Thread: Smothered Pork Chops for Dinner

On Sep 26, 12:34*pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> Easy peasy.
>
> Season pork chops or pork steaks with salt & pepper. *Pan fry until lightly
> browned. *Remove the chops from the pan and then saute 1/2 a sliced Vidalia
> onion with 2-4 cloves of minced garlic in oil until lightly browned. *Stir
> in flour then add chicken broth and stir until sauce is slightly thickened.
> Add a bit of buttermilk (see my previous posts for making homemade
> buttermilk). *Add the pork chops back to the pan. *Spoon the suace over the
> chops. *Cover and simmer for about an hour, until the chops are fork tender.
>
> Serve with rice or mashed potatoes and the vegetable of choice.
>
> Jill

>
>
How much flour and how much chicken broth or are we on our own on
this??

"jmcquown" <[email protected]> wrote in message
news:[email protected]..
> Easy peasy.
>
> Season pork chops or pork steaks with salt & pepper. Pan fry until
> lightly browned. Remove the chops from the pan and then saute 1/2 a
> sliced Vidalia onion with 2-4 cloves of minced garlic in oil until lightly
> browned. Stir in flour then add chicken broth and stir until sauce is
> slightly thickened. Add a bit of buttermilk (see my previous posts for
> making homemade buttermilk). Add the pork chops back to the pan. Spoon
> the suace over the chops. Cover and simmer for about an hour, until the
> chops are fork tender.
>
> Serve with rice or mashed potatoes and the vegetable of choice.
>
> Jill


Sounds good. Think I will try it tonight and just wing it on amounts..just
like always (g)

Peaches in Rowlett

On Sun, 26 Sep 2010 13:34:52 -0400, "jmcquown" <[email protected]>
wrote:

>Easy peasy.
>
>Season pork chops or pork steaks with salt & pepper. Pan fry until lightly
>browned. Remove the chops from the pan and then saute 1/2 a sliced Vidalia
>onion with 2-4 cloves of minced garlic in oil until lightly browned. Stir
>in flour then add chicken broth and stir until sauce is slightly thickened.
>Add a bit of buttermilk (see my previous posts for making homemade
>buttermilk). Add the pork chops back to the pan. Spoon the suace over the
>chops. Cover and simmer for about an hour, until the chops are fork tender.
>
>Serve with rice or mashed potatoes and the vegetable of choice.
>
>Jill

Dang, that sounds really good. Now I need to put pork chops on the
shopping list.

koko

--

Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com
updated 09/25/10
Watkins natural spices
www.apinchofspices.com

On Sun, 26 Sep 2010 13:34:52 -0400, jmcquown wrote:

> Easy peasy.
>
> Season pork chops or pork steaks with salt & pepper. Pan fry until
> lightly browned. Remove the chops from the pan and then saute 1/2 a
> sliced Vidalia onion with 2-4 cloves of minced garlic in oil until
> lightly browned. Stir in flour then add chicken broth and stir until
> sauce is slightly thickened. Add a bit of buttermilk (see my previous
> posts for making homemade buttermilk). Add the pork chops back to the
> pan. Spoon the suace over the chops. Cover and simmer for about an
> hour, until the chops are fork tender.
>
> Serve with rice or mashed potatoes and the vegetable of choice.

Sounds PDG to me. Thanks.

--
Cheers
Chatty Cathy

"itsjoannotjoann" <[email protected]> wrote in message
news:[email protected]..
On Sep 26, 12:34 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> Easy peasy.
>
> Season pork chops or pork steaks with salt & pepper. Pan fry until lightly
> browned. Remove the chops from the pan and then saute 1/2 a sliced Vidalia
> onion with 2-4 cloves of minced garlic in oil until lightly browned. Stir
> in flour then add chicken broth and stir until sauce is slightly
> thickened.
> Add a bit of buttermilk (see my previous posts for making homemade
> buttermilk). Add the pork chops back to the pan. Spoon the suace over the
> chops. Cover and simmer for about an hour, until the chops are fork
> tender.
>
> Serve with rice or mashed potatoes and the vegetable of choice.
>
> Jill

>
>
How much flour and how much chicken broth or are we on our own on
this??



I eyeball it. About 1/4 c. of flour, just enough to coat the chops. A half
a cup of broth.

Jill

"jmcquown" <[email protected]> wrote in message
news:[email protected]..
> "itsjoannotjoann" <[email protected]> wrote in message
> news:[email protected]..
> On Sep 26, 12:34 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
>> Easy peasy.
>>
>> Season pork chops or pork steaks with salt & pepper. Pan fry until
>> lightly
>> browned. Remove the chops from the pan and then saute 1/2 a sliced
>> Vidalia
>> onion with 2-4 cloves of minced garlic in oil until lightly browned. Stir
>> in flour then add chicken broth and stir until sauce is slightly
>> thickened.
>> Add a bit of buttermilk (see my previous posts for making homemade
>> buttermilk). Add the pork chops back to the pan. Spoon the suace over the
>> chops. Cover and simmer for about an hour, until the chops are fork
>> tender.
>>
>> Serve with rice or mashed potatoes and the vegetable of choice.
>>
>> Jill
>
>>
>>
> How much flour and how much chicken broth or are we on our own on
> this??
>
>
>
> I eyeball it. About 1/4 c. of flour, just enough to coat the chops. A
> half a cup of broth.
>
> Jill

I should have said I lightly coat the chops in seasoned flour. For that you
need a 1/4 c. This is one of those things I make up as I go along

Jill

"jmcquown" <[email protected]> wrote in message
news:[email protected]..
> Easy peasy.
>
> Season pork chops or pork steaks with salt & pepper. Pan fry until
> lightly browned. Remove the chops from the pan and then saute 1/2 a
> sliced Vidalia onion with 2-4 cloves of minced garlic in oil until lightly
> browned. Stir in flour then add chicken broth and stir until sauce is
> slightly thickened. Add a bit of buttermilk (see my previous posts for
> making homemade buttermilk). Add the pork chops back to the pan. Spoon
> the suace over the chops. Cover and simmer for about an hour, until the
> chops are fork tender.
>
> Serve with rice or mashed potatoes and the vegetable of choice.
>
> Jill


What no Greens?

You gots to have greens with smothered chops.

Dimitri

"itsjoannotjoann" <[email protected]> wrote in message
news:[email protected]..
On Sep 26, 12:34 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> Easy peasy.
>
> Season pork chops or pork steaks with salt & pepper. Pan fry until lightly
> browned. Remove the chops from the pan and then saute 1/2 a sliced Vidalia
> onion with 2-4 cloves of minced garlic in oil until lightly browned. Stir
> in flour then add chicken broth and stir until sauce is slightly
> thickened.
> Add a bit of buttermilk (see my previous posts for making homemade
> buttermilk). Add the pork chops back to the pan. Spoon the suace over the
> chops. Cover and simmer for about an hour, until the chops are fork
> tender.
>
> Serve with rice or mashed potatoes and the vegetable of choice.
>
> Jill

>
>
How much flour and how much chicken broth or are we on our own on
this??



Equate the flour/liquid/fat ratios to a blond roux.

1T fat + 1 T Flour = will thicken 1 cup of liquid

If you intend on frying the flour longer to a brown stage you'll need more
flour to achieve the desired thickness.

Dimitri

On Sun, 26 Sep 2010 10:37:48 -0700 (PDT), itsjoannotjoann
<[email protected]> wrote:

> How much flour and how much chicken broth or are we on our own on
> this??

If you've ever made a white sauce/velouté, you will be able to eyeball
it.... shoot for 2T fat, 2 T flour and 1 cup of liquid. Use more or
less liquid, depending on how thick or thin you want the gravy. Use a
regular onion, if you think Vidalia is too sweet - I'd substitute some
sliced mushrooms and add a few drops of Lea & Perrins Worcestershire
sauce.

--

Never trust a dog to watch your food.

On Sun, 26 Sep 2010 11:28:15 -0700, "Dimitri" <[email protected]>
wrote:

>"jmcquown" <[email protected]> wrote in message
>news:[email protected]..
>> Easy peasy.
>>
>> Season pork chops or pork steaks with salt & pepper. Pan fry until
>> lightly browned. Remove the chops from the pan and then saute 1/2 a
>> sliced Vidalia onion with 2-4 cloves of minced garlic in oil until lightly
>> browned. Stir in flour then add chicken broth and stir until sauce is
>> slightly thickened. Add a bit of buttermilk (see my previous posts for
>> making homemade buttermilk). Add the pork chops back to the pan. Spoon
>> the suace over the chops. Cover and simmer for about an hour, until the
>> chops are fork tender.
>>
>> Serve with rice or mashed potatoes and the vegetable of choice.
>>
>> Jill
>
>
>What no Greens?
>
>You gots to have greens with smothered chops.

What's with this health kick... actually it needs big ol' honkin'
sinker bisquits to sop up the juices.

Brooklyn1 wrote on Sun, 26 Sep 2010 15:41:41 -0400:

>> "jmcquown" <[email protected]> wrote in message
>> news:[email protected]..
>>> Easy peasy.
>>>
>>> Season pork chops or pork steaks with salt & pepper. Pan
>>> fry until lightly browned. Remove the chops from the pan
>>> and then saute 1/2 a sliced Vidalia onion with 2-4 cloves of
>>> minced garlic in oil until lightly browned. Stir in flour
>>> then add chicken broth and stir until sauce is slightly
>>> thickened. Add a bit of buttermilk (see my previous posts
>>> for making homemade buttermilk). Add the pork chops back to
>>> the pan. Spoon the suace over the chops. Cover and simmer
>>> for about an hour, until the chops are fork tender.
>>>
>>> Serve with rice or mashed potatoes and the vegetable of
>>> choice.
>>>
>>> Jill
>>
>> What no Greens?
>>
>> You gots to have greens with smothered chops.

>What's with this health kick... actually it needs big ol' honkin'
>sinker bisquits to sop up the juices.

I much prefer the taste of regular onions.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Dimitri" <[email protected]> wrote in message
news:i7o3bt$b5i$[email protected]..
> "jmcquown" <[email protected]> wrote in message
> news:[email protected]..
>> Easy peasy.
>>
>> Season pork chops or pork steaks with salt & pepper. Pan fry until
>> lightly browned. Remove the chops from the pan and then saute 1/2 a
>> sliced Vidalia onion with 2-4 cloves of minced garlic in oil until
>> lightly browned. Stir in flour then add chicken broth and stir until
>> sauce is slightly thickened. Add a bit of buttermilk (see my previous
>> posts for making homemade buttermilk). Add the pork chops back to the
>> pan. Spoon the suace over the chops. Cover and simmer for about an
>> hour, until the chops are fork tender.
>>
>> Serve with rice or mashed potatoes and the vegetable of choice.
>>
>> Jill
>
>
> What no Greens?
>
> You gots to have greens with smothered chops.
>
> Dimitri

I said "vegetable of choice". You can serve this with whatever vegetable
you'd like. Spinach, mustard greens, collard greens, turnip greens... green
beans, whatever

Jill

"Brooklyn1" <Gravesend1> wrote in message
news:[email protected]..
> On Sun, 26 Sep 2010 11:28:15 -0700, "Dimitri" <[email protected]>
> wrote:
>
>>"jmcquown" <[email protected]> wrote in message
>>news:[email protected]..
>>> Easy peasy.
>>>
>>> Season pork chops or pork steaks with salt & pepper. Pan fry until
>>> lightly browned. Remove the chops from the pan and then saute 1/2 a
>>> sliced Vidalia onion with 2-4 cloves of minced garlic in oil until
>>> lightly
>>> browned. Stir in flour then add chicken broth and stir until sauce is
>>> slightly thickened. Add a bit of buttermilk (see my previous posts for
>>> making homemade buttermilk). Add the pork chops back to the pan. Spoon
>>> the suace over the chops. Cover and simmer for about an hour, until the
>>> chops are fork tender.
>>>
>>> Serve with rice or mashed potatoes and the vegetable of choice.
>>>
>>> Jill
>>
>>
>>What no Greens?
>>
>>You gots to have greens with smothered chops.
>
> What's with this health kick... actually it needs big ol' honkin'
> sinker bisquits to sop up the juices.

Ain't no health kick go into any soul food joint (if they let you in) and
order 'Chops smothered & you'll get greens on da side....

Dimitri

On Sep 26, 1:14*pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> "jmcquown" <j_mcqu...@comcast.net> wrote in message
>
> news:[email protected]..
>
>
>
>
>
> > "itsjoannotjoann" <itsjoannotjo...@webtv.net> wrote in message
> >news:[email protected]..
> > On Sep 26, 12:34 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> >> Easy peasy.
>
> >> Season pork chops or pork steaks with salt & pepper. Pan fry until
> >> lightly
> >> browned. Remove the chops from the pan and then saute 1/2 a sliced
> >> Vidalia
> >> onion with 2-4 cloves of minced garlic in oil until lightly browned. Stir
> >> in flour then add chicken broth and stir until sauce is slightly
> >> thickened.
> >> Add a bit of buttermilk (see my previous posts for making homemade
> >> buttermilk). Add the pork chops back to the pan. Spoon the suace over the
> >> chops. Cover and simmer for about an hour, until the chops are fork
> >> tender.
>
> >> Serve with rice or mashed potatoes and the vegetable of choice.
>
> >> Jill
>
> > How much flour and how much chicken broth or are we on our own on
> > this??
>
> > I eyeball it. *About 1/4 c. of flour, just enough to coat the chops. *A
> > half a cup of broth.
>
> > Jill
>
> I should have said I lightly coat the chops in seasoned flour. *For that you
> need a 1/4 c. *This is one of those things I make up as I go along
>
> Jill
>
>
Sounds good!

On Sun, 26 Sep 2010 15:42:15 -0700 (PDT), itsjoannotjoann
<[email protected]> wrote:

>Sounds good!

Yes...doing boneless pork loin with a Madeira Cream sauce
also......just love those flavors.

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!

http://whstoneman.blogspot.com

On 9/26/2010 1:34 PM, jmcquown wrote:
> Easy peasy.
>
> Season pork chops or pork steaks with salt & pepper. Pan fry until
> lightly browned. Remove the chops from the pan and then saute 1/2 a
> sliced Vidalia onion with 2-4 cloves of minced garlic in oil until
> lightly browned. Stir in flour then add chicken broth and stir until
> sauce is slightly thickened. Add a bit of buttermilk (see my previous
> posts for making homemade buttermilk). Add the pork chops back to the
> pan. Spoon the suace over the chops. Cover and simmer for about an hour,
> until the chops are fork tender.
>
> Serve with rice or mashed potatoes and the vegetable of choice.
>
> Jill

Sounds good. I make a similar "Asian flavor" dish. I had a pack of
sliced pork butt "pork steak" and wanted something different. Basically
do the same thing except add some ginger and a splash of soy sauce and I
thicken it with a corn starch slurry at the end.

George wrote:
>jmcquown wrote:
>>
>> Season pork chops or pork steaks with salt & pepper. Pan fry until
>> lightly browned. Remove the chops from the pan and then saute 1/2 a
>> sliced Vidalia onion with 2-4 cloves of minced garlic in oil until
>> lightly browned. Stir in flour then add chicken broth and stir until
>> sauce is slightly thickened. Add a bit of buttermilk (see my previous
>> posts for making homemade buttermilk). Add the pork chops back to the
>> pan. Spoon the suace over the chops. Cover and simmer for about an hour,
>> until the chops are fork tender.
>>
>> Serve with rice or mashed potatoes and the vegetable of choice.
>>
>> Jill
>
>Sounds good. I make a similar "Asian flavor" dish. I had a pack of
>sliced pork butt "pork steak" and wanted something different. Basically
>do the same thing except add some ginger and a splash of soy sauce and I
>thicken it with a corn starch slurry at the end.

Huh? That's like saying pork fly lice is similar to smothered pork
chops.

On 9/27/2010 11:52 AM, Brooklyn1 wrote:
> George wrote:
>> jmcquown wrote:
>>>
>>> Season pork chops or pork steaks with salt& pepper. Pan fry until
>>> lightly browned. Remove the chops from the pan and then saute 1/2 a
>>> sliced Vidalia onion with 2-4 cloves of minced garlic in oil until
>>> lightly browned. Stir in flour then add chicken broth and stir until
>>> sauce is slightly thickened. Add a bit of buttermilk (see my previous
>>> posts for making homemade buttermilk). Add the pork chops back to the
>>> pan. Spoon the suace over the chops. Cover and simmer for about an hour,
>>> until the chops are fork tender.
>>>
>>> Serve with rice or mashed potatoes and the vegetable of choice.
>>>
>>> Jill
>>
>> Sounds good. I make a similar "Asian flavor" dish. I had a pack of
>> sliced pork butt "pork steak" and wanted something different. Basically
>> do the same thing except add some ginger and a splash of soy sauce and I
>> thicken it with a corn starch slurry at the end.
>
> Huh? That's like saying pork fly lice is similar to smothered pork
> chops.

No surprise but your "pork fly lice" establishes you as being totally
stuck in the past and with no imagination to boot.

Borrowing flavors from one cuisine to use in another is called "fusion
cooking". If I construct a smothered pork dish incorporating some Asian
flavors it is still a smothered pork dish.

George wrote:

>Brooklyn1 wrote:
>> George wrote:
>>> jmcquown wrote:
>>>>
>>>> Season pork chops or pork steaks with salt& pepper. Pan fry until
>>>> lightly browned. Remove the chops from the pan and then saute 1/2 a
>>>> sliced Vidalia onion with 2-4 cloves of minced garlic in oil until
>>>> lightly browned. Stir in flour then add chicken broth and stir until
>>>> sauce is slightly thickened. Add a bit of buttermilk (see my previous
>>>> posts for making homemade buttermilk). Add the pork chops back to the
>>>> pan. Spoon the suace over the chops. Cover and simmer for about an hour,
>>>> until the chops are fork tender.
>>>>
>>>> Serve with rice or mashed potatoes and the vegetable of choice.
>>>>
>>>> Jill
>>>
>>> Sounds good. I make a similar "Asian flavor" dish. I had a pack of
>>> sliced pork butt "pork steak" and wanted something different. Basically
>>> do the same thing except add some ginger and a splash of soy sauce and I
>>> thicken it with a corn starch slurry at the end.
>>
>> Huh? That's like saying pork fly lice is similar to smothered pork
>> chops.
>
>No surprise but your "pork fly lice" establishes you as being totally
>stuck in the past and with no imagination to boot.

I was deeply into imaginatve cookery probably while you were still in
your daddy's scrotum.

>Borrowing flavors from one cuisine to use in another is called "fusion
>cooking". If I construct a smothered pork dish incorporating some Asian
>flavors it is still a smothered pork dish.

Your pork is not smothered, it's very ordinary oriental cornstarch
slurry slop... no imagination whatsoever, zero... you just attempted
to hijack Jill's dish... you failed, failed miserably, and got
caught.. bad, bad, bad. Now go Fusion Hawaiian... shove a pineapple
up your Dumb George ass. LOL-LOL