Smothered-pork-chops recipe

*Ingredients


°1½ cups (or more) ham

°2 tbsp. distilled white vinegar

°2 tbsp. Worcestershire sauce

°1 C. Dijon’s mustard

°1 C. ground allspice

°1 C. mild flavored molasses (light)

°⅓ cup all-purpose flour

°4 bone-in pork chops 

°Kosher salt, freshly ground pepper

°⅓ cup for vegetable oil

°2 onions, thinly slice

°6–8 garlic cloves

°1 tbsp. finely chop

°1 tbsp. finely rosemary

°1½ tsp finely chopped thyme, plus leaves for serving


*Preperation


Phase 1

Whisk together potlikker, vinegar, Worcestershire sauce, mustard, allspice, molasses and 1 cup water in medium bowl; add the aroma potlikker mix.

Phase 2

Place the flour in a shallow bowl. Pat pork chops dry; Seasoning with salt / pepper Dip chops in flour, shake off excess and transfer to a platter. Put the remaining flour in the container.

Phase 3

Heat the oil in a large Dutch oven or other heavy saucepan over medium-high heat. Working in 2 batches, cook pork chops until browned, about 3 minutes of each flavoring; transfer to a plate.

Phase 4

Minimize heat to medium. Adding onions &; garlic; cooking, stir, to onions are soft, for 4 minutes. Minimize heat to low. Sprinkle reserved flour evenly; cook, stirring often and scraping up browned bits, until onions begin to brown, 6 to 8 minutes.

Stage 5

Adding reserved potlikker mix; beat to incorporated & lump free. Bring to a boil, then add the marjoram, rosemary and 1½ tsp. thyme. Reducee heat ; Returning pork chops &; any juices to pot.

Cover and simmer until pork chops are tender, 70 to 80 minutes. I

f the sauce turns out to be too thick, dilute with more potlikker or water.

Taste the sauce and season with more salt if needed.Phase 6Transfer pork chops to platter; garnish with thyme leaves.


Enjoy !

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