There I was, brandy-new Christmas cookbook and a tasty looking recipe for sweet potato poutine; french fried sweet potato slices with gravy and cheese curds – but what about the rest of dinner?
I had two nice pork chops all good to go, but wasn’t feeling the love for making chops and a sauce or gravy to accompany the potatoes with another gravy. Then I came across a Tyler Florence recipe and thought to myself: “hmmm – pork ‘n gravy ‘n potatoes -IT. COULD. WORK!” And it did – mostly.
INGREDIENTS
•2 bone-in pork chops
•1/2 cup flour
•1 tbsp onion powder
•1 tbsp garlic powder
•1/2 tsp cayenne
•1/2 tsp salt
•1/4 tsp black pepper
•1/2 tsp celery seed
•Olive oil
•1 tbsp shallots
•1-1/2 cup chicken broth
•1 cup buttermilk
•Chopped fresh parsely
Stir the flour together with the spices to combine thoroughly and spread across a flat-bottomed dish.
Pat the chops dry with paper towels and dredge them in the seasoned flour, shaking off any excess.
Heat a large sauté pan over medium heat and add the olive oil. The original recipe called for 1/4 cup, but I took two turns around the pan with the bottle and called it good.
When the oil is hot, add the chops and cook, without moving, for 3 minutes per side until nicely browned. Remove the chops to a plate.
Add the shallots to the oil and drippings remaining in the sauté pan along with a tablespoon or 2 of the seasoned flour and stir to combine.
Add the chicken broth, bring to a good bubble, and cook for 5 minutes until it is reduced and slightly thickened.
Add the buttermilk to the pan, then the chops; cover and simmer for 5 minutes until the chops are cooked through.
Season with salt and pepper and that chopped fresh parsley and serve.
As I mentioned above, we had ours with french fried sweet potatoes, and I used the gravy from the pork chops as the poutine.
Nice.
Mebbe not as thick a gravy as in a traditional poutine (sorry, Canadian Cousins) – but MY! – was it tasty!
Check out the fries, ermmm, tomorrow.