Steak and eggs. Steak and potatoes. Philly cheesesteak.
You know, I really don't eat steak this much.
Anyways, today we're going to break that chain. This is a recipe from an Emeril cookbook (save your breath), and it's called smothered pork chops.
It's really just pork chops, potatoes, some form of smoked sausage (I used kielbasa), and other stuff, simmered in a "gravy" made with chicken broth added to roux, reduced, and thickened again with potatoes. It's pretty good, although the simmering part takes 1 hour and 15 minutes total.
I'm still working on plating...these nice white plates are brand new (see last post), so I pretty much just started caring about plating. The gravy became pretty thick since it was thickened essentially three times (roux, reduction, potatoes), but it sure tasted great. Unfortunately, it also looks like crap.Well, practice makes perfect. At least everything tasted great.
is that a cracklin' on the side? or rice covered in gravy? what the hell is that?
ReplyDeleteThat's the...gravy by itself. I told you it was thick.
ReplyDeletethats...more like mashed potatoes to me. you really gotta stop pre-boiling your potatoes or else the end up making some sort of sauce/potato emulsion.
ReplyDeleteI didn't preboil them. The sauce is just naturally thick. It also could've been because I actually made this the day before, and the picture shows microwaved leftovers.
ReplyDelete