The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

= Threadgills Smothered Pork Chops =

I recently bought a cookbook published by Threadgill's Restaurant in Austin.  Their pork chop recipe is OUTSTANDING! 

I would not take the trouble to send it to you if I didn't think it would bring you some super enjoyment at the dinner table.


8 6-oz boneless pork chops

8 cups chicken stock

12 Tablespoons. (1 1/2 sticks) margarine

1 lb. mushrooms, sliced

1 Cup chopped celery

1 teaspoon.celery seed

1Cup yellow onion, sliced

 1 teaspoon. salt

1 Cup flour

1 teaspoon sage

2 tablespoons black pepper

Preheat oven to 350 deg.  Melt margarine in skillet and brown chops lightly on both sides. Set aside.  Saute celery and onions in margarine that you browned the chops in.  Set aside. Add flour to pan to make 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 gravy and bake in a covered dish at 350 for about 45 minutes.  Makes 4 to 8 servings, depending on the size of the chops.

Frank Potter

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