Ingredients
2 Boneless Pork Chops
2 tbsp Butter
2 Stalks Celery, Sliced Thin
4 Cloves Sliced Garlic
4 tbsp Bacon Fat Or Butter
4 tbsp Flour
Cooked White Rice
4 Sprigs Thyme
1 Bay Leaf
3 oz White Wine Or Sherry
1 tsp Paprika
1 tbsp Creole Seasoning
1 ½ Quart Pork Or Chicken Stock
¼ tsp Cayenne
1 tsp Salt
½ tsp Pepper
1 tbsp Hot Sauce
1 tbsp Worcestershire
1 Onion, Red And Green Bell Pepper, Julienned
Chives
Lay pork chops on a cutting board and cover with plastic wrap. Pound each chop evenly with a mallet or rolling pin until no more than ¼ inch thick. Cut each pounded chop in half lengthwise.
For gravy: Heat your fat or butter and sauté sliced garlic. Add celery, onion, peppers, and sauté until translucent. Add flour and spices and cook down for about 10 minutes. Add wine, cook for a minute. While stirring begin to add stock a little at a time, allowing liquid to thicken between each addition. Add thyme and bay leaf and hot sauce and simmer on low for 20 minutes. Taste for seasoning and set aside.
Heat 2 tbsp of butter in a large skillet. Season pieces of pork loin with salt and pepper on both sides and dredge in flour. Shake off excess flour, and add to pan. Brown on one side about 1 minute. Flip pork loin and add 2 ladles ( 2oz ) of pork gravy. Simmer on low for 1-2 minutes, then remove from heat and finish with a teaspoon of butter. Add more gravy if needed, taste for seasoning. Plate over steamed white rice and garnish with chives.