My husband
didn’t know if he’d like this recipe from "Practical Produce” but now he
thinks we need to start putting it on the menu occasionally. Modern cuts of pork are so low-fat they can
be dry, but lightly flouring them and then braising them (but not too long)
makes them tender and juicy too.
I had a
little homestead bacon fat left from baking bacon, and it added a little extra
flavor. Sherry is a low salt seasoning
that elevates the taste too. I used sage I oven-dried from my garden.
We enjoyed
these with a baked potato, chopped salad with homemade dressing and a little
fresh pineapple for dessert.
Pork Chops and Onions
4
medium Pork Chops -- flour
lightly
2
tablespoons Bacon Fat -- Lard or
oil
1 ½
cups Onions -- thinly sliced
Salt -- to taste
¼
teaspoon Sage
1
tablespoon Sherry -- optional
¼
Cup Chicken Broth -- or water
with chicken base
Brown chops
in bacon fat, lard or oil. Remove from
pan and keep warm. Add onions and
seasoning to skillet and brown until slightly carmelized. Return chops to pan, pushing onions aside,
stir in sherry and broth, cover and let fry until water evaporates, about 15
minutes over medium heat.
4 Servings
Adapted from
original which bakes the chops 1 1/2 hours!
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