Ingredients
- 4 each pork chops
- 1 large onion
- 5 each carrots
- 2 stalks celery
- 1 each vegetable of your choice
- 1/2 cups chicken broth
- 1/2 cup flour
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 3 tbsp. butter
- 1 1/2 tsp. olive oil
- 1 tsp. sugar
- 2 tbsp. cornstarch
- 4 tbsp. broth or water
Recipe Description
The slow braise of the chops helps them be pull apart tender and lending flavor to the gravy is the cast of vegetables that get cooked in the liquid. If you have as I did a bit of left over vegetable from a previous dinner by all means toss those in right at the end of the cooking time to thoroughly warm through. As I like to cook green beans to el dente the left overs from the previous night worked perfectly into this dish. Use creative license by adding in other vegetables as well. Toss in some frozen peas or corn or perhaps a partial bag of a vegetable medley.
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