| Smothered Pork Chops |
From "DIY Cooking"
episode COK-112F |
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Copyright, 1999, Michel Nischan. All rights reserved Ingredients: 4 shoulder pork chops, cut 1-1/2" thick
Salt and pepper to taste
1 Tbs. all-purpose flour for chops, plus 2 Tbs. for sauteing vegetables
2 Tbs. lard or reserved hock fat, from hock stock, recipe follows
1 green pepper, seeded and 1/4" sliced
2 medium onions, 1/4" sliced
3 cups hock stock, hot, recipe follows Preparation: Season shoulder pork with salt and pepper on both sides, then dust lightly with flour. Over medium heat, heat a cast-iron skillet just large enough to hold the pork. Add the reserved pork fat and brown the pork chops for approximately 4 to 6 minutes per side. Remove the chops from the pan and set aside. If pan is dry, add another tablespoon of fat. Add onions and green pepper and increase the heat to medium high in order to brown the vegetables until they caramelize. Sprinkle flour over the vegetables and cook, stirring constantly, for 5 minutes. Remove pan from flame and stir in the hot hock stock until thickened and smooth. Bury the pork chops in the gravy. Cover the skillet and place in a 300-degree oven. Cook 2 to 2-1/2 hours, or until pork is very tender. Servings: 4 Chef's Note: You don't want to put shoulder pork chops on a grill because they will become tough and chewy. Ingredients for Ham Hock Stock: 2 pounds smoked ham hocks
2 pounds fresh ham hocks Preparation: Place all ham hocks in a stock pot large enough to hold them while leaving 6" of free space at the top of the pot. Pour enough cold water over the hocks to cover by 3". Bring to a rapid simmer over a medium high heat. A thick foam will build on the top of the stock. Carefully remove all of the foam. Reduce heat to low and simmer 6 hours. Constantly skim the clear fat that builds at the top of the stock and reserve for cooking. Serving: approximately 40 ounces Web site resources for Pork: Reign Smothered Pork Chops from Food TV.com Roasted Loin of Pork with Fig and Chipotle Stuffing from Food TV.com Bacon Basil Shrimp on a Stick from Food TV.com Breaded Pork Chops from Food TV.com Ham Hock and Beans from Food TV.com We at DIY believe all of the recipes from DIY Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
RESOURCES :
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Model: 1550138766
Author: Philippe Molle
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Key Porter Books
Westport, CT 06880-2157
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Email: service@fireflybooks.com
Cooking for Dummies, 2nd Edition
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Author: Bryan Miller and Marie Rama
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Food Lover's Companion
Model: 0812015207
Author: Sharon Tyler Herbst
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Barron's best-selling A-to-Z guide is back and better than ever with 900 new listings and the most up-to-date information on culinary terms.
Barron's Educational Series, Inc.
Hauppauge, NY 11788
The Food Lover's Tiptionary
Model: 0688121462
Author: Sharon Tyler Herbst
(1994)
William Morrow Books / Hearst Books
Website: www.harpercollins.com
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