A blizzard hit us last night…and it’s almost the end of February. Just when I thought I was gearing up for spring and looking forward to milling around in the garden, the wind chill dropped to below zero and the sky let go of at least 6 inches of snow. My mind seemed to click right back into winter mode and comfort food. I love the combination of roasted vegetables and fried pork chops. A little gravy to drizzle on the smashed, roasted potatoes and carrots…oh yes, we’re right back into winter comfort food, at least until the snow melts. And remember, as with the preparation of most meals, sipping on red wine while cooking a lovely, wintry meal, is a must!
Pre-heat oven to 450°
About 6 Red Potatoes, quartered
3/4 Large Sweet Onion, chopped into large pieces
8 Cremini Mushrooms, halved
5 Whole Carrots, roughly chopped on the diagonal
6 Cloves of Garlic, peeled, smashed, and rough chopped
1 1/2 tsp. Thyme Leaves
Sea Salt & Pepper
Prepare the vegetables and garlic, place on parchment covered baking sheet. Sprinkle with thyme leaves. Drizzle with a good amount of olive oil, but not too much, season with sea salt & pepper. Set aside.
Next, place the chops on a plate, season with sea salt, pepper, and your favorite steak and chop seasoning. I use Chicago Steak & Chop Seasoning. Set aside.
Pork Chop Marinade
1/4 Cup Rice Vinegar
1/4 Cup Worcestershire Sauce
About 1/2 Tbsp. Rosemary
About 1/2 Tbsp. Sage
5 Cloves of Garlic, smashed and chopped
Chop the garlic, rosemary, and sage.
Place the pork chops, garlic, rosemary, sage, vinegar and Worcestershire sauce in a zip lock bag, close and massage. Let rest either on your counter or in the refrigerator and place the vegetables in the oven to roast. Roast the veggies for about 45-50 minutes until golden and potatoes and carrots are fork tender. *Begin frying pork chops when there is about 20-30 minutes or so left on the veggies, because you will also need time to make the gravy.
Pan Fried Pork Chops and Gravy
4 Marinated Thick Cut Pork Chops (Mine weren’t as thick as I wanted, so I settled with what they had.)
About 3 Tbsp. Non-Dairy Butter
About 1/8 Cup Gluten-Free Flour, I used Mama’s All Purpose Almond Flour
Sea Salt & Pepper To Taste
Fry pork chops until they are golden brown on each side and done to your satisfaction. I like mine medium, you don’t need to cook them to “done” like most people think.
Remove from pan and cover with foil while you make the gravy. Leave all drippings in the pork chop pan and add the butter on medium to medium high heat.
Slowly sprinkle in the flour while whisking. This is what it should look like. Whisk it, dissolving flour completely, before you start adding the beef broth.
Once the flour has been completely whisked in and is bubbly, slowly pour in your beef broth. About 2 cups to begin with,whisking the entire time. Once it thickens, if necessary, add more broth to get the gravy to consistency that you like. Allow to boil (not too high) for a few minutes. This will ensure that you don’t have a grainy texture from the flour. Salt and pepper to your taste. This process only takes about 10 minutes so your pork chops should stay warm.
Remove roasted vegetables from the oven. (I forgot to take a picture…and they looked really good. I’ll blame that on my teenager talking to me and the red wine…Your onions will be slightly singed on the ends, carrots browned and potatoes slightly crispy.) Remove gravy from heat. Plate pork chops and roasted vegetables (I also served a green salad), and gravy. Enjoy!