6 servings

How to Make It

Step 1

Combine 1/2 cup flour, salt, and pepper; dredge chops in flour mixture. Heat lard in a large skillet; add chops, and brown on both sides over medium heat. Remove chops from skillet; drain on paper towels. Reserve pan drippings in skillet.

Step 2

Sauté onion and garlic in pan drippings until tender. Add celery, and cook over medium heat 5 minutes, stirring frequently. Add remaining flour, stirring until well blended. Cook an additional 3 minutes.

Step 3

Return chops to skillet, and add water. Stir in parsley, thyme, and bay leaf. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Uncover and simmer an additional 30 minutes or until chops are tender.

Step 4

Remove and discard bay leaf. Transfer chops to serving plates, and spoon pan gravy over each.

Oxmoor House Homestyle Recipes

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