I am celebrating the new year by counting down my top five blogs from 2012. You knew at some point I would get a recipe in there somewhere. This one is a pork chop recipe from November that I particularly liked. It was originally titled LIP SMACKING BUTTERMILK GRAVY PORK CHOPS! Tomorrow I will post the #1, and who knows, it just might be a food blog as well?
This past Saturday was the first weekend I didn’t have a “churchy” thing on Saturday to go to in over a month. I decided to celebrate by cooking a delicious Saturday evening dinner. I had on hand beautiful pork chops I cut myself from a slab of meat I got at Costco. The chops were about an inch thick. Since I had the time (plus, we moved back an hour Saturday) I decided to snoop around for a recipe. I found this one and it looked interesting.
I had been planning for a couple of days to cook these chops, so I brined them in advance. I want to put a word in for that, because when pork is brined, it is so much juicier and tastier.
This particular recipe calls for a seasoned flour coat on the chops, then brown them in a skillet. The original recipe calls for browning them in olive oil, but I’ve never had a good result with olive oil and gravy, so I used Crisco shortening instead. After it melted and the pan got hot, I threw the chops in, browned them on both sides, and then pulled them out. I worked up the rest of the flour into the fat, added chicken stock and reduced. Then I added the ingredient that drew me to this recipe–buttermilk. Never in my life have I made gravy with buttermilk. But I did Saturday night.
Then I added the chops back into the skillet, covered, and let simmer for about 10 minutes to make sure they were cooked thoroughly. I served them with, yep, you guessed it, buttermilk biscuits, a giant baked potato, and boiled broccoli. It was delicious and I will definitely file this recipe under C for cook again.