Farmhouse Cooking: Porkchops with Enoki Mushroom Gravy

My cooking usually consists of “what do I have on hand? This will go together!” Tonight was no different. I didn’t think much of my dinner until I ate it. Sorry, its gone. No pictures. I cook for one, measure by eye and taste. Its gonna be a vauge recipe. Deal with it.

 

Porkchops with Enoki Mushroom Gravy

Take 2 Porkchops, preferably from pastured pork, and dredge in

1/2 cup flour, 2 tbs ground black pepper, 1/2 tsp salt.

Toss them in a cast iron skillet with light oil over med-high heat in oil of your choice.

Meanwhile take 2 tbs butter and melt in a sauce pan. Once butter starts to brown add 1-2 cloves diced garlic, then add 1/4-1/2 cups enoki mushrooms cut to 1 inch lengths. Cook for 1 minute then add enough flour to soak up butter. (hows your pork chop looking? do you need to flip it?) Let it brown a little bit then slowly add 1/2 cup dark broth while mixing/whisking the flour mixture. Lamb broth is an excellent choice, but beef will do, too. Let it up to a boil and remove from heat. Salt to taste. Once your porkchops are done cooking set them on plates and drizzle the gravy over.

Yeah, its pretty bomb and takes all of 10 minutes to make. Don’t forget vegetable sides! A plain salad with a vinaigrette is a nice balance to the fatty main course. Of course, you can also never go wrong with pork chops and saurkaurt. Be sure to cook the saurkraut with the porkchop so it caramelizes thanks to the oil but don’t let the raw meat and saurkraut touch unless you intend to *really* cook all your saurkraut well. Food safely, yo.

So there ya go. Simple delicious farm house cookin’

 

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