I had a recipe in my Taste of the South magazine that looked like something right up my alley. It was a skillet pork chop with brown butter gravy and sage. What's not to love about that? There are a couple of things that I will do differently next time I make this. I won't worry so much about the super thick bone-in pork chops. The cast iron gets so hot that my pork chops were on the verge of burning before they cooked through. I might even go boneless (They are served with a gravy and that in itself will add to the flavor of the chops). I also think the pork chops and gravy needed a little more salt and pepper. Being from Texas, I know a little something about making gravy. I was taught that when making the rue, the amount of fat (butter or oil) needs to be equal to the amount of flour. I don't know why I didn't follow my gut instincts on that one....Next time (and I will try this again with the tweaks) I might even skip the cast iron. I have never though that cast iron did as well on an electric burner...or at the very least cook it in the cast iron on the burner attached to the grill outside. The flavors were really good and this dish has really great potential!! I'll keep you posted.
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| This Has Amazing Potential! |
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| The Ingredients |
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| Almost Burnt Pork Chops |
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Skillet Pork Chops with Brown Butter, Gravy, and Sage
Taste of the South Feb 2012 |
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