. All you yellow onion bitches out there, mend your ways:


Put the diced onion in the oil from the pork chops, and sautee those suckers nicely. Should be pretty good, mixed up with the pork chop leavings:


Add the thyme, garlic and 2 tbsps of the seasoned flour that you dredged the pork chops in, and cook it a little bit, mixing it all up right. As the onions carmelize, add the beef and chicken stocks, stirring it in:


Once you have it mixed up right, put the chops in the sauce:


Cover that sucker, and bake it at 350 until the sauce is thickened and the chops are tender -- about 20 minutes:


Pull that sucker out of the oven, serve the chops with the sides of your choice and dig in, y'all:


 Bon appetit.


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