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Pork Chops with RedEye Gravy, garlic basmati rice, oven roasted broccoli

Pork chops with RedEye Gravy

Pork chop x 4

Flour 2 oz

Butter 2 oz

Chicken stock 8 oz

Coffee 2 oz

Olive oil 1 oz

Sugar 1 tablespoon

Pro seasoning to taste

Method of prep:

Dry pork chops with paper towel. Season both sides of pork chops with Pro Seasoning, it will take about 2 tsp total of Pro Seasoning to coat all sides evenly. Heat a large skillet on medium high heat. Add olive oil to skillet. When skillet begins to smoke, add all 4 pork chops to the pan. Cook chops to 145 degrees internal temperature (about 10 minutes). Remove chops from the pan. Lower the pan temperature to low heat and allow the pan to cool slightly. Add butter to the pan and melt, stirring constantly so the butter does not burn. Add the flour to the pan and stir together with butter to make roux. Whisk chicken stock in quickly to avoid lumps. Add coffee and sugar, continuing to whisk. Season to taste with Pro Seasoning. Serve with pork chops.

Oven Roasted Broccoli

2 oz olive oil

Pro seasoning

12 oz broccoli

Method of prep:

Preheat oven to 375 degrees. Toss broccoli, olive oil, and 1 tsp of Pro Seasoning together to evenly coat the broccoli. Spread the broccoli on a sheet tray. Roast broccoli in the oven for 10-15 minutes or until the broccoli is crispy and brown on the edges. Remove tray from oven and serve immediately.

Garlic Basmati Rice

2 cups rice

2 ¾ cup water

2 tsp Pro Seasoning

2 garlic cloves, minced

1 oz olive oil

Method of prep:

Bring water, olive oil, seasoning, and garlic cloves to a boil. Add rice to the boiling water and stir. Reduce heat to simmer and cover with a tight fitting lid. Simmer (no peaking!) for about 20 minutes. Remove lid and fluff the rice with a fork. Serve immediately.

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