Sour Pork Chops

Savory Sour Pork Chops

December 4th.

As usual, I do some of my most creative cooking on Sunday and today is no exception.  We are celebrating yet another birthday; that of my somewhat famous and always fun to be with sister Regina Murphy-Darling aka Mrs. Green of Mrs. Green's World aka Gina and most importantly Aunt Gina to my kids.

One of my Mom's all time best dishes was Sour Pork Chops.  A hearty, pungent dish of German origin that our entire family loves.  Mom used to make it with potato dumplings and at some future date I will post that recipe which is truly fantastic as well.  Tonight we are having garlic mashed red potatoes that go extremely well with this dish.

This may truly be the best recipe my Mom ever made and requires planning, attention to detail and a big iron pot.  I inherited my Grandmothers 10 quart oval iron pot and it is in perfect condition and surely must be over 100 years old.  I have a borderline love affair with this  pot even though it needs two burners  to reach proper temperature.  A large Le Creuset would work well also.

Sour Pork Chops

Ingredients

10-12 Shoulder Pork Chops with plenty of fat

3 Large Brown Onions sliced thinly

1/2 Cup Wondra  Flour

1/4 lb. Butter

10-12 Peppercorns

6 Bay Leaves

10 Cloves

Heinz Cider Vinegar

1. Heat pot to medium high and brown 10- 12 well seasoned fatty  pork chops 2-3 at a time. You really need to cook the chops until they are well browned, in fact the closer you get to burning them, the better the flavor will be when done.  Remove from pan and set aside on a sheet pan or large platter.

1. After the chops are all done and set aside add a stick of butter , add  the Wondra flour a little bit at a time  and  make a fairly dark roux.
2. As soon as the roux is thick and pasty, slowly add water to until it reaches the consistency of gravy 
3. Add ½ cup  Cider Heinz Vinegar an and stir until mixed in well.  Mom swore it made a difference to use Heinz and after straying once or twice, I agree. Trust me and use this brand only.
4. Add Peppercorns, 6 Bay leaves and 8-10 Whole Cloves
5. Return chops to pan and make a layer of chops covered by a layer of thinly sliced onions and repeat unit pan is full. Add a bit more water if needed to cover chops.

1. Reduce heat to low and simmer for 2-3 hours stirring only occasionally.

While cooking this dish will fill your kitchen and your entire house with aromas that friends and family will yearn for once your serve them this remarkable dish.

The gravy from this dish in remarkably pungent and utterly delicious!  Serve with potato dumplings or mashed potatoes and watch the crowd go wild!!!