It's pork chop with gravy. I browned the two pieces of thick pork chop in a pan then took it out, set it aside. Next I cooked the diced carrots, onions, and celery. Made gravy with flour, chicken stock, and bit of butter. Then returned the pork to the pan and cooked it for an hour. Appetizer in the meantime was Brie cheese, apple, grapes and strawberries. Yummy! I figured after an hour swimming in the gravy the meat should be tender and juicy...ready to be devoured... NOT! Not all all. In fact, the worst so far. The meat was hard and tough, made my jaw hurt chewing on it. What am I doing wrong here?
But oh my gravy! The gravy was soooo good. I could just have the gravy with rice and I'll be a happy camper. I can definitely use the gravy over chicken. I'm feeling hopeless of pork chop journey. There is one more recipe I'd like to try though. Amber recommends brining. It may take some time to get over this pork failure but I'm willing to try one more time.
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Sigh...poor pork chops. They turned into boot heels. But it's not all your fault. Today's pigs have been engineered to be so lean that they are no longer nice tender, juicy beasties. Pork chops are at best difficult. We recommend using the Thermapen that we know you have...instead of solely relying on the recipe cook time. It sounds like you made a super tasty sauce. Brining is a good idea, but it takes time and effort. You should try it and tell us how it works. On the other hand, we like to cook pork tenderloin. Tiny version of the beef tenderloin and actually tender. Your app looks yummy, as do your rice and gravy. You will make your sauce for us (we have a slow cooker), along with your fish.
ReplyDeleteWe're making the brined pork chops this weekend for family bbq day. I'm going to cook an extra one and bring it to you next week. I swear, after trying it, you'll be a convert!
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