Things You'll Need:
- Two Bone-In Pork Chops (1/4 - 1/3 lb. apiece)
- Flour
- Salt
- Pepper
- 1/2 tspn. Dried Tarragon
- 1/2 tspn. Dried Sage
- 1/4 Cup Milk
- Vegetable Oil (or Lard)
- 1/4 lb. Cut Up Ham Bone
- Suate Pan
- Wooden Spoon
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Step 1
Fry your chops. Heat your saute pan over medium high heat with three tablespoons of the oil, until it shimmers. Salt and pepper each side of the chops, then dredge in flour. Knock the excess flour off. Set each chop in the pan (facing away from you, to avoid burns). Once the chop sears, initially, drop the heat to medium. Fry each chop for five minutes on each side. They should have a golden brown to dark brown crust on both sides and there should be grease and brown drippings in the pan. Move the chops to a plate, cover with foil and move them to a warm oven to keep them warm. Now it's time to use the proteins left behind in the pan by the chops to make your pork gravy.
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Step 2
Make a roux. A roux is a very simple mixture of equal parts fat and flour that has been cooked a bit to get rid of the flour's pasty taste. A roux can be anywhere from very light (usually used in sauces and gravys) to very dark (traditionally used in gumbo). It is a thickening agent, first and foremost, but if done well, can add its own unique flavor. The main thing to remember is if you burn the roux, you must start over. Vigilance is key. Make sure that there are about two tablespoons of grease in the bottom of the pan. If not, add a little more oil. Start dusting in two tablespoons of flour as you stir to incorporate with a wooden spoon. The end result will be a paste. Let it cook for less than a minute, just so it loses it's initially stark whiteness and begins to brown ever so slightly. Once it starts turning a more golden brown, add two cups water and continue to stir, to loosen the browned bits on the bottom of the pan.
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Step 3
Simmer the gravy. Ask your butcher to cut up about 1/4 pound of a ham bone for you. At this time, put the ham bone in the liquid. Bring to a boil and reduce the heat to low. Add the tarragon and sage. Let the liquid simmer until it has reduced by about half. Warm the milk on the side, either in a microwave or in a saucepan, until it is almost simmering. Remove the ham bone and add the milk. Stir to incorporate. Let the milk reduce a bit, cooking for another five minutes or so.
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Step 4
Plate the chops. Uncover the chops and plate them next to skin on smashed potatoes and pot simmered collard greens. Spoon the gravy over the chops and the potatoes. Serve immediately. This recipe yields two servings.
