DescriptionExcerpted From BBB, Biscuits & Beans by Bill Cauble and Cliff Teinart — Bright Sky Press
Any fruit complements pork. This is a pleasant variation.
- Year Round
- 4 pork chops, 3/4 inch thick
- 1 cup milk
- Coarsely ground black pepper, to taste
- Salt, to taste
- Cholula hot sauce, to taste
- 1/2 cup olive oil
- 1/2 cup whole wheat flour
- 1/2 cup wheat germ
- 1 cup chopped onion
- 1 fresh jalapeno or Serrano pepper, chopped
- 2 cloves garlic, chopped
- 1 tablespoon flour
- 2 large pears, sliced rounds
- Sauce—1/2 cup milk, 1/2 cup white wine, 1/2 cup water
- Soak pork chops in 1 cup of milk for 15 minutes. Season chops with salt, pepper and hot sauce.
- Heat olive oil in a 12" cast iron skillet. Combine wheat flour and germ; coat chops in flour mixture. Brown chops and remove from skillet.
- Add onions and peppers to skillet and sauté. Add a little more oil if needed. Add garlic, 1 tablespoon flour and brown.
- Gradually add sauce mixture, stirring as it thickens. Place pork chops back in skillet, cover and simmer for 30 minutes.
- Add sliced pears 10 minutes before serving. Serve over steaming hot brown rice.