This weekend #SundaySupper theme is all about "Retro Recipes", to bring back food memories that you had enjoyed during those days....... It can be from your family members or any others. I have chosen Old Fashioned Pork Chops. It wasn't from my home's kitchen but it from a restaurant with classic or retro design that I visited with a bunch of my high school leavers class-mates during the 80's in the city of Kuala Lumpur. I remembered they serves wonderful Pork Chop. As we are staying about 40 km away from the city, we spent about an hour plus in a public transport (those days bus) to reach the city for our farewell gathering.
The taste of the pork chop is still fresh in my memory. The pork chop is pan-fried style instead of deep-frying which was the popular at that time. Even though the presentation is not that pretty, but when I first bite on the pork chop, I thought I have fallen in love with it, especially the mushrooms gravy on top, it just marvelous. All of us enjoyed the food and the day very much.
So, when I see Isabel posted this week event, I thought it was time to go back to old-fashioned cooking method - pan frying pork chop. I season and coated the pork chops with a thin all purpose flour for about 3 hours, fully covered in the fridge before I fry. As both me and hubby like half moist chop, its turned out just perfect for us. My hubby even don't need the gravy and eat them up together with some mix veggies and peas. As for the preparation - this no-fuss, easy method and you will get a beautifully browned old-fashioned pork chop for weekend or weekday supper. Enjoy!
INGREDIENTS
2 boneless pork chops (chop between 3/4 and 1 inch thick are best for this recipe)
To marinate with the followings:
1 tsp garlic powder
2 tsp cajun
1/2 tsp thyme leaves
1/2 salt
1/2 ground black pepper
200 gm all purpose flour
To fry with:
2 tbsp butter
1 tbsp olive oil
Mushrooms sauce:
1 tbsp butter
1 tbsp minced garlic
1/2 cup sliced button mushrooms
1 cup chicken broth
1/2 cup of corn starch
1/2 tsp of ground black pepper
A pinch of salt
Sidelines:
6-10 honey peas
100 gm of mix vegetables
(The above are for 2 servings)
DIRECTIONS
1. Season both sides of the chops with the spice mixture as mentioned above. Once done,
coat the pork chops in the all purpose flour (a thin layer will do). Covered and fridge for
about 3 hours.
coat the pork chops in the all purpose flour (a thin layer will do). Covered and fridge for
about 3 hours.
2. Heat-up 2 tbsp of butter and add in 1 tbsp of olive oil in a pan and add pork chops. Fry
the pork chops, flips chops until it turns brown or as you desire. Cover, reduce heat to
medium and cook about 10 minutes.
the pork chops, flips chops until it turns brown or as you desire. Cover, reduce heat to
medium and cook about 10 minutes.
3. Once chops done, transfer to platter.
4. Sauce preparing. Sliced button mushrooms and minced garlic.
5. Heat-up 1 tsp of butter in a pan skillet. Saute garlic until brown, add in sliced button
mushrooms. Add in chicken broth and later corn starch, ground black pepper and salt
and cook for few minutes.
mushrooms. Add in chicken broth and later corn starch, ground black pepper and salt
and cook for few minutes.
6. Once done, pour sauce on top of pork chops.
7. Once done, pour sauce on top of pork chops. Garnish with honey peas and mix
vegetables or any other greens you desire. Serve and enjoy your meal!
vegetables or any other greens you desire. Serve and enjoy your meal!
Check-out the rest of the #SundaySupper members Retro-Recipes:
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