We were on the new Phoenix TV show Valley Dish recently. In the show we made two recipes; Aunt Judy's Pork Chops and Smashed Garlic Potatoes. We would love to share the recipes with you. If you are not a fan of pork chops, you can easily substitute chicken for this recipe.
Aunt Judy’s Pork Chops
Servings: 4
4 Pork loin chops bone-in , cut ½ to ¾ -inch thick
1 tsp Penzey’s Pork Chop seasoning (or use extra garlic, and your favorite herb)
½ tsp Kosher salt
¼ tsp White Pepper
¼ tsp Garlic powder
¾ cup All purpose flour, divided
1-2 tbsp Extra virgin olive oil
1 cup Chicken broth
½ cup Half and half or milk
Season both sides of pork chops with Pork Chop seasoning, salt, white pepper, and garlic powder. Remove 1 tablespoon of flour and set aside. Lightly dredge chops in remaining flour.
Heat extra virgin olive oil in non stick frying pan. Sauté pork chops about 3 minutes per side (they should be nice and golden brown on each side). Stir in chicken broth and let simmer until chops are done – depending on how thick they are – about 10 minutes (internal temperature of the pork chops should be about 145°).
Remove pork chops from the pan. Stir together half and half with the remaining 1 tablespoon of flour until all lumps are removed. Add the half and half mixture and stir to make a sauce (carefully scraping the bottom of the pan to get all the good stuff). Put pork chops back in and heat together for 1 or 2 minutes. Serve over garlic smashed potatoes.
If you would like to purchase Penzey's pork chop seasoning, shop in person at Penzey's at 3310 N. Hayden Rd., Scottsdale, AZ 480-990-7709 or visit their website at www.penzeys.com.
Our Garlic Smashed potatoes are a delicious acompanyment to this meal. Try them both today.
For other articles and recipes see Mesa Food Examiner.
Copyright Simply Impressive Cooking School
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