True North Smothered Pork Chop Recipe
I know; what does True North have to do with pork chops smothered in mushroom gravy? Nothing. I’m just poking the bear… this (originally) French recipe has been somehow co-opted and held up as ‘Southern Cooking’ and almost every recipe that you see online and in American cookbooks is credited as ‘Down home Southern Cooking’.
Oil or bacon fat for frying
4-6 pork chops
Salt and pepper to taste
15 mL (1 Tbsp) Rib and chicken rub ( https://youtu.be/xnmpAc9dnWY )
60 mL (¼ cup) flour
1 large onion, chopped
6-8 cups sliced mushrooms
500 mL (2 cups) chicken stock
15 mL (1 Tbsp) Marmite
Approx 45 mL (3 Tbsp) Beurre Manié**
Season the chops on both sides with salt, pepper, and 2 tsp of the rib and chicken rub (or your fave spice mix).
Heat oil in a heavy pan over medium high heat.
Dredge chops in flour and then pan fry, until about 60% cooked.
Remove chops from pan and then sauté onions and mushrooms until the mushrooms have lost most of their liquid.
Add the chicken stock, Marmite, and a teaspoon of the rib and chicken rub to the pan and bring to a simmer.
Slowly whisk in the beurre manié to thicken the sauce.
Add the chops back to the pan, put on the lid and simmer until chops are cooked through.
Rib and chicken rub recipe: https://youtu.be/xnmpAc9dnWY
**Beurre Manié – is simply equal parts flour and butter mixed together… sounds fancy, but it isn’t.
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