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| Pork Chops with Tomato Gravy |
I'm a Texas girl....born and raised. I know my gravy. White gravy goes on everything... biscuits, fried chicken, fried pork, chicken fried steak, mashed potatoes, heck, I've seen someone drink it through a straw by itself (I wouldn't advise that one)....and if you are at a fancy place they may put a brown gravy on the mashed potatoes, or at a KFC where the only option, for even the chicken, is brown gravy. Mushroom gravy...well, it's a cousin to the brown gravy family...I avoid it, at least the mushroom part of it. But, never have I heard of
tomato gravy.
I'm not one to say no to gravy, of any kind...even if they just pick a random fruit (I just looked this up to make sure it was correct...seems wrong, but when is wikipedia wrong?) and attach the word gravy to it. I will be quick to discredit these folks if this does not taste gravy-like. I mean it, Cook's Country... do not just throw around terms like "gravy" unless you are serious.
I cooked and cooked....and sat down with my family for dinner. I put on some country music for ambiance...grabbed a Miller Lite (for me) Sweet Iced Tea for those under 21 and was ready to write this blog.
Turns out, tomatoes can make a gravy. It was fantastic. I was wrong. Blah, blah, blah...
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| The Ingredients |
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| The Dry Rub |
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| Resting Pork Chops |
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| Pork Chops Braising In the Gravy |
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| Cook's Country April/May 2012 |
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