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PREPARATION:
Combine 1
tsp salt & 1 tsp pepper,
paprika, sugar and cayenne in
bowl. Pat chops dry with paper
towels and sprinkle all over with
spice mixture. Set aside. Cook
bacon in large nonstick skillet
over medium heat until crisp, 5 to
7 minutes. Using slotted spoon,
transfer bacon to paper
towel-lined plate, leaving fat in
skillet. Pour off all but 1 tbsp
fat from skillet. Increase heat to
medium-high and cook chops until
well browned on 1 side, about 5
minutes.
Transfer to plate, browned side
up. Reduce heat to medium, add oil
and heat until shimmering. Add
onion, celery and garlic and cook
until softened, 5 to 7 minutes.
Add flour and tomato paste and
cook, stirring constantly, for 2
minutes. Whisk in chicken broth,
tomato sauce, thyme, bay leaf and
cooked bacon and bring to boil.
Arrange chops, browned side up, in
pan and add any accumulated juices
from plate.
Reduce heat to low, cover and
simmer until chops register 145
degrees, 8 to 12 minutes. Transfer
chops to serving platter, tent
with aluminum foil, and let rest
for 5 to 10 minutes. Season gravy
with salt and pepper to taste,
remove bay leaf, cover and keep
warm. Stir any accumulated juices
into gravy and pour over chops.
Serve over cooked rice. |
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