evernoob
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- May 21, 2020
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This is a trad dish nothing special, but it gets a lot of mileage from me because it's not chicken and it's super-cheap.
2 pork chops, bone in or out (pic is bone out)
Half a medium onion (pic is scraps from a couple of onions) sliced or chopped coarse.
2 tbsp bacon grease
2 tbsp butter
2 tbsp flour
water
salt pepper & garlic powder
Rice of your choice and recipe
Green beans of your choice (I used frozen and cooked them till soft)
Options:
Stay tuned for homemade stock made from bones and scraps
2 pork chops, bone in or out (pic is bone out)
Half a medium onion (pic is scraps from a couple of onions) sliced or chopped coarse.
2 tbsp bacon grease
2 tbsp butter
2 tbsp flour
water
salt pepper & garlic powder
Rice of your choice and recipe
Green beans of your choice (I used frozen and cooked them till soft)
- Add 1/3 of bacon grease into a pot with your green beans and a bit of water so they don't burn. Cover that and let it run at med-low. I like my beans mushy so I start this first.
- Med-high hot skillet, add 2/3 of the bacon grease.
- Put 2 chops in the skillet, leave and turn until they are nicely browned.
- When you have at least one side of the chops well-browned, add the onions.
- Keep browning the chops until the onions are soft and a bit caramelized.
- Remove the chops and onions to a plate or pan (I used a nearby seasoned pan that I only rinse off).
- Put the skillet back on the heat and turn down to medium or so.
- Add the 2 tbsp butter.
- Add 2 tbsp flour and mix it around for a roux. I like my roux toasty for this one (brown gravy).
- Don't worry about sticking on the bottom of the pan, you want that. The roux won't stick, but the pork fat and onions will a bit. Good.
- Once your roux is to your liking, at least 5 minutes to cook the flour, turn up the heat to med-high
- Take a flat spatula in one hand, and add the water with the other, deglazing and scraping up the burnt stuff off the bottom
- Mix it all around until it forms a gravy, whisk if necessary (never is)
- Cook it down until it's as thick as you like. You can bubble it good once you de-glaze
- Add the chops and onions into the gravy, add salt, pepper, and garlic powder, cover and turn to low.
- Cook your rice according to directions. I used 15/5 rice.
Options:
- Add some Wooster sauce to the gravy
- Add some tomato paste to the gravy
- Add some vinegar to the green beans
- Add mushrooms to the onion sautee
Stay tuned for homemade stock made from bones and scraps
![LmoEFPm.png](/proxy.php?image=https%3A%2F%2Fi.imgur.com%2FLmoEFPm.png&hash=7a4b7a5a0da065f4f5ad63c722b688d5)