Pork Chops and Tomato Gravy

Pork Chops and Tomato Gravy

Being a southern by birth and by nature and by God’s grace, I look on gravy as the crown jewel of cooking.  But, let’s look at it another way, as not just a southern thing, but a southern rendition of what the French call sauce, the Indians call curry, and the Latins call salsa.  Why should southerners have to take a back seat and damn near apologize for a delicious blend that adds flavor to any meal.

If you’re from the south, you grew up on your momma’s rice and gravy and if you’re not from the south, your taste buds need a get-up call!

Gravy is not just a concoction of fat, flour, milk, salt and pepper.  There’s redeye gravy, a simple blend of the juice and fat from pan-fried ham, and strong coffee.  But, the recipe for tomato gravy is going to take your taste buds on a joy ride!  And to top it off, it’s easy.

Ingredients:

4 Strips of bacon

1 Can diced tomatoes, undrained

1 Diced onion

4 Cloves garlic, thinly sliced

1 Heaping tablespoon flour

3-4 Pork Chops

Salt and pepper

Fry the bacon until crisp and set aside.  Pour off all the bacon fat but two tablespoon, but save the remainder.

Season the chops, then brown them in the same pan.  They do not need to be fully cooked.  After they are browned, set them aside.

Season the flour with salt and pepper.

Add more bacon fat if needed, and sauté the diced onion and sliced garlic. Push the onion and garlic to the edges of the pan and brown the flour until golden.

Add the diced tomatoes, juice and all and stir until well mixed.  Add the crumbled bacon and stir.

Nestle the chops in the tomato gravy and cook a few more minutes.

Serve the gravy over rice or mashed potatoes, accompanied by ears of corn and a salad or fried vegetables.

Voilà!  I’ll make a southerner out of you yet!!