Does anyone have a good pork chop recipe that doesn

My guess is that because it's an old Southern recipe, the only flour in the house is White Lily..

which is self rising. Southerners use is for those great Southern biscuits.

 
REC: Tarragon Dill Pork Chops with Shitaki Mushrooms

Tarragon Dill Pork Chops with Shitaki Mushrooms

Recipe By :Bob Harrison (with modifications)
Serving Size : 4 Preparation Time :0:00
Categories : Meats

Amount Measure Ingredient -- Preparation Method

8 pork chops -- center cut
1/4 cup flour
salt
pepper
1/4 teaspoon garlic powder
1/4 pound butter
2 tablespoons canola oil
1 large white onions -- sliced
8 ounces shiitake mushrooms -- sliced
4 large cloves garlic -- minced
1 tablespoon dried tarragon
1 tablespoon dried dill weed
1 can beef broth

Season flour with garlic powder, salt and pepper. Flour chops and brown them in 1/2 stick butter and 2 tablespoons canola oil; set aside. Cut onion slices in half. Saute onions shitake mushrooms and minced garlic in 1/2 stick butter until onions are soft. Add tarragon and dill. Sprinkle remaining season flour. Add beef broth with a little water, add chops and simmer 1 hour or longer.

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Per Serving (excluding unknown items): 959 Calories; 60g Fat (55.0% calories from fat); 56g Protein; 54g Carbohydrate; 7g Dietary Fiber; 210mg Cholesterol; 682mg Sodium. Exchanges: 3 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 8 Fat.

 
I sort of combined Marilyn's recipe and Richard's recipe.

Used the seasonings from Richard's (without the flour), the cream from Marilyn's, and the cooking directions from both. Excellent recipes! It was really, really good. Even though I had boneless pork chops, I cooked it for 1 1/2 hours and they were very tender. I also used four apples; DH thought I could have used less apple, but he's not fond of cooked fruit. I thought it was fine. Liam liked the sauce, too.

Thanks much!

 
Actually, there are several versions of White Lily flour, including "all purpose". It's

key difference is it's a soft wheat (low protein, low gluten) flour, so it makes tender baked goods.

Shirley Corriher recommends it for her "touch of grace" biscuits and I buy it just for that. She does use the WL self-rising flour for the biscuit mixture, but then dusts/coats the outside of the biscuits with regular flour.

http://www.whitelily.com/Products/Category.aspx?groupid=93

 
Made a combination of Marilyn's and Richard's Smothered Pork Chops.

OMG--they were so good! Unfortunately, I was oddly full by the time everything was ready and could only eat one, but the onions were fabulous.

Both recipes used basically the same cooking technique, so I used Richard's seasoning rub and added in Marilyn's cream at the end. I wasn't sure the onions were going to carmelize properly, but they finally did. I also sliced up four apples to go with the onions (DH thought three would have been enough). I served it with plain boiled potatoes and steamed green beans from the farmer's market.

Thanks so much for posting all the recipes. I have a lot more pork chops, so will get to try other recipes, too.

Now I have a bunch of carmelized onions left over. Any thoughts on what I can do with them?

 
To late, but this is what I recently tried and we both love it. I rub both sides with a combo of

freshly ground coriander, ground cumin and garlic (even the powdered works well enough). Maybe a large teaspoon of each of coriander and cumin per 2 chops and 1/4 t. garlic powder. I let that sit for a few hours.

Then I fry quickly on both sides and pile in slices of sweet onion. I used one really huge onion for 2 chops. Once the onion has softened and some of the onion juice has evaporated, I cover the pan and cook over low for about 40 minutes or until the onion is thoroughly caramelly. I remove the lid for a few minutes to get rid of too much liquid.

I don't know what made me want to try this but it really works well. The flavour of the cumin, slow-cooking with the onion comes off so sweet.

And I've been using pork shoulder chops, very cheap.

 
Have NO idea why my posts appeared in the middle of the thread.

I did the one and didn't see it appear, so posted again. Hope I didn't contradict myself anywhere...smileys/smile.gif

 
I basically did what you do and it worked really well.

Had to get rid of some of the juice about halfway through. The house smelled wonderful. (Although it still smelled of onions on Sunday morning, so had to open some windows to air out.)

 
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