This True North Smothered Pork Chop Recipe is Gonna Blow Your Mind!

True North Smothered Pork Chop Recipe I know; what does True North have to do with pork chops smothered in mushroom gravy? Nothing. I'm just poking the bear... this (originally) French recipe has been somehow co-opted and held up as 'Southern Cooking' and almost every recipe that you see online and in American cookbooks is credited as 'Down home Southern Cooking'. Ingredients: Oil or bacon fat for frying 4-6 pork chops Salt and pepper to taste 15 mL (1 Tbsp) Rib and chicken rub 60 mL (¼ cup) flour 1 large onion, chopped 6-8 cups sliced mushrooms 500 mL (2 cups) chicken stock 15 mL (1 Tbsp) Marmite Approx 45 mL (3 Tbsp) Beurre Manié** Method: Season the chops on both sides with salt, pepper, and 2 tsp of the rib and chicken rub (or your fave spice mix). Heat oil in a heavy pan over medium high heat. Dredge chops in flour and then pan fry, until about 60% cooked. Remove chops from pan and then sauté onions and mushrooms until the mushrooms have lost most of their liquid. Add the chicken stock, Marmite, and a teaspoon of the rib and chicken rub to the pan and bring to a simmer. Slowly whisk in the beurre manié to thicken the sauce. Add the chops back to the pan, put on the lid and simmer until chops are cooked through. **Beurre Manié - is simply equal parts flour and butter mixed together… sounds fancy, but it isn’t. We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking. #LeGourmetTV #GlenAndFriendsCooking Check out our Aviation and Flying Channel:    / glenshangar