These chops should be really nice, but, to me, they came out tasting, well… bland.
Still and all, I like the paper bag seasoning trick, and I have a fix for the blandness, so thanks to Carnie Wilson for the recipe, and the last batch of Celebrity Cook-Off on the Food Network for a fun season.
First, the chops. I like bone-in, because I think they have more flavor (and my butcher agrees), but feel free to use boneless if you prefer.
•6 or 8 thinly cut pork chops
•5 tbsp butter
•1/2 cup all flour
•2 tbsp Hungarian Sweet Paprika
•1 tsp sea salt
•1 tsp Tellicherry pepper
•1 tsp granulated garlic
•1 tsp dried parsley
•1 cup sour cream
•1 cup chicken broth
•1 cup white wine
•1/2 cup warm water
•1 Spanish onion, sliced into rings
•3 cloves garlic, minced
•1/2 cup sauerkraut, rinsed and drained
•1 lb ‘shrooms, sliced
•Fresh chopped parsley (for garnish)
•1/2 cup Amontillado
•1 tbsp Busha Browne’s Spicy Jerk Sauce
•1/2 tsp seasoned salt
•1/2 tsp garlic powder
•1 tsp dried parsley
•One bay leaf
Heat the oven to 350º.
Rinse the pork chops off and pat dry.
Combine the flour, one tablespoon of the paprika, garlic powder, and dried parsley together and pour into a brown paper bag.
Add the pork chops and give a good shake – recall that old commercial? – to coat the chops. Remove the chops, but save the bag, you’ll need it later.
Melt two tablespoons of the butter over medium heat in a large skillet, then add the chops and cook, just to brown them, about three minutes per side.
Remove the chops to a Dutch oven or tagine.
Melt another two tablespoons of the butter in the skillet, then add the onion and garlic and sauté for five minutes, until the onions are tender.
Add the ‘shrooms and sauté for another couple of minutes, then turn them all out on top of the chops.
Add the last tablespoon of butter to the skillet and any remaining seasoned flour from the paper bag (now you can toss the bag). Stir to combine and to cook the flour a bit, then add one cup of chicken broth, the white wine, and the warm water and deglaze the pan, scraping up any crispity bits stuck to the bottom.
Bring to a bubble, let simmer for two minutes, then add the lemon juice.
Stir in the sauerkraut and last tablespoon of paprika and let sauce heat through.
Give it a taste. Kinda bland, huh?
Add the sherry, Jerk sauce, and additional seasonings and bring back to a boil, stirring.
Much more better!
Stir in the sour cream, then pour the sauce over the chops and veggies in the tagine or Dutch oven, cover, and bake for 90 minutes, until the chops are well and truly done, and so tender they’re falling off the bone.
Ms. Wilson suggests serving these chops over buttered egg noodles with poppy seeds, and I like to add chopped fresh parsley.
I served ours over potato cakes, which I fried up in the cleaned out skillet while the chops were baking.
Note: the original recipe calls for dried and/or fresh dill wherever I’ve called for parsley. Since I don’t really care all that much for dill in anything but pickles, I switched. Feel free to switch back, if you like.