On Tue, 19 Apr 2016 11:40:05 -1000, dsi1
> wrote:

> On 4/19/2016 11:29 AM, sf wrote:
> > On Tue, 19 Apr 2016 09:41:50 -1000, dsi1
> > > wrote:
> >
> >> On 4/19/2016 6:53 AM, sf wrote:
> >>> On Tue, 19 Apr 2016 03:41:14 -0700 (PDT), Cindy Hamilton
> >>> > wrote:
> >>>
> >>>> On Tuesday, April 19, 2016 at 1:47:33 AM UTC-4, sf wrote:
> >>>>
> >>>>> I hope it's not covered in flour and cooked to death either.
> >>>>
> >>>> I wouldn't braise nice, lean loin chops, but shoulder "chops" would
> >>>> be perfect for "cooking to death".
> >>>>
> >>>> As to "covered in flour", I always dust chicken breast in flour
> >>>> when I'm making chicken piccata. Nothing wrong with a little flour.
> >>>>
> >>>>
> >>>
> >>> It's unnecessary carbs. Use thighs and you can brown the meat without
> >>> overcooking them without using flour. I never flour my (center cut)
> >>> pork chops either. I buy them thick enough not to turn into shoe
> >>> leather by the time they've browned and my cream gravy is made with
> >>> real heavy cream, not a roux.
> >>>
> >>
> >> These days I dredge pork chops in flour, fry in a hot pan with a good
> >> amount of oil, flip, turn the heat down, flip several times more. Don't
> >> over cook! Boy, it comes out great. I always cooked pork chops by
> >> braising in a sauce/gravy when I was a kid. Too bad I didn't do it this
> >> way back then. My mom and dad would have flipped their lids!
> >
> > You can make a great sauce from the fond in the pan. No flour needed.
> >
>
> This would be a natural. If it were a steak, I'd add some butter and a
> little water or wine, reduce it, and it'll be good to go. I've never
> done that with fried pork chops. Beats me why not.

It works, mushrooms are a great addition. Saute them in the same pan
and deglaze.

--

sf