Smothered Pork Chops
|Garlic||1 Clove (5 gm), minced / put through garlic press|
|Bay leaf||1 Large (May Use 2 Small)|
|Fresh thyme sprig||1|
|Minced celery||1 Tablespoon|
|Minced parsley||1 Tablespoon|
|Onions||3 Large, chopped|
|Pork chops||8 (Not Too Thin)|
Salt and pepper the chops and dredge them in flour.
Fry them slowly in the lard until they are lightly browned.
Remove them from the pan.
Put the onions in the pan and brown them slowly.
Add the garlic and brown it.
Add the celery and cook 5 minutes.
Add 1 heaping teaspoon flour and stir over heat for several minutes.
Replace the chops in the skillet and just cover them with water.
Add the parsley, thyme, and bay leaf last.
Simmer slowly until the sauce thickens about 1 1/4 hours.
If the chops seem done before the gravy has thickened to suit you, stir a spoonful of flour into a small bit of water in the bottom of a cup and add to the sauce, which really should not be gooey or gluey, but deep brown and of medium thickness.