Sister Albertas's Smothered Poke Chops Share this recipe
- Ready in: 50-60mins
- Serves: 4
- Complexity: medium
- 8 thin cut boneless pork chops
- flour seasoned with salt & pepper
- oil for shallow frying
- Spice Mixture - Mix Together
- 1 tsp. Onion Salt
- 1 tsp. salt
- 1/4 tsp. Cayenne Pepper
- 1/2 tsp. Oregano
- 1/2 tsp. Mustard Powder
- The Gravy
- 1 tblsp. plain flour
- 1 medium onion (finely chopped)
- 250ml chicken stock
Hammer the chops to tenderize. Put the seasoned flour and Spice Mix into a plastic bag and throw the chops in, shake the bag to coat all the chops. Shake off the excess flour.
Heat oil to a high temperature but not smoking, place the chops in the hot oil four at a time. Fry for five minutes on each side, when well browned, drain on kitchen roll and place in the oven to keep warm.
Drain all but 1 tblsp of the oil and crispy bits from the frying. Add the flour and cook stirring constantly over a low heat for 10 minutes to form a Roux.
Add the onion and cook until soft, then slowly stir in the stock to form a gravy, season with salt and pepper. Smother the chops with gravy and bake, covered for 25 minutes until chops are tender.
Serve with Baked Macaroni or Mashed Potatoes and Black-Eyed Peas. (See other Recipes)