TORTAS AHOGADAS RECIPES RECIPES

Steps:

• Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
• In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.

Steps:

• To prep pork chops, cut off any excessive fat if you want. You can leave it on though too. Place the chops between two pieces of plastic wrap and pound them to an even thickness, about 1/3-1/2 inch thick.
• Mix flour with paprika, salt, and pepper. Whisk eggs together in a separate bowl and add a few tablespoons of water to the eggs.
• Working with one chop at a time, dredge it in flour, then dip it in eggs, then back in the flour. Pat the flour down on the chops for a bit to make sure plenty of flour sticks to the chops.
• Let chops sit on a rack for 5 minutes to harden a bit and develop a nice crust.
• Add enough oil to a large cast iron skillet that the oil will come half-way up the chops. This will probably be about a quart. Heat the skillet on medium-high heat. When the oil is hot, add two chops and fry for about 5 minutes per side until the crust is golden brown. The chop might be slightly pink on the inside, but should be cooked through (juices should run clear). If this worries you, cook it for 6 minutes per side. It's never a bad idea to cut into one to test the doneness also.
• Remove chops to a rack or paper towel to drain. Fry other two chops.
• When chops are done, carefully pour out all the oil in the pan, leaving about 2 tablespoons. The oil will be hot obviously so don't pour it into anything that would melt. An empty coffee can is always good.
• Add 1/4 Cup flour to cast iron skillet and whisk over medium heat. The flour should combine with the oil to make a roux. Make sure to scrape up any bits of flour stuck to the pan. The roux should be a thick paste. If it's not sticking together, you need more oil, so add another tablespoon. If it's really runny, you need more flour. Cook roux until it starts to brown slightly, about 2 minutes.
• Slowly whisk in milk. Whisk constantly. Whisk out any lumps that form and continue to whisk until gravy thickens. About 3 cups of milk will probably give you a really good gravy, but you might need more or less depending on your roux. Whisk in a pinch of salt and pepper to season roux.
• Serve pork chops slathered in gravy!