True North Smothered Pork Chop Recipe
I know; what does True North have to do with pork chops smothered in mushroom gravy? Nothing. I'm just poking the bear... this (originally) French recipe has been somehow co-opted and held up as 'Southern Cooking' and almost every recipe that you see online and in American cookbooks is credited as 'Down home Southern Cooking'.
Ingredients:
Oil or bacon fat for frying
4-6 pork chops
Salt and pepper to taste
15 mL (1 Tbsp) Rib and chicken rub
60 mL (¼ cup) flour
1 large onion, chopped
6-8 cups sliced mushrooms
500 mL (2 cups) chicken stock
15 mL (1 Tbsp) Marmite
Approx 45 mL (3 Tbsp) Beurre Manié**
Method:
Season the chops on both sides with salt, pepper, and 2 tsp of the rib and chicken rub (or your fave spice mix).
Heat oil in a heavy pan over medium high heat.
Dredge chops in flour and then pan fry, until about 60% cooked.
Remove chops from pan and then sauté onions and mushrooms until the mushrooms have lost most of their liquid.
Add the chicken stock, Marmite, and a teaspoon of the rib and chicken rub to the pan and bring to a simmer.
Slowly whisk in the beurre manié to thicken the sauce.
Add the chops back to the pan, put on the lid and simmer until chops are cooked through.
**Beurre Manié - is simply equal parts flour and butter mixed together… sounds fancy, but it isn’t.
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