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Rec: Smothered Pork Chops This is for anyone who remembers the old-style pork chop that was

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Joined: Dec 9, 2005


Posted to Thread #6220 at 1:45 pm on Mar 29, 2007

braised and tender. It's a bit like the Italian-style pork roast cooked in milk. I had my doubts about the two hours, but these came out just so good and they were cut-with-a-fork tender. I halved the recipe using two chops. The milk appears curdled like it does in the Italian dish, but can be wisked together at the end and makes a delicious gravy. We enjoyed them with boiled baby red potatoes, the skillet-roasted brussels sprouts I've posted before and a salad with greens, julienned apple, sweet onion, Stilton and toasted walnuts. Yum! Recipe is from the Atlanta Journal-Constitution Saving Southern Recipes.

Smothered Pork Chops
6 center-cut loin pork chops, trimmed of excess fat

1 to 2 teaspoons seasoned salt

1 tablespoon vegetable oil

2 tablespoons butter

1 large onion, finely chopped

3 tablespoons all-purpose flour

2 cups whole milk

1/4 teaspoon salt

1/2 teaspoon dried oregano

1/4 teaspoon dried marjoram

1/3 cup chopped fresh parsley

Preheat oven to 300 degrees.

Sprinkle chops well with seasoned salt. In an ovenproof skillet over medium-high heat, add oil. Add chops and brown quickly on both sides. Remove chops and set aside.

In the same skillet, melt butter. Saute onion until it begins to brown. Stir in flour. Add milk and whisk to combine. When smooth and creamy, add salt, oregano, marjoram and parsley and stir to combine.

Return chops to pan and stir to combine. Cover and bake for 2 hours or until very tender, stirring gravy 2 or 3 times to combine.


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