Wednesday, October 3, 2012

Dixieland Pork Chops


I came across this recipe in an email and thought wow this sounds good. Of course the pictures have been on my personal Facebook and my Fan facebook page for months yet havent graced my blog yet. Ah, such is the life of this blogger. Now this recipe was amazing but I have to confess that I dont follow directions very well. The recipe calls for a can of Broiled mushrooms with broth and I am thinking it is a southern item not well found on the West Coast.Since I couldn't find it, I added another can of Cream of Mushroom and proceeded with the recipe.

Dixieland Pork Chops
Adapted from
http://www.recipe.com/dixieland-pork-chops/?sssdmh=dm17.597536&esrc=nwdr052712&email=4657206388
From


ingredients
1 1/2 to 2  pounds  thin Smithfield center-cut boneless pork chops (8 chops)
1/2  cup  all-purpose flour (reserve 2 tablespoons)
3  tablespoons  vegetable oil
2  tablespoons  butter
1/2  cup  chopped onion
1  clove  garlic
1  10.75-ounce can  cheddar cheese soup
1  7-ounce can  broiled mushrooms with broth (couldn't find)
1  tablespoon  Worcestershire sauce
1  teaspoon  House Seasoning

Original directions
1. Dredge the pork chops in the flour. Heat the oil in a large skillet, add two or three chops, and brown them on both sides until half done. Repeat with the remaining chops. Remove the chops from the skillet.
2. Add the butter and reserved 2 tablespoons of flour into the pan drippings. Stir well over medium heat and add onions and garlic. Saute until the onions are golden.
3. Add the soup, mushrooms, Worcestershire sauce, and House Seasoning. Simmer, stirring, until the sauce is hot and bubbly.
4. Place a layer of pork chops in a 13x9x2-inch casserole dish; pour half the sauce over the chops, then add another layer of chops, and top with the remaining sauce. Bake at 275 degrees F for an hour and a half, until the pork chops are tender.
Serving Suggestions
Serve over hot creamy grits, white rice, or egg noodles.


 Ad a couple Tb of oil to a cast iron pan and heat to medium high
 toss 1/2 cup (ish) of flour on a plate and I tossed some seasoning into it.
 This works
 Or this
 dust the pork in the flour and brown in the hot pan. You are browning, not cooking
 place into a 9x13 pan. Wipe out the pan. (I know, maybe not needed but I want the butter for the next step)
 Then take your onion and slice
 and mince the garlic. This job always make my day seem better. Yes I know it is freaky
 melt the butter
 Add the onions
 once they are browning add the garlic
 Add more butter for the flour
 Add the flour
 Cook the flour for a minute
 Add the cream of cheddar soup (and mushrooms if you could find them)
 Not very photogenic
 Add the Worcestershire sauce. I am using low sodium
 Now this is yummy tasting
 Add to the pork chops
 275 was way too cool of an oven for me. Especially for pork So I cooked it at 350 for one hour. Checked for doneness and stuck back into the oven for a little longer.

 boil some egg noodles
 I think brown dishes always need a little green tossed on them
 Egg noodles taste best when tossed in a little butter and parmesan. Maybe overkill for this dish but so heavenly.
 Add I Tb butter to the warm drained noodles
and 1/4 cup Parmesan. I prefer freshly grated. I just happened to have some leftover from another night.
 Place some noodles on a plate
 cover with Pork Chops and sauce

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