Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Smothered pork chops are Southern and soul food staples, so I was surprised when an archive search for Smothered Pork Chops like those served at Franke's Cafeteria came up short. A second search, without the reference to the Little Rock restaurant, resulted in just one recipe.
This version is from a 1996 Merle Ellis column.
Smothered Pork Chops
6 (1-inch thick) center-cut pork chops
3 tablespoons bacon drippings
1 lemon, thinly sliced
2 medium-size onions, thinly sliced
1 small green bell pepper, cored and sliced into rings
1 small red bell pepper, cored and sliced into rings
4 large ripe tomatoes, peeled seeded and coarsely chopped
1 cup water
2 tablespoons distilled white vinegar
Pinch ground clove
Pinch ground allspice
Pinch ground cinnamon
Pinch celery seed
Pinch ground red pepper
Pinch sugar
Salt and ground black pepper, to taste
In a heavy skillet, brown the pork chops in the bacon drippings. Add the lemon, onion and bell pepper slices, and continue to saute. In a small bowl, mix the tomatoes, water, vinegar, spices, sugar, salt and pepper until they are a thick sauce and pour over the pork chops. Cover the skillet and simmer over medium heat for 45 minutes, or until the chops are tender and the tomato mixture has turned into a thick sauce.
Makes 6 servings.
But I didn't want to give up that easily so, I kept digging and found this one by a different name -- originally published in 1986 -- that was featured in the Idea Alley Cookbook.
Pork Chops With Creamy Gravy
4 to 6 pork chops (1/2 to 1-inch thick)
Salt and ground black pepper
1/4 cup vegetable oil
2 tablespoons flour
1 1/2 cups milk
1/2 teaspoon Kitchen Bouquet
Season chops on both sides with salt and pepper.
In a large skillet, heat oil over medium heat. Add chops and brown on both sides. Remove to a paper towel-lined plate. Pour off all but 2 tablespoons of the pan drippings. Blend in flour, stirring until smooth. Cook 1 minute, stirring constantly. Turn heat to low. Stirring constantly, gradually pour in milk. Turn heat to medium and cook, stirring constantly, until gravy begins to thicken. Stir in Kitchen Bouquet. Return chops to pan. Cover and simmer on low until chops reach an internal temperature of 145 degrees.
Makes 4 to 6 servings.
Meanwhile, Carol McKuin sent us her version. She suggests serving the chops with mashed potatoes.
Smothered Pork Chops
4 medium-size chops
Salt and ground black pepper
1 can cream of celery soup
Season chops with salt and pepper. Brown on both sides in a large skillet. Add soup plus an equal amount of water; mix well. Cook, covered, for 20 to 30 minutes over medium heat.
Makes 4 servings.
Tena Johnson sends this grilled pork chops recipe with the following note:
Dear Idea Alley,
I don't have the pork chops recipe requested, but I have raised a family -- children and grandchildren -- on the following recipe. I have gone back to cooking on real charcoal. My new expensive gas grill has no taste -- no briquettes -- just a gas flame! No!
Grilled Pork Chops
6 to 8 pork chops (see note)
Juice of 1 or 2 lemons
2/3 cup brown sugar
3 tablespoons Worcestershire sauce
1/2 cup ketchup
Dash ground red pepper (cayenne)
Grill chops over medium heat until half done.
Meanwhile, whisk together the remaining ingredients. Brush chops on both sides with sauce and continue cooking until cooked through. Sauce can be used on chicken as well.
Note: Johnson cuts the fatty edge of the pork with kitchen scissors so it doesn't curl as it cooks.
Makes 6 to 8 servings.
Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 08/23/2017