Deviled Pork Chops

I liked the idea of this “deviled gravy” that I saw Rachael Ray cook as part of Chicken in Deviled Gravy so I decided to try my version of her recipe, with pork chops. The gravy will go nicely with our leftover potato and white bean mash, along with some roasted cauliflower and tomatoes.

Deviled Pork Chops
3-4 pork chops, seasoned with creole seasoning and left in the fridge overnight, or a few hours
3 tablespoons butter
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon red pepper flakes
3 tablespoons flour
2 teaspoons sweet smoked paprika
1 tablespoon mustard powder
1 1/2 cup chicken stock with 2 tablespoons white wine vinegar
2 tablespoons hot sauce

Heat skillet over medium high heat, add some oil, and cook seasoned chops for about 5 minutes per side.  Remove chops to a warm plate and cover while you make gravy.deviled 001

Add the butter to the pan over medium-low heat. Stir in the onion, garlic and chile flakes; season with salt and pepper. Cook for 3 minutes.deviled 002 Whisk in the flour, paprika and mustard powder.deviled 003 Whisk in the stock, then simmer until gravy has thickened.  Add chops and any juice back to the pan and simmer a few minutes to combine.deviled 004Result:  This was a super-tasty sauce, that reminded me a bit of Swiss Chalet sauce, with a lot more kick – I think their main ingredient must be smoked paprika!  Definitely want to try this again on chicken or other things!deviled 005

 

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