小菜
由 CookWhatHK0 次收藏
免麩免奶焗汁豬扒先沾無麩質麵粉煎香，再與洋葱、燈籠椒、芹菜及蘑菇用牛肉湯慢火燜煮成濃汁。
將麵粉、洋蔥粉、鹽、黑椒同其他乾香料放入碗中混合。
In a bowl, combine the flour, onion powder, salt, pepper, and the other dried spices.
將豬扒先沾上蛋液，再裹上調味麵粉。
Dredge your pork chops first in the egg, then in the seasoned flour mixture.
（我用鑄鐵煲，但深鑊都得。）用大火將豬扒兩面煎香，然後取出備用。
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.
轉中大火，加入切粒蔬菜、蘑菇、蒜頭同少許橄欖油或牛油。炒至洋蔥變透明、蘑菇縮細。加入牛肉湯同兩湯匙麵粉混合物。
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.
滾起後轉細火，放回豬扒。蓋上蓋慢煮 45 分鐘至 1 小時。
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.
上碟時淋上肉汁，用碎煙肉同青蔥裝飾。
Serve the pork chops covered generously with the gravy, garnished with bacon bits and green onion.
