Chris' Recipes

Bon Appetite!

Smashed Pork Chops, by Jennifer

Written By: Chris - Feb• 27•12

Post by Chris’ friend Jen!

Ingredients:

6 Boneless Pork Chops  1″ thick  Let these rest for half hour after you take them out of frig.

Mix the following spice rub together  –  FYI, now is the perfect time to pour your favorite glass of Merlot before you go any further!  Turn on your fav tunes! 

1 Tablespoon each of these dried spices:
Parsley
Oregano
Basil
Flour
1 Teaspoon each
Pepper
Von Hanson’s Special Spice or Lawry’s
“Skosh” of Tarragon & Sage  FYI …From Japanese sukoshi, means “Just a little”.  Look this term up. Quite interesting…  I use this word: It came up in a game of Cranium. I was the only one that knew what it meant.  Turns out there are other meanings!  For this recipe use a pinch, a 3 fingered pinch.  In my terms 1/2 tsp each.

Note: Both Tarragon and Sage can be overbearing.  You can always add more later!
1 Package Brown Gravy mix – Generic! Mix this with 2 Cups of cold water
2 Tablespoon Dried Onion Flakes
1/4 Cup Captain Morgan Rum
1 Tablespoon Canola oil
2 Garlic cloves – smashed and finely diced
1 Tablespoon Olive oil
Blue Cheese Crumbles or Fresh grated Parmesan to your liking!
4 Tablespoon Cold Butter (divided, see below – 1 Tablespoon for sauteing Garlic just until aromas are released and 3 Tablespoons for stirring in at the end)
Crushed red pepper flakes – this is where you get your heat from.  Use as you wish.  I add 1/2 teaspoon. (otherwise the kids and John think it’s to spicy)

Therapeutic step is next!

Your chops have come just shy of room temp. This is important.
I use cling wrap, about an 18″ long piece. Lay 1 chop 2/3 in and flip rest of cling wrap over.

Use your rolling pin (and if you do not have one available use any canned good you can grab) We need to get this chop to 1/2 – 1/4 inch thick, depending on the mood your in. As Michael Jackson would say “Just Beat it.”

You do need to do this by spacing your “pounds or beats”  1 inch apart and then coming back in between until you get the meat to desired thickness.  Lay this on a plate in wrap. Continue with all chops.

Take your spice mixture and sprinkle heavily onto each chop.  You want your meat completely covered.  Rub into meat. Heat large stainless steel (if you do not have one use what you have.  I use mine for everything except pancakes and eggs!) frying pan to a little less than medium high. 1 Tablespoon canola oil. Tilt pan to evenly coat.  Sear 3 chops at a time until dark golden brown, flip and repeat. Remove chops and place on plate and repeat with remaining chops.  Place all chops on plate. Add 1/4 Cup of Captain Morgan to pan and swish and stir up bits, reduce until almost all evaporated.

Reduce temp on stove to Med-Low. Add to pan a once around the pan of olive oil and 1 Tablespoon butter.  Toss your garlic in and cook about 45 seconds just till you get that great smell!
Pour in your Gravy, onion flakes and red pepper flakes.  Whisk all this together.  Now, add the chops.  Turn heat down to low, cover and let the numminess simmer for at least an hour and a half. How’s your wine? Stirring the gravy each half hour without moving the chops too much.

Now, you can always add more water, 1/4 Cup at a time if you feel it is getting to thick during the simmer.

The chops are just about done!  Add 3 Tablespoons of butter (separate into 5 chunks) in and work into gravy with fork.

Serve over Rice, Egg Noodles, Linguini, Risotto, mashed potatoes, bread….. Whatever you have on hand!  I served this over rice.  Topped with crumbled blue cheese and caramelized onions. I cut Jelled Cranberry into 3 narrow slices. It brings all the flavors together! Remember to top your dish with the fresh grated Parmesan cheese or Blue cheese Crumbles, to your liking!

One last thing.  Fresh Spinach… a few leaves torn by hand is great tossed over the top! Cha!

 

Enjoy!

Cheerss!
~Jen

 

 

 

 

 

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One Comment

  1. Chris says:

    Looks Yummy!

What do you think?