Deluxe Pork Chops
Ingredients
12 center cut pork chops, 1 inch thick
salt and pepper
2 Tbsp. butter
2 Tbsp. flour
2 1/2 C. cream
Cooking Instructions
Score the fat on the chops, two or three times. Sprinkle them liberally with salt and pepper. You will need a large heavy skillet for this with a tight fitting lid. Get it very hot and start the chops by standing them on their fatty edges. The fat will immediately start melting. Move the chops around on their fatty edges so that the pan is quickly covered with a thin coating of fat. Then let the chops fall down on their sides and brown each side quickly, until golden. When all are browned, get them back in the pan and cover tightly. Let them cook slowly, turning once until done. Test them with a knife, they must show no signs of pink. Do not overdo them. It should take about 20 to 30 minutes, start testing at 20. Remove chops from the pan and set them on a warm platter in a just-turned-off oven. Drain off all of the fat. Add 2 Tbls. butter to the drippings in the pan, stirring the brown tidbits with a wire whisk. Sprinkle over the whole 2 Tbls. flour, continuing to stir until well blended. Wait a minute or two, letting the flour brown a bit, then start adding, gradually 2 1/2 C. cream. Stir all of the time you are adding the cream, combining the browned butter and flour mixture as you go. Let it bubble and thicken. It should be of the consistency of heavy cream; if it’s thicker than that, add a little more cream. Season to taste with salt and pepper. Lay the pork chops on top of the gravy and serve, directly from the pan. If you prefer your gravy on the top, not under, let the chops stay on the platter where they are and pour the gravy over them. This allows 2 chops per person. They shrink a good bit so this is not too much.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)