![]() ![]() Let simmer, uncovered, for approximately 15 minutes. ![]() Add gravy enhancer to achieve a deep brown color, if desired. Slowly add 3 to 4 cups water until gravy reaches your desired thickness. Place in refrigerator for 20 minutes to set flour. Put pork chops into seasoned flour and place on a parchment lined baking sheet. Add garlic and onions and continue to cook, stirring, until onions are fully coated in browned flour. In a large plastic bag, add flour, salt, pepper, garlic powder, cayenne pepper, and paprika and mix until combined. Let ingredients brown to a dark toffee color, about 5 minutes. Using a whisk or a spoon, stir the flour. Add 1/4 cup to 1/2 cup flour to the pot and return to medium heat. Repeat with remaining pork chops.ĭrain used oil from pot, but retain flour drippings left over from frying. Remove pork chops from pot and let drain on a paper towel-lined plate. Place 2 pork chops in preheated oil and fry until golden brown, 3 to 5 minutes on each side (depending on thickness of pork chops). Dredge pork chops in flour, then shake off any excess flour. Lightly sprinkle pork chops on both sides with the spice mixture. Mix salt, pepper, granulated garlic and paprika in a small bowl to make seasoning for pork chops. My recipe will yield turkey wing meat that literally slides off the bone! The gravy will thicken even more and stick to the wangz! I serve it all over rice.Heat the oil in an 8-quart pot to 350 degrees F. Combine it with flour and you’ll have an amazing roux! A great roux is the foundation to the perfect gravy! I use the fat at the top of the drippings for my gravy. So, don’t keep our on that!Īfter baking the wings for awhile, I drain off the rendered pan drippings. The butter also helps tenderize the meat and keep it moist. Now sear the pork chops until golden brown on both sides. Then heat the vegetable oil in a large skillet over medium heat. Dredge the pork chops in the flour mixture. This add a ton of flavor during the baking time. Start by combining the flour, garlic powder, onion powder, salt, and pepper in a shallow bowl that is wide enough to bread the pork chops in. I like to add thin slices of onion, bell peppers, and butter. The difference between wings and wangz? Keep scrolling to see how I jazz them up! A quick chop at the joints is all it take. 162 Photos These smothered pork chops are cooked in a dark, rich onion gravy for an easy dinner thats sure to impress. ![]() My local grocery store’s meat department precut my wings or WANGZ! Hallelujah! That saves me some time. And we definitely have one for these wings! Not too salty and not spicy at all. New Orleans Style Bread Pudding & Bourbon SauceĮveryone knows I LOVE a good spice blend.Lemony Cheesecake Bars with a Butter Pecan Crust.Smothered Potatoes & Sausage in a Rice Cooker.Summer Salad + Homemade Strawberry Vinaigrette.Shrimp, Peppers, And Sausage Over Grits.Whisk together, flour, chicken broth, and browning sauce until smooth. Blackened Red Snapper with Pepperjack Crawfish Cream Sauce Directions Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender.Crawfish Étouffée over Baked Cajun Catfish.Bang Bang Shrimp/Sweet Chili Sauce Recipe.Crawfish Étouffée (Beginner Friendly Version).Sausage & Onion Gravy over Garlic Mashed Potatoes.The Best Beef Stew – Stove and Slow Cooker Versions Included.Southern Cornbread Dressing & Turkey Gravy Recipe.Jerk Chicken Sliders with Pineapple Slaw.Cheeseburger Macaroni (Homemade Hamburger Helper).Loaded Potato Soup Recipe (Slow Cooker Version Included). ![]()
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