![]() Taste the food and change the seasonings as needed. Add to the drippings and stir as you bring them to a boil. Mix the flour mixture you saved with 1/2 cup of water. Optional Gravy: Boil the drippings, uncovered, over medium heat until there is only 1 cup left.Chops should be put on a platter and covered with foil to keep them warm. Take the cover off and bake for 30–40 minutes, or until tender.Cover with foil and bake for 1 hour in a preheated oven. Chops should be put in the pan with the bone side down. ![]() Stir over medium heat to get rid of the bits that have browned. Pour the fat out of the pan and then add apple juice, white wine, cider, or a mix of these.Put each batch of chops that has browned on a paper towel. Over low heat, cook 3 chops at a time, turning them with tongs after 8 to 10 minutes on each side, or until they are browned. Heat 2 tablespoons butter and reserved pork fat in a large skillet.Save the rest of the seasoned flour for making gravy. Lightly coat both sides of the pork chops with the flour mixture. Mix the 1/4 cup of flour and 1 teaspoon of salt together. ![]() Fill each pocket with 1/4 cup of stuffing, and use two toothpicks to hold them together. Cut a pocket into each chop all the way to the rib with a sharp paring knife. Remove any extra fat from chops and save it. Mix in the parsley, raisins, 1 1/2 teaspoons of salt, the marjoram, and the pepper. Stir the chopped onion and celery as they cook in the butter for about 5 minutes, or until the onion is golden.
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