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 Artichoke and Fava Bean Saute, Herb-Roasted Chicken and Luann's Pork Chops
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Recipe courtesy Luann White, Kewanee, Illinois. Ingredients: 2 pork chops 1 Tbs. vegetable oil 1 cup coffee (you can use fresh, but leftover coffee from the morning tastes better) 1/2 Tbs. butter 1/2 Tbs. flour 1/4 cup milk Preparation: Fry 2 pork chops in a cast-iron skillet with just enough grease to coat the bottom of the skillet. When pork chops are done, add enough coffee to cover halfway up the chops; cover and simmer on low heat, turning occasionally. Simmer about 20 minutes. Remove lid and cook slowly until the coffee has dissolved. Remove pork chops and blot with paper towel to remove excess liquids. Pork chops will be dark. Add 1/2 tablespoon butter to the pan. When melted, add 1/2 tablespoon flour to pan and cook on low heat until the flour is cooked. When flour has darkened slightly, add 1/4 cup milk and simmer on low, constantly stirring with spatula until milk gravy has thickened. Serve gravy over slices of bread and pork chops. We at DIY believe all of the recipes from Paul James' Home Grown 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.
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