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.
•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
•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.
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 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.
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.