Smothered Pork Chops

* Exported from MasterCook *

Smothered Pork Chops

Recipe By : © 1995 Cole Group, Inc.
Serving Size : 6 Preparation Time :0:00
Categories : Meat

Amount Measure Ingredient -- Preparation Method
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2 tablespoons butter
1 tablespoon flour
2 tablespoons flour
1 1/2 cups rich beef broth
1 Pinch sage leaves -- crumbled
salt and freshly ground pepper -- to taste
6 thick loin pork chops
1/2 cup lard
3 large onions -- sliced
3 cloves garlic -- minced
1/4 cup celery -- minced

In a small saucepan over medium-high heat melt butter; stir in the 2
tablespoons flour and cook, stirring constantly with a wire whisk, until
lightly browned. Stir in broth and sage, mix well, remove from heat, and set
aside. This mixture will be the sauce for your chops.Add salt and pepper to
the 1 cup flour; dredge chops in mixture. In a large, heavy skillet over
medium-high heat, heat 1/4 cup of the lard. Add chops and cook until browned.
If there are too many chops to fit into skillet at one time, work in stages or
use two skillets. Move browned chops to a large, ovenproof casserole with a
cover. Preheat oven to 350 degrees. Melt remaining lard in skillet over high
heat. Add onions, garlic, and celery; lower heat to medium and cook, stirring
frequently to avoid burning, until onions are golden (8 to 10 minutes). Remove
vegetables with a slotted spoon and place over chops in casserole. Pour off
all lard from skillet. Add reserved sauce, raise heat to high, bring to a
boil, and cook for 1 minute, stirring vigorously and scraping bottom of
skillet. Pour sauce over chops in casserole, cover, and bake 30 minutes.

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NOTES : Yield: 6 servings.

Posted to Fabfood 1/99