Tuesday, April 10, 2012

Pan Seared Pork Chops with Pan Gravy

This is a quick and tasty way to cook very thin cuts of meat.  You could also do this with a chicken breast or thin boneless steak - and that's why there is a 'chicken' label on this post- so there!

This is also the first time I’ve put caution to the wind and slapped together a pan gravy and it actually worked!  Are there certain things that just do NOT work for you when you cook them?  Regular gravy is one of those things for me.  I can make a hell of a sausage milk gravy though…or else life wouldn’t be worth living.  Oh wait a minute…now I’m getting an idea on how to adapt sausage gravy and biscuits to P10 so I’ll have to get back to you on that one. 

I served these with the Zucchini Tots I posted the other day and we dipped the tots in the gravy too.

Pan Seared Pork Chops with Pan Gravy

1 package of very thin pork chops, boneless
olive oil
salt and pepper
1/4 cup ground flax meal
(you could use almond or coconut flour but it would give you a sweeter taste)
1 to 1 1/2 cups chicken or veggie broth

Season meat with salt and pepper.

It looked much better in person.

Melt butter and olive oil in a fry pan over medium heat.  Once oil is heated, add 2-3 pieces to the pan and fry until brown, 3-4 minutes on each side.  Do not crowd the pan.

Remove to a plate lined with paper towels to remove excess oil, keep warm.  Continue until all pieces are cooked.

For your gravy, reserve the oil in the pan, at least a few tablespoons.  If you don’t have that much in there, add some more.  Keep the crumbly good bits in the pan, it flavors the gravy.

Add the flax meal and mix until it looks like slush.  If too runny, add more flax meal until it looks almost dry. Brown this mixture but keep stirring it to keep from burning it. If you don't brown this mix, the gravy will taste uncooked.

Slowly add in SOME of the broth and watch it turn into a thick, bubbly gravy.   Then, slowly, a little at a time - add a little more broth to thin it out and make enough for everyone.  Then, just before it gets too watered down, stop and add a splash of 1‑2 tablespoons of cream.  That finishes it off just right….Taste then season as desired.  Once again - I love Lawry’s seasoning salt in my gravy.

3 oz serving of meat = 1 protein serving and 1/2 fat serving

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