Email to Melinda C      

Recipe Categories: MelindaC's HOME PAGEAPPETIZERS BBQ BEVERAGES BREAD BREAKFAST CAKEFROSTINGS CAKES CANDY CASSEROLES CHEESEBALLS CHICKEN COLESLAW COOKIES CORNBREADS CROCKPOT DESSERTS DIPS EasyDinners FISH FRUIT FRUITSALADS HOLIDAYS JarMixesforGifts MEATS PARTYFOODS PASTA PIES POTATOES SALADS SANDWICHES SAUCES SIDEDISHES SNACKS SOUP STUFFINGorDRESSING SUGARFREE

HENRI'S SOUTH BRONX SMOTHERED PORK CHOPS




Source of Recipe


From the kitchen of Master Chief Henri Baxter, USN (Retired)


List of Ingredients




1/4 C. all purpose flour
1 tsp. salt
2 tsp. fresh ground pepper
8 ( 2 inch thick) pork chops (4 to 6 oz. Each), trimmed of all fat.
2 Tbs. Olive oil
1 Tbs. butter
1 C. thinly sliced onions
1 C. chicken stock (low sodium) or broth
2 C. heavy (whipping) cream



Recipe



Stir flour, salt and pepper together in a small cup and place in a plastic bag. Put one or two chops at a time and shake until well coated.

Heat oil in a large skillet (I like o use my cast iron skillet) and cook the chops over medium-high heat until well done. Transfer them to a serving platter and keep warm. Add butter to the same skillet and heat over medium-high heat. Stir in the onions and saute until they are soft and golden brown. Then stir in the chicken stock and bring to a boil. Gradually add cream and re-heat, stirring constantly until the sauce has thickened. Pour over chops and serve immediately.