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Smothered Pork Chops na dinredge sa gluten-free flour, pinirito, tapos nilaga sa gravy na beef broth na may sibuyas, sili, kintsay at kabute.
Haluin ang harina, onion powder, asin, paminta, at iba pang tuyong pampalasa sa isang mangkok.
In a bowl, combine the flour, onion powder, salt, pepper, and the other dried spices.
I-dredge ang mga pork chops sa itlog at may pampalasang harina.
Dredge your pork chops first in the egg, then in the seasoned flour mixture.
(Gumagamit ako ng Dutch oven ngunit maaari itong gawin sa malalim na kawali.) Sa mataas na apoy, ihaw sa mataas na apoy ang mga pork chops sa magkabilang panig at alisin.
Using a Dutch oven (though a deep skillet works just as well), heat it over high heat. Sear the dredged pork chops on both sides until browned, then remove them from the pot.
Bawasan ang apoy sa katamtaman/mataas at idagdag ang mga tinadtad na gulay, kabute, bawang, at kaunting langis ng olibo o mantikilya. Lutuin hanggang maging translucent ang mga sibuyas at lumii ang mga kabute. Idagdag ang broth at dalawang kutsara ng timpla ng harina.
Reduce the heat to medium-high. Add your diced vegetables, mushrooms, garlic, and a bit of olive oil or butter to the pot. Cook until the onions become translucent and the mushrooms have reduced in size. Pour in the beef broth and stir in two tablespoons of the flour mixture.
Kapag kumulo na, bawasan sa simmer at ibalik ang mga pork chops. Takpan at hayaang magluto ng 45 minuto hanggang isang oras.
Once the mixture is boiling, reduce the heat to a simmer and return the pork chops to the pot. Cover and let them cook for 45 minutes to an hour.
Ihain na natatakpan ng gravy, garnish ng bacon bits at dahon ng sibuyas.
Serve the pork chops covered generously with the gravy, garnished with bacon bits and green onion.
