Subj : Porky Pig's Top 10 - 07
To   : All
From : Dave Drum
Date : Tue Jul 30 2024 05:59 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: N.Y.T. Smothered Pork Chops
 Categories: Pork, Vegetables, Herbs
      Yield: 8 servings
 
      8    Thick, bone-in pork chops
           Anise brine (below)
      4 tb Oil or lard
      1 c  All-purpose flour
      8 md Yellow onions; peeled, thin
           - sliced
      1    Bay leaf
           Salt & fresh ground pepper
      2 qt Pork or chicken stock
      1 tb Fine chopped parsley; opt

MMMMM----------------------STAR ANISE BRINE---------------------------
      1 c  Kosher salt
      1 c  Packed brown sugar
      2    Pods star anise
      4    Bay leaves
 
  MAKE THE BRINE: In a large pot set over high heat,
  combine 1 gallon of water and the rest of the
  ingredients and stir to combine. Heat until the sugar
  and salt are dissolved, then remove from stove.
  
  Let cool completely and refrigerate until needed.
  
  MAKE THE CHOPS: In a large nonreactive container,
  submerge the pork in the brine and place in refrigerator
  for at least 12 hours or overnight, then remove the
  chops and dry well with paper towels.
  
  Set oven @ 325oF/165oC.
  
  Heat the oil or lard in a large ovenproof pot or Dutch
  oven set over medium heat. Dredge the chops in the
  flour, shaking off the excess. Reserve the leftover
  flour.
  
  Cook the chops in the fat, about 4 minutes per side,
  until they are brown and crisp on the exterior, and
  transfer to a plate. Reduce heat to medium-low. Add the
  onions and bay leaf and cook, stirring often, until the
  onions are softened, about 15 minutes. Season well with
  salt and pepper.
  
  Add 6 tablespoons flour to the onions, stir well and
  allow to cook 3 or 4 minutes. Slowly add the stock,
  stirring and scraping the pan well, until it is
  incorporated and the mixture is slightly thickened.
  
  Return chops to the pot and bring to a simmer, then
  cover tightly and cook in the oven until very tender, 2
  or more hours. Transfer chops to a plate and place pot
  on stovetop, over medium heat. Reduce sauce until it is
  thick enough to resemble gravy, skimming excess oil and
  foam if necessary. Return chops to pot to reheat, then
  serve with their gravy over rice or mashed potatoes.
  Garnish with parsley if you like.
  
  By: Sam Sifton
  
  Yield: 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... The abnormal fear of giants is Fee-fie-fo-bia
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