Friday, April 4, 2008

Rick's Mother's (Thin-Cut) Leathery Pork Chops

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This is Rick Tuuri's most memorable dish that reminds him of his mom, which she served on Wednesdays as he was growing up. He describes the pork chops as unforgettable, both in flavor and texture -- you could serve them to your finest enemies. The shape and form was such that you could literally nail the pork chops to the bottom of your shoes and take a walk in them. Pictured here are Rick and Teri Tuuri of Castro Valley, California at a TFE Convention in San Francisco.

Pork chops- 1/4" thin cut
Iodized salt
Pepper - from the can (no need to grind)
Crisco shortening, the solid kind
1 medium onion, chopped in irregular-sized chunks

Take the pork chops cold from the refrigerator and wash and rinse them thoroughly in water. Add salt and pepper. Using an electric stove or slow gas range, put some Crisco and the pork chops in a frying pan while the pork chops are still cold and wet. Turn the stove on. Turn the pork chops every 3 or 4 min. Just keep flipping them over and over. Cut the meat several times to test for doneness. Repeat until the meat is a gray-brown color with no juice anywhere in the pan. This will ensure that the pork is cooked properly to avoid trichinosis. Use a metal spatula to dig it out of the pan. Next, make the gravy, by chopping the onion in big chunks and sauteeing it in the same pan until slightly cooked, still tender crisp. Using a fork, mix in water and a little flour into the pan, so that the gravy has a recognizable, uneven bumpiness to it. Enjoy!

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