Back at the beginning of January we were gifted with some smoked pork chops by my paternal grandfather, today we made them.
I knew I wanted some sauteed onion and as I was thinking the light bulb went on - "mushrooms!".
So Mom got a mixture of butter and bacon fat heating in the skillet while I diced the mushrooms.
(Yes, we're the crazies who save bacon drippings to cook with!) There's a little blue stone crock we keep in the fridge to grease potatoes, etc.
After sauteing the onions and mushrooms for a few minutes, I grated the apple into the mixture. When it had cooked a bit more, I put it out into a bowl and set the chops into the skillet with some more fat. A generous sprinkle of pepper on both sides of each chop and they were covered (on low heat) while Mom and I worked on the potatoes.
3 small onions chopped (amount of chopped I would guess to be 1 cup total)
4 large white button mushrooms, diced - 1/2 cup approx.
1 small apple, peeled and grated
Flour (Pretty sure if my eyeball measure was anywhere close to accurate that it was about 1/2 cup) Water to mix + some of the drippings from the pan
Generous grind of black pepper
(If you do this with smoked chops - do not put in any extra salt! I did and it was too salty.)
Mix the water/dripping and flour until smooth and free of lumps. Take chops out of pan and stir in flour mixture. Spoon in apple/'shroom/onion combo. Mix until smooth. Cook for 1-2 minutes,then add water to thin out the gravy. Put chops back in, cover pan and simmer on low until ready to serve.
My brother said that the gravy would be good with roast beef and that the chops were to pork what corned beef is to regular beef. Which last sorta makes sense..... I think
Wish I knew why so many fruits have an affinity with pork. It does make deliciousness for sure.