Soul Food, Part 2: Smothered Pork Chops

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The second part of the soul food feast we prepared was smothered pork chops. This is a simple but tasty recipe: pork chops that are cooked low and slow in onion gravy. Of course we made this sous-vide, but you can make it on the stovetop, too. The most important for this dish is to get good pork chops, which means they shouldn’t be too lean.

Ingredients

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For 3 servings

3 pork chops

1 onion, thinly sliced

500 ml (2 cups) pork stock

2 Tbsp corn starch

self-raising flour (or simply flour)

2 Tbsp vegetable oil, or 2 Tbsp pork fat

1 tsp celery salt

1 tsp garlic powder

1/4 tsp freshly ground black pepper

1/4 tsp paprika

Instructions

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Our pork chops came with a thick layer of fat that we trimmed and from which we rendered fat to brown the pork chops. Using pork fat will provide more flavor than using vegetable oil.

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Combine 1 tsp garlic powder, 1 tsp celery salt, 1/4 tsp paprika and 1/4 tsp black pepper in a small bowl.

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Stir until mixed.

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Rub the pork chops with this mixture on both sides. Reserve any remaining seasoning mix.

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Sprinkle the pork chops with (self-raising) flour on both sides.

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Heat 2 Tbsp pork fat or vegetable oil in a frying pan and add the pork chops, shaking off excess flour.

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Brown the pork chops on both sides.

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When the pork chops are golden brown, take them out of the pan and set aside.

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Add a sliced onion to the fat remaining in the pan.

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Season with the remaining seasoning mix, and cook over medium heat, stirring, until the onions are soft and slightly golden.

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If cooking sous-vide, vacuum seal the pork chops with the onions and cook sous-vide for 48 hours at 57C/135F.

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Mix 2 tablespoons of corn starch with some cold water until smooth, then add this to 500 ml (2 cups) pork stock and stir to mix.

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If you cooked the meat sous-vide, separate the onions from the meat and put the onions in a frying pan. If not cooking sous-vide, the onions are still in the frying pan. Add the pork stock.

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Bring to a boil, stirring, until the sauce thickens. Taste and adjust the seasoning with salt, pepper, and paprika.

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Put the pork chops into the sauce.

If they were already cooked sous-vide, just leave them in the sauce for a couple of minutes to warm through.

If not cooking sous-vide, simmer the pork chops in the sauce over low heat until tender, about an hour.

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Serve the pork chops covered with the sauce.

Flashback

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A combination of humble and luxurious ingredients that is very tasty: chicken gizzards sous-vide with celery, celeriac, and cream of foie gras. When properly trimmed, chicken gizzards cooked sous-vide are an amazingly flavorful and tender piece of meat.

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15 thoughts on “Soul Food, Part 2: Smothered Pork Chops

  1. I am aware that ‘soulfood’ is supposedly a term used by those living in the Southern states of the US – at this stage I disagree: the word does have a specific meaning of love and comfort . . . of ‘hugginess’ one might say and can surely be adopted worldwide with thanks to its heritage 🙂 !

    Liked by 1 person

  2. Soul food! nice one Stefan. I’ve been to a few restaurants in the south. It can be pretty intense, specially the portion sizes hahaha 🙂 I’ve cooked pork chops sous vide before but never for 48 hours. Usually only for a few… granted, it’s difficult to find marbled chops like those in your post here in LA (you’re lucky). What’s the texture like at 48 hours? lovely post as always.

    Liked by 1 person

    1. Thanks, Paul. For pork loin chops a couple of hours would suffice, but these chops from the shoulder side are still a bit tough after 3 hours at 60C/140F. I prefer them for 48 hrs at 57C/135F. The texture is very tender and a bit ‘loose’ but not at all mushy.

      Liked by 1 person

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