In corporate America when group of people sit around and discuss ways to find fault in somebody else for their mistakes, it's called Blamestorming (or so I've heard). I tend to prefer calling it Plausible Deniability. That affords me the opportunity to do something weird and blame it on somebody else but be a bit more tactful in how the blame is placed. In this instance I blame Rich (
chopsaw
) for the pork chops he recently posted. Those just looked too good not to make....so I did it, sort of. Side note though: the only reason I am posting this is because of the gravy. The meal itself was very good but oh man, that gravy!!
Got some asparagus in a CI skillet with butter, garlic, and a squirt of lime juice.
The gravy: butter and flour for the roux, veggie broth, a small amount of BTB veggie base, heavy cream, a small sprinkle of black pepper, rosemary, and thyme. Very simple. I did this in advance and turned the heat off before it reached the correct gravy consistency to give time for the flavors to develop. It does thicken up just sitting on the stove and I wound up needing to add another small splash of cream to thin it down a bit.
Two large center but pork chops pounded out.
Mashed potatoes....of course
The asparagus slowly getting happy.
Bread the chops: flour, egg wash, and then a 50/50 combo of regular bread crumbs and Panko. Into a hot skillet with oil.
Flip. Looking pretty good so far.
All plated up and ready to eat. A little gravy on the chops and a half gallon or so on the taters. Garnish the chops with some green onions and we're off to the races.
A couple things I learned from reading about Schnitzel. First it must be pounded thin, like 1/4" or so. Second important thing is the temp of the oil before dropping the chops in. It should be in the 350 degree range. These concepts are important to ensure that the pork is done inside but still tender and juicy and the breading is browned, crispy, but not over cooked. I followed these ideas and it was absolute perfection. The chops were simply delicious, but it was the gravy that truly made this meal. Rich, creamy, tasty, and almost verging on being elegant. It was OH SO good!! I've done a lot of adaptations of gray but this was a first and we both loved it. Man it was fantastic. I saved the rest of it and poured the stuff over an omelette the next morning for breakfast. All in all a very good meal that didn't require a lot of time and was a nice indoor cook. We had 4 days last week that the wind was insane which ruled out any ideas of being a patio chef for a few days.
Well I had to share and let Chop know that he did it again....the enabler that he is Oh well, gotta go get some Sunday morning breakfast going then it's out to cut trees that were destroyed in the ice storm...oh joy. Y'all take care and I'll see everybody a bit later I hope.
Robert
chopsaw
) for the pork chops he recently posted. Those just looked too good not to make....so I did it, sort of. Side note though: the only reason I am posting this is because of the gravy. The meal itself was very good but oh man, that gravy!!Got some asparagus in a CI skillet with butter, garlic, and a squirt of lime juice.
The gravy: butter and flour for the roux, veggie broth, a small amount of BTB veggie base, heavy cream, a small sprinkle of black pepper, rosemary, and thyme. Very simple. I did this in advance and turned the heat off before it reached the correct gravy consistency to give time for the flavors to develop. It does thicken up just sitting on the stove and I wound up needing to add another small splash of cream to thin it down a bit.
Two large center but pork chops pounded out.
Mashed potatoes....of course
The asparagus slowly getting happy.
Bread the chops: flour, egg wash, and then a 50/50 combo of regular bread crumbs and Panko. Into a hot skillet with oil.
Flip. Looking pretty good so far.
All plated up and ready to eat. A little gravy on the chops and a half gallon or so on the taters. Garnish the chops with some green onions and we're off to the races.
A couple things I learned from reading about Schnitzel. First it must be pounded thin, like 1/4" or so. Second important thing is the temp of the oil before dropping the chops in. It should be in the 350 degree range. These concepts are important to ensure that the pork is done inside but still tender and juicy and the breading is browned, crispy, but not over cooked. I followed these ideas and it was absolute perfection. The chops were simply delicious, but it was the gravy that truly made this meal. Rich, creamy, tasty, and almost verging on being elegant. It was OH SO good!! I've done a lot of adaptations of gray but this was a first and we both loved it. Man it was fantastic. I saved the rest of it and poured the stuff over an omelette the next morning for breakfast. All in all a very good meal that didn't require a lot of time and was a nice indoor cook. We had 4 days last week that the wind was insane which ruled out any ideas of being a patio chef for a few days.
Well I had to share and let Chop know that he did it again....the enabler that he is
Oh well, gotta go get some Sunday morning breakfast going then it's out to cut trees that were destroyed in the ice storm...oh joy. Y'all take care and I'll see everybody a bit later I hope.Robert
