Stewed Pork Chops and Garlic Grits

1 cup extra virgin olive oil
1 large bottle Creamy Italian Salad Dressing
1/2 cup bottled water
1 cup finely diced white onions
1/4 cup your favorite red wine
1/2 teaspoon ground sage
1 teaspoon garlic powder
3 tablespoons Worcestershire sauce
1 teaspoon fresh-ground black pepper
3 teaspoons Frank Davis Pork Seasoning
12 trimmed, center-cut, pork chops, about 1/2 inch thick *
Enough marinade mix to completely cover the chops
1 cup extra rich pork stock
3 tablespoons cornstarch + 1/2 cup water
Salt and pepper to taste

First, take a four quart plastic or glass container (no metal!) and thoroughly mix together all of the marinade ingredients olive oil, salad dressing, water, onions, wine, sage, garlic powder, Worcestershire sauce, black pepper, and pork seasoning.

Then cover the mixture tightly with plastic wrap and set it aside at room temperature for about an hour (remember, you want to give the flavorings time to blend).

In the meantime, while the marinade is marrying, lay out the pork chops on a cutting board, take a sharp knife, and trim the center portion of the chops away from the bones (but keep the bones because that's what you're going to use to make your pork stock).

Then take the 'steaks,' place them into the marinade, and refrigerate them for at least four hours (but preferably overnight).

When you're ready to cook, take your cast iron Dutch oven, place it on the fire on medium-high, and get it hot.

Then about four at a time, remove the pork steaks from the marinade, put them into the pot, and fry them on both sides until they turn a rich, rustic brown.

Note: Don't put any butter, margarine, or oil into the pot the oils from the marinade will liquefy enough to fry the chops.

Keep in mind that at this point the chops won't be fully cooked they're not supposed to be (and you don't want to overcook them because they'll dry out and get tough). So as soon as they come out of the pot, place them into a baking pan, cover them tightly with aluminum foil, and slide the pan into a pre-heated 350 degree oven for about 20 minutes.

Meanwhile, take the Dutch oven once again, put it back on the fire, pour in about 1/4 cup of the marinade, along with the pork stock, and stir the mixture together well (this should take you about five minutes or so). Then, while the stock is still bubbling, whisk in the cornstarch and water and stir the mixture until it reaches the consistency of syrup.

At this point, remove the steaks from the oven and drop them back into the Dutch oven and into the gravy. Simply let them simmer now until heated through. Finally, when you're ready to eat, serve up the chops on warm plates alongside a generous serving of Garlicky Grits.

Of course, it goes without saying that you ought to ladle some of the rich gravy over the grits, too! A side order of green beans, almandine style, will round out the meal.

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Chef's Notes:

The marinade mix is also excellent when used for beef, chicken, and duck, as well as redfish prepared on the barbecue grill.

If you can't find pork stock on your grocer's shelves (both Swanson and Kitchen Basics package it), you can make your own homemade from the bones and pork scraps. Best way to do it is to place the bones and scraps into a crock pot with just enough water to cover them, along with a couple tablespoons of Kitchen Bouquet, and cook everything slowly overnight.

Oh and be sure to picked the meat off the bones after they've been cooked. Chop it fine and incorporate it into the stock.

© 2017 WWL-TV


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