Tuesday, May 15, 2012

We're Doing Pork Chops And Gravy Tonight

This recipe.

Photos and analysis to follow.


Well, the kids liked it, so that was a plus, but on the whole, I wouldn't do it again. I started out on the wrong foot, forgetting to douse the chops in flour. Instead, I just added all of the flour at the end to the roux/gravy and made cement*. It tasted fine and my son put it on his rice and chops, but the consistency was like thick oatmeal. The lack of spices in recipe didn't seem to hurt; the bacon added it's loving touch to the whole affair.

Summary: A decent, very basic recipe that would be hard to screw up. Thumbs up from the kids. I paired it with white rice and a salad.

Frying chops are always beautiful.

This is not Quickset. It's gravy.

* - My gravies are almost always terrible.


vicomtesse said...

I don't think MichelleO would aprove.

ligneus said...

Yuk! Milk!

tim eisele said...

Hmm, two kinds of pig flesh, cooked in milk . . . I'm guessing that you hadn't invited any Jewish friends over for dinner ;-)

The only way I can see that that could be significantly less Kosher is if it was garnished with shrimp, and served with wine made by non-Jews.

Sure does sound tasty, though!

K T Cat said...

ligneus, worst of all it was nonfat milk. Cooking with nonfat milk is like cooking with water colored with chalk.

K T Cat said...

Tim, it wasn't very halal, either.

tim eisele said...

"* - My gravies are almost always terrible."

My wife got a copy of Julia Child's "Mastering the Art of French Cooking", and after running through a bunch of the recipes she now makes excellent gravies and sauces. She says the main thing she learned from it is "when in doubt, add butter".

K T Cat said...

Tim, one of our sons gave that to me for Christmas. Now I simply must go through it! Thanks for the tip.