Costolette di maiale in umido

Ingredienti

• 6 bone-in pork chops
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 cup vegetable oil
• 3 cups chicken broth

Preparazione

1. 1

   Read recipe notes before beginning. Preheat oven to 300 degrees.

2. 2

   Combine flour, salt, pepper, garlic powder and onion powder in a pie plate or cake pan then mix well; set aside.

3. 3

   Heat oil in a large cast iron frying pan or oven-safe skillet over medium heat.

4. 4

   Season pork chops with salt and pepper to taste then dredge in the flour mixture, shaking off any excess flour. Reserve flour mixture to use later.

5. 5

   Brown chops on both sides in hot oil (don’t try to cook the chops through as they will finish cooking in the oven). Set browned pork chops aside.

6. 6

   Add 1/4 cup of the reserved flour mixture to the oil in the pan then whisk until smooth. The consistency should be about as thick as ketchup – if it is thin, add a little more flour (or if too thick, add a little more oil).

7. 7

   Brown flour in oil over medium heat for 3-4 minutes then turn off heat. Whisk in chicken broth until smooth. Mixture will be thin – that’s OK as it will thicken in the oven.

8. 8

   Arrange chops back into the pan with the gravy. Cover with aluminum foil (or an oven-safe lid if you have one) then bake at 300 degrees for 1 hour.

9. 9

   Uncover then let rest for 15 minutes before serving.