KIMBERLY'S PORK CHOPS & RICE
Kimberly's Pork Chops & Rice
- about 3 cups steamed white or brown rice
- 8 thin cut boneless pork loin chops
- onion salt
- lemon pepper
- warm milk
- chicken broth or water or white wine
IN a skillet, melt enough butter to coat the bottom of the pan.
Add the chops, 4 at a time.
Brown on each side on med high heat...this won't take but a minute or two!
Be careful not to overcook.
As you turn them over, sprinkle the browned side with onion salt, and then liberally sprinkle with lemon pepper.
When the 2nd side browns, repeat. Remove the chops from the pan and deglaze it with one of the liquids above, only about 1/4 cup per 4 chops. Pour onto dish with chops.
Use a rubber spatula to get all the deglazing liquid and little bits from the pan.
Repeat with remaining 4 chops.
Add 2-3 Tbsp each flour and butter to the pan to make a roux. reduce heat and let it cook over low heat for a few minutes to get rid of the raw flour taste.
In the meantime, slice the chops into small pieces.
When the roux is ready, light brown in color, whisk in warm milk.
Start with 2 cups and bring it to a boil.
Boil one minute, and immediately reduce heat.
Stir in pork chops and the deglazing liquid, and check for thickness.
It should have the texture of cream gravy, so if you need to, add more milk.
Taste for seasoning, and adjust if necessary.
I tend to use a lot of lemon pepper in this dish, probably a full tablespoon when all is said and done.
Serve over steamed rice.