True North Smothered Pork Chop RecipeI 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 frying4-6 pork chopsSalt and pepper to taste15 mL (1 Tbsp) Rib and chicken rub ( https://youtu.be/xnmpAc9dnWY )60 mL ( cup) flour1 large onion, chopped6-8 cups sliced mushrooms500 mL (2 cups) chicken stock15 mL (1 Tbsp) MarmiteApprox 45 mL (3 Tbsp) Beurre Mani**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 saut 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 mani to thicken the sauce.Add the chops back to the pan, put on the lid and simmer until chops are cooked through.Rib and chicken rub recipe: https://youtu.be/xnmpAc9dnWY**Beurre Mani - is simply equal parts flour and butter mixed together sounds fancy, but it isnt.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 #GlenAndFriendsCookingCheck out our Aviation and Flying Channel: https://www.youtube.com/glenshangar
