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
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. Whisk in the flour, paprika and mustard powder. 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.Result: 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!