Sunday, March 7, 2010

Smothered Porkchops & Williams Sonoma "Comfort Food" Cookbook review

This was the first of many recipes from this book that I  want to make.  Seriously, I think I want to make every recipe in this book!  If they all turn out as good as this one, I may just have to make them all.  The recipe was well written and easy to follow.  I will share this recipe with you, and maybe just a couple more, but I really think that you should buy it, if you like the few that I share here.  I don't think you will be disappointed.  The photo's are beautiful and so is the book!  I served this over steamed rice, but you might also like it with mashed potatoes.  Wl, here is the recipe.

Smothered Pork Chops
Center cut bone in pork loin chops, 4 @ about 1" thick
Kosher salt, fresh ground black pepper
Canola oil, 2 Tbs
Unsalted butter, 2 Tbs
Yellow onion, 1 large, chopped
Green Bell Pepper, 1 small, sedded & hopped
Celery, 3 stalks, diced
Green onion, 4 white & green parts, chopped
Garlic, 3 cloves, minced
Fresh Thyme, 1 tsp, minced
All purpose flour, 3 Tbs
Chicken Stock, 21/4 cups
Heavy Cream, 1/4 cup
Hot pper sauce
Steamed rice for serving
Sprinkle the chops with salt and pepper.  In a large pan, heat the canola oil over medium heat.  Add the chops to the pan and cook on both sides until they are browned..  Transfer to a plate.

Add the butter to the hot pan, and melt. Add the peppers, celery, green onions, and garlic to the melted butter.  Cover and cook until the veggies are tender, stirring occasionally.  Stir in the Thyme.  Then stir in the flour.  Gradually stir in the chicken stock and bring to a simmer. 
Place the chops back into the simmering stock.  Cover and cook for about 20 minutes.  Check and make sure that they are not pink when pierced near the bone.  When they are done, remove them again and place on a plate.
Stir in the cream and cook until thick, about 1 minute.  Season to taste.  Pour gravy over the chops to serve and they can can be served over rie.

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