Tuesday, December 15, 2015

Fork-Tender Pork

Just so ya know, I'm not a gravy person, especially when it has this putrid color. But Joe loves the stuff and he also loves pork - he was like an oinker in proverbial you-know-what, when I plated this for him. We only eat it if HE buys it, 'cause I can't help but associate it to those mud-laden chubettes. Ugh. Having said all that, I must admit that these boneless chops were exceptionally lean and white and this gravy rendered them absolutely fork tender. And they can be served without extra gop all over them. Great with basmati rice, salad and applesauce. For four chops:

Mix about ⅓-½ cup flour with about 2 tablespoons of paprika and 1 tablespoon garlic powder. Rinse chops and dredge in flour. Brown in ¼ cup (½ stick) hot, melted butter and remove to an oven dish. Sauté a small, finely chopped sweet onion in butter till tender. Add remaining flour plus enough to make about ¼ cup to butter, stirring to make a roux. To this, slowly add about cups milk (I used unsweetened almond milk at only 30 calories per cup) and simmer till thickened. Add salt, if necessary, and freshly ground pepper to taste. Remove from heat and add juice of 1 medium-sized lemon. Stir and pour over chops. Bake uncovered in preheated 350-degree oven for about 50 minutes. Next time, I'll sprinkle with parsley or chives, just to perk up that color!

Be amazed. Buon Appetito.