Jonathan Stroud, BellvuePrimary category: Entrees
From the cookbook: Down Home Cooking
1 package pork loin or chops (about 4 or 5)
5 stalks of celery-roughly chopped
2 large white onions, or 5 small onions- roughly
1 cup chopped fennel (optional)
flour for dredging
1 clove garlic-diced (optional)
salt and pepper to taste
2 cups vegetable or olive oil
1 can beef broth
First, you want to season your flour with your salt
and pepper. Lightly bread the pork and brown in a
dutch oven on medium heat. Remove pork chops from pot
and add onions and celery. Heat until onions are semi
soft and add garlic and fennel. While the mixture is
cooking, pour in the can of broth and cut to a simmer.
Then place your pork loin back in the pot and cover
with the lid. Place into a 400 degree oven for 20
minutes and cut down to 300 for 1 to 1 1/2 hours.
Serve over potatoes or rice.
This recipe got us through many of Sunday dinners and I hope you all can use it to touch many other families. I am originally from Sanford, NC and I moved to Pittsburgh six years ago. When I was little, my mother always made smothered pork chops for us. I am the youngest child of six and my father had a hearty appetite, so there was always plenty of food. I have taken most of her recipes and "shrunken" them for servings of two or three. The thing about soul food is that it isn't precise. Most is "season to taste," and rarely written down.
ingredients(s): beef stock, celery, fennel, flour, garlic, onion, pork chop,
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