Serves: 8
Ingredients:
8-10 bone-in pork chops (about 1/2 in. thick)
1/2 c. all purpose flour
4 tsp. salt
1/2 tsp. freshly ground pepper
3 tsp. paprika
6 Tbsp. butter
4 c. heavy cream
Procedure:
Combine all dry ingredients in a large Ziploc bag. Put a few pork chops in the bag at a time to fully coat each
one and then set aside. Heat the butter in a large skillet, brown both sides of the pork chops and then remove to a warm plate on the side. When all pork chops have been lightly browned on both sides, whisk remaining flour mixture into the skillet. Whisk until flour has combined with the butter, about 2 minutes. Then slowly stir in the heavy cream and return the pork chops to the skillet with the cream sauce. Cover and simmer for 1 hour. Serve on a bed of rice with sauce over the top.
Book: Taste of Main Street America
Publisher: JEC Publishing Company; First edition (November 30, 2010)
Recipe Author: Chef Kyle Splawn/Owner Carla Renee
Restaurant: Carla Renee, 265 S. Main Street, Yuma,AZ 85364
Source: http://www.recipepubs.com/TOMSA/TOMSA%20book%20small%20file2.pdf