The Flat Possum Gazette 

Test Kitchen

Courtesy of the Road-Kill Press

= Smothered Pork Chops =

Smothered Pork Chops

This recipe works just as well with a lesser number of chops.
8 6-oz. boneless pork chops
1 1/2 sticks margarine
1 Cup chopped Celery
1 Cup Yellow Onion, thinly sliced
1 Cup Flour
8 Cup Chicken Stock (homemade is best)
1 pound Mushrooms, thinly sliced
1 teaspoon Celery Seed
1 teaspoon kosher salt
1 teaspoon dried sage
2 tablespoon black pepper

Preheat Oven to 350 deg. Melt margarine and brown the chops lightly on both sides and set aside.

Saute the celery and onions in the margarine. Set aside.

Add flour to the pan to make a roux and cook lightly. Add stock and stir until thickened into gravy.  Add mushrooms and seasonings.

Put vegetables in baking pan and put chops on top. Smother with the gravy and bake in a covered dish at 350 deg. for about 45 minutes.

My notes say "Outstanding!" and "Gravy is Great!", but I get a little excited when I cook, and then even more aroused when I eat what I have cooked.

Frank Potter

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