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Ingredients
Gravy
- 1 ½ cups country ham potlikker plus more if needed; see linked base recipe
- 2 tbsp distilled white vinegar
2 tbsp Worcestershire sauce
1 tsp Dijon mustard- 1 tsp ground allspice
- 1 tsp light molasses
1 cup water plus more if needed
Chops and onions
⅓ cup all-purpose flour- 4 bone-in pork chops 1–1 1/2 inches thick
kosher salt to taste
black pepper freshly ground, to taste
⅓ cup vegetable oil
2 medium onions thinly sliced
6 cloves garlic finely chopped; use up to 8 for the base batch if desired
Herbs
- 1 tbsp marjoram finely chopped
- 1 tbsp rosemary finely chopped
1 ½ tsp thyme finely chopped, plus leaves to serve
Equipment
Equipment images are illustrative. Exact products may vary.
Instructions
- Whisk the prepared ham potlikker, vinegar, Worcestershire, mustard, allspice, molasses and measured water in a bowl. The base broth recipe is linked on this page.
- Put the flour in a shallow bowl. Dry the chops, season with salt and pepper, then coat lightly in flour, shaking off the excess. Reserve the remaining flour.
- Heat the oil in a Dutch oven or heavy pot over medium-high heat. Brown the chops in two batches for about 3 minutes per side, moving each batch to a plate.
- Reduce the heat to medium. Cook the onions and garlic for about 4 minutes, stirring, until softened. Turn the heat to low, sprinkle in the reserved flour and stir for 6–8 minutes, scraping the base of the pot, until the onions begin to brown.
- Whisk in the broth mixture until smooth and bring to a boil. Add the chopped herbs, lower the heat to medium-low and return the chops with any juices from the plate. Cover and simmer for 70–80 minutes, until tender. The pork should reach at least 145°F; let it rest at least 3 minutes before serving.
- If the gravy becomes too thick, add a little more potlikker or water. Taste and adjust the salt, then transfer the chops to a platter with the gravy and thyme leaves.
Notes
Ham broth and Worcestershire add salt. Check the finished gravy before adding more.
The chops cook gently in the gravy after browning. Keep the simmer steady rather than boiling hard.
Base recipe: Country Ham Potlikker
