#Onion smothered pork chops professional#

They will actually dull the blades of your knives and are dangerous because items and your knife slip on them easily. The only cutting boards on the market that I absolutely recommend you stay away from are the glass ones. They are flexible (which makes it really easy to transfer chopped items to the stove!) and come in four colors. If you like the idea of multi-color, look for Norpro cutting mats. They are sturdy, nearly indestructible, and dishwasher safe. My favorites are from Epicurean and come in either brown or black. There are good cutting boards in the stores to help keep your kitchen sanitary. Sometimes you’ll see yellow for poultry and blue for seafood but those are less common.

#Onion smothered pork chops professional#

Professional kitchens have different cutting boards for different foods … green for vegetables, red for meats, and white for everything else. When working with meats it is always important to protect yourself from cross-contamination. If you don’t have the time to make the roux, you can also color the gravy with a product called “ Kitchen Bouquet.” It is specifically designed to color foods to a nice brown color. Most recipes do not require the dark roux and therefore are rather anemic looking. This intensifies the flavor of the pork and because you cook it until it turns brown, gives you a lovely gravy. This recipe calls for making a roux (roo) from the pan drippings of the browned pork chops. While you can use either in this recipe, cider will give you a more robust apple flavor. Apple juice is usually filtered and often has some sugar added. Apple cider is made by coring, chopping, and pressing apples, and tastes like it is fresh from the tree. They both start out the same but the filtering and additions are different. There is always some confusion between apple juice and apple cider. Including apple cider and apple wedges adds sweetness to the gravy and makes this very appropriate for the harvest season. It increases the flavor and gives you a much more “meaty” cut for less money (usually). Whenever I have the chance, I always buy meat on the bone. While the convenience of boneless cuts of meat is tempting, you pay a lot more for a butcher to take it off the bone. Just remember the rule … with thicker cuts, brown quickly for color and flavor, then turn the heat down and finish cooking slowly. Thick cut chops stay moister and are much more tender. If you use thinner chops they will be overcooked by the time the gravy is done. They give you time to relax and enjoy your company.īuying thick cut chops (about 1-inch thick or more) gives you the option to brown both sides of them well and still slow roast or simmer them to perfection. Dishes like this are perfect for nights when you have guests coming over. Letting them simmer slowly in the sauce to finish cooking gives you freedom to make the rest of the dinner without a lot of last minute work. Originating in the American South, they are browned and served with an onion pan gravy.

Smothered Pork Chops are comfort food at its best. Smothered Pork Chops with Onions and Apples