Subj : Porky Pig's Top 10 - 07
To   : All
From : Dave Drum
Date : Tue Jul 30 2024 05:59 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: N.Y.T. Smothered Pork Chops
Categories: Pork, Vegetables, Herbs
     Yield: 8 servings

     8    Thick, bone-in pork chops
          Anise brine (below)
     4 tb Oil or lard
     1 c  All-purpose flour
     8 md Yellow onions; peeled, thin
          - sliced
     1    Bay leaf
          Salt & fresh ground pepper
     2 qt Pork or chicken stock
     1 tb Fine chopped parsley; opt

MMMMM----------------------STAR ANISE BRINE---------------------------
     1 c  Kosher salt
     1 c  Packed brown sugar
     2    Pods star anise
     4    Bay leaves

 MAKE THE BRINE: In a large pot set over high heat,
 combine 1 gallon of water and the rest of the
 ingredients and stir to combine. Heat until the sugar
 and salt are dissolved, then remove from stove.

 Let cool completely and refrigerate until needed.

 MAKE THE CHOPS: In a large nonreactive container,
 submerge the pork in the brine and place in refrigerator
 for at least 12 hours or overnight, then remove the
 chops and dry well with paper towels.

 Set oven @ 325oF/165oC.

 Heat the oil or lard in a large ovenproof pot or Dutch
 oven set over medium heat. Dredge the chops in the
 flour, shaking off the excess. Reserve the leftover
 flour.

 Cook the chops in the fat, about 4 minutes per side,
 until they are brown and crisp on the exterior, and
 transfer to a plate. Reduce heat to medium-low. Add the
 onions and bay leaf and cook, stirring often, until the
 onions are softened, about 15 minutes. Season well with
 salt and pepper.

 Add 6 tablespoons flour to the onions, stir well and
 allow to cook 3 or 4 minutes. Slowly add the stock,
 stirring and scraping the pan well, until it is
 incorporated and the mixture is slightly thickened.

 Return chops to the pot and bring to a simmer, then
 cover tightly and cook in the oven until very tender, 2
 or more hours. Transfer chops to a plate and place pot
 on stovetop, over medium heat. Reduce sauce until it is
 thick enough to resemble gravy, skimming excess oil and
 foam if necessary. Return chops to pot to reheat, then
 serve with their gravy over rice or mashed potatoes.
 Garnish with parsley if you like.

 By: Sam Sifton

 Yield: 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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