How nice. The Tubes of You are actually good for something other than spice kings and fails.
Mentioned (several times now) that food duty is my duty, along with other household stuff. Half does Half’s part, but since I’m WFH, get treating like SAHM. So!
Half and theKid didn’t grumble, exactly, but there were comments made that my … cuisine was a bit limited.
Got a few go-to’s, and tend not to stray. But want to keep the fam happy, so searched out the Tubes of You for potentials, and one looked particularly tasty, it was easy, so thought I’d share.
But one caveat: be sure to get started early, because the meat has to simmer for about 90 minutes to two hours. Worth the wait, tho’.
I give you — Smothered Pork Chops … and rice!
One pork chop per person, ½-inch to 1 inch thick, bone-in (makes for tendererer-er, juicier-rer meat)
One ginormous (or two medium) onion
(white/yellow/red, your choice), chopped into chunks
4 (yes, four) cups of chicken stock
(or nearly a liter [or “litre”] for you foreign, metric-lovin heathens)
One crushed cube of chicken bouillon (had to look that up)
Garlic & onion powder(s), smoked paprika, creole seasoning (if you have it / don’t need it / nice to have)
– all to preference (usually a few [4-5? 6-7?] shakes, depends on tolerance for flaaaavaaah)
Coarse sea salt (yes, again), ground black pepper (yes more of that)
1 tbsp vegetable oil
½ cup, butter
¼ cup, flour
White rice — amount depends on who’s eating (one cup usually does it, but do you)
Rinse the chop(s) under running water, pat dry
Grab a good-sized pan (larger more so than mediumer) with lid, same one from the thrift shop!,
heat up on medhigh, add the vegetable oil …
Season chop(s) liberally, progressively, never conservatively with salt, pepper, onion&garlic powders, creole seasoning, and smoked paprika, both sides
Place the seasoned chops in the pan, brown on both sides, about 2-4 minutes a side, depending on thickness.
Once done, remove the chops and place on a glass dish or plate, set aside.
DON’T TURN OFF THE HEAT
Now toss the chopped onions into the hot pan and sweat ‘em a bit, mix ‘em around, scrape the juices and meat bits with the onions until a nice sorta brownish (but not burnt) color, usually about five minutes, maybe longer maybe less / depends / looking toasty-tasty.
Add the butter to the toasty-tasty onions, mix it all about.
After onions and butter get real familiar, sprinkle in the flour and crushed bouillon cube, stir in and mix well.
Continue to brown the onions and the butter and the bouilloned flour for a bit (2-3 mins?) then add the chicken broth in dollops, dribs, and drabs, mixing well after each dose.
After the mixture (broth, onions, flour&butter&bouillon) is well incorporated, return the chops to the pan and cover up with all the juices.
Turn up the heat until the liquid boils, then turn down to simmer & cover with lid.
Let cook for about 90-120 mins (depending on chop thickness) and periodically spoon some of that lovely onion juicebroth over the meat
You’ll know the chops are done cooking when the meat is tender and just falling away from itself … mmm, all the delicious.
While waiting for the chops to finish, prepare the rice and set aside, maybe cover with foil and sit in a warm oven (but hey, maybe you like cold rice – do you)
When the chops and rice have finished cooking, add a healthy clump/scoop of rice into a shallow bowl or plate, spoon a chop with gravy over the rice, add a veggie … congratulations, dinner is done.
You’re welcome.