Mushroom Pork Chops

Pork was the most popular meat in America until after the Civil War. Pigs were fed corn husks and kitchen scraps. White pepper, used in the gravy, is native to Asia and is made from black peppercorns which have been soaked to remove the outer covering. It is often used in white sauces which are also known as béchamel sauces. Pork chops are delicious served with mashed potatoes and green beans.

    ⅓ cup all-purpose flour
    1 teaspoon sage leaves, crushed in a mortar with a pestle
    1 teaspoon ground black pepper
    1 teaspoon garlic salt
    Pinch ground white pepper
    2 tablespoons dried parsley
    4 pork loin chops
    1 tablespoon canola oil
    1 cup sliced white mushrooms
    1 medium yellow onion, sliced
    1 stalk celery, minced
    1 ½ cups whole milk
    1 teaspoon chicken base
    1 dried bay leaf
    1 tablespoon all-purpose flour mixed with water to form a paste

1.  In a large bowl, mix the flour, sage (rub between fingers or
     crush in a mortar with pestle), pepper, garlic salt, white
     pepper and parsley. Rinse pork chops in cold water and pat
     dry. Toss the pork chops in the seasoned flour.

2.  Heat oil in a 6-quart oven-proof Dutch oven. Brown chops
     on both sides. Set chops on a plate.

3.  Fry the mushrooms, onions and celery in the same pan.

4.  Add the milk, chicken base and bay leaf. Add the pork chops.

5.  Bake uncovered in a preheated 350 oven 30 minutes.

6.  Arrange the pork chops on a serving platter. If necessary,  

     thicken gravy with flour mixed with a little water. Whisk a     
     little hot gravy into the flour mixture. Whisk back into the
     gravy until thickened.

     Makes 4 servings