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Sister Albertas's Smothered Poke Chops Share this recipe

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  • Ready in: 50-60mins
  • Serves: 4
  • Complexity: medium
  • Origin: American Diner


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Serve with Baked Macaroni or Mashed Potatoes and Black-Eyed Peas. (See other Recipes)

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