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Monday, July 16, 2012

Smothered Pork Chops

I published my first novel last year and have been posting recipes inspired by the book on my author Facebook page. The most recent offering comes from Page 68:

Janet was startled out of the story when the grandfather clock struck twelve times. With great reluctance, she marked her place and closed the book. Checking the time again, she cursed and took off for the diner at a fast walk. 

Sallie Lee was insufferable after she wrung the information out of Janet that she did not want to put the book down to come into work.
 
“Maybe now you will listen to me,” she crowed.
“I didn’t have to tell you anything.”
 

“Of course you did. You feel better for having told me even though it means that I get to tease you."
 

Janet shrugged ruefully. “I haven’t been teased in the longest time.”
 

Walking up to the two of them, Della broke in, “Don’t tell her that. She won’t leave you alone now.”
 

Almost too softly to be heard, Janet answered, “I hope not.”
 

Sallie Lee blushed and bustled back into the kitchen. “It was pork chop day, so I’ll need you to get to polishing the chrome. You’ll find the rags and cream polish under the lunch counter.”
 

“Be advised. You are going to find gravy in the weirdest places,” Della added.

Unbroken Circle can be purchased from my publisher, Bella Books, or anywhere else books are sold. It is available as a paperback or ebook.

Smothered Pork Chops

1 cup all-purpose flour                                               
2 tablespoons onion powder  
2 tablespoons garlic powder 
1 teaspoon cayenne 
1 teaspoon salt  
1/2 teaspoon freshly ground black pepper             
4 pork chops, 3/4-inch thick, bone-in 
1/4 cup olive oil                                                
1 cup chicken broth                                                 
1 cup milk or water

Put the flour in a shallow dish and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Dredge the pork chops in the seasoned flour, shaking off the excess.

Heat a large cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 to 5 minutes on each side until golden brown. Remove the pork chops from the pan and place them in a 350 degree oven for 15 minutes to finish cooking.

Into the same skillet, add 2 tablespoons of the seasoned flour to the pork drippings. Stir constantly for 5 minutes over medium low heat. Slowly pour in the chicken broth, whisking constantly to remove all lumps. After the liquid comes to a boil, reduce heat to low and let it cook down for a couple minutes to reduce and thicken slightly. Stir in the milk to make a creamy gravy or the water for a more traditional gravy. Allow to simmer for about 5 more minutes for the flavors to come together. Taste for seasoning and add more salt and pepper, if necessary.

Return the pork chops to the pan, covering them with the gravy. Simmer until ready to serve.

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