Fried Chops in Zesty Brown Gravy

Hello, Darlings

Because my pallet gets bored with the same old routine flavors of foods, today I spiced up an old favorite recipe with a new seasoning, and it boosted up the taste of our dinner so much that my husband who is not normally a rice and gravy man, nearly ate the whole pot.

The seasoning is Shichimi Togarashi; it is a Japanese chili seasoning but as I discovered today you do not have to use it for chili recipes alone.

Many of you may have a version of a pork chop smothered in gravy recipe. The recipe was round when my grandmother was a girl, so I know that it is more than a century old. However, tonight I am sharing my updated version for people like me who like to zest thing up a bit.  

 

As you can see from the remains of the meal above, my husband ate one chop and a half of another. Considering I intended this meal to last two nights, we can all see which portion of the remaining chops he will be getting tomorrow night. 

Oh well, this is what happens when I tell him that he can fix his own plate.

 

Fried Chops in Zesty Brown Gravy

Ingredients:

Four ½ - ¾ inch thick chops; lightly flatten with a metal or wooden tenderizer

1 cup flour for batter bag

Pork seasoning

1 medium yellow onion, sliced

1 large green pepper, sliced; any color will do well

  

Instructions 1:

1. Pre-heat deep fryer to 375 degrees with timer set to 7 ½ minutes
2. While deep fryer is heating, seasoned chops, and then batter in sealable plastic bag
3. Set aside
4. Prep onion and green pepper. Place in bowl and set aside.

Instructions 2:

• When deep fryer is hot, add chops and cook for the recommended time, then remove and set aside

While chops are still frying make ‘Zesty Brown Gravy’

Ingredients:

 

3-4 tablespoons cooking oil

3 semi-rounded tablespoons flour

1 ½ teaspoon Salt

¼ teaspoon, plus a pinch or two more if desired of Shichimi Togarashi seasoning

¼ teaspoon Pepper

¼ teaspoon garlic powder

¼ teaspoon sweet paprika

3 cups warm water

Instructions 3:

1. Heat cooking oil in skillet over medium low heat.
2. Blend in flour, Shichimi Togarashi, garlic, sweet paprika, salt and pepper; cook until bubbly.
3. Stir in 2/3 of water. Add onions and green pepper. Cook and boil 3 minutes, stirring constantly
4. Add chops and mix well to cover with gravy. Cook for 1 minute
5. Reduce to low heat
6. Add more water as needed, stir occasionally.
7. Cover skillet and simmer for 10 minutes or until desire thickness is reached.

Serve over rice and Enjoy!!!

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Until next time,

       Chow, Darlings

 

Download the PDF here.