We all want to cook that picture perfect dinner. You know like the ones we see on Pinterest or the food channels. But sometimes you go to the store only to find that the only chops they have that day are the ones that are thin and no matter what they always come out chewing like your chewing on leather.
Well I have four words to make that better. First off I’m not a picture perfect cook. I do well, no one starves and my food gets compliments. But try as I might those darn thin chops just wouldn’t come out like I wanted them to. So I went back to what I know best. Four words…
That’s right cook them low and slow in gravy. Now some of you might be thinking but Jo gravy is so thick and too many calories. I don’t know about all that. I honestly have no idea how many calories my gravies have.
In my 20’s I found out that there was one thing I could do very well in the kitchen and that was make gravy by scratch as they say. None of that packaged stuff for me.
So here was what was for dinner tonight.
4 thinly cut pork chops ( why? because it was what they had and it was on sale)
2 tablespoons olive oil
1/2 of a large onion (or a whole med onion) diced
1 tablespoon minced garlic (we love garlic in our house)
2 tablespoons all purpose flour
1 teaspoon red pepper flakes
1/2 teaspoon freshly ground nutmeg
1/2 tablespoon Worcestershire sauce
Salt to taste
2 cups warm water (or you can use chicken broth I didn’t have any today)
1/4 cup heavy cream if you have it and want it.
In a non stick skillet heat the olive oil over med heat and add the onions. Cook for about 3 minutes.
Then add the garlic, pepper flakes, nutmeg, Worcestershire sauce and flour. Add the salt.
Cook this stirring occasionally for 1 – 2 minutes until flour has been cooked in. Then slowly add the 2 cups of water while stirring constantly. Add the heavy cream at this point.
No need to wait until your gravy has thickened because now your going to dunk your thinly sliced pork chops into the gravy and turn the heat down to low. Note that I did not season my pork chops because the gravy has been well seasoned.
Let this cook for 45 minutes covered checking every so often to make sure the gravy isn’t too thick and if it is add a little more water.
Normally I would make a roux with butter, oil, flour and some sort of stock , broth or even water and seasonings. But as you can see you don’t always need all that.
Experiment with what you have. Making a gravy is the easiest thing in the world to make. You’ll never buy that stuff in the package again and now your lower cut meats can always be just as tender as your more expensive meats.
Email Address *
Powered by MailChimp