Thursday, January 19, 2012

Pork Patties with Onion Gravy

We have quite a bit of ground pork from the hog we bought last fall.  This isn't sausage, but plain, unseasoned pork "burger".  I decided to make some of it into patties similar to Salisbury steaks with gravy.  I have to say, they turned out better than I expected. 

Just my thoughts here, but the sweeter the onion in this recipe, the better.  If you can find a Vidalia, Walla Walla or other similar sweet onion, good for you.  If not, any onion will do, but the gravy won't have the hint of sweetness that I think sets it apart from others.

Pork Patties with Onion Gravy

1 pounds of ground chuck
1/2 of a large sweet onion, diced
1/2 cup dry bread crumbs

1 egg
1-1/2 teaspoons Cavender's Greek seasoning (or any seasoned salt blend you like)
Flour for dredging the patties1/4 cup oil (I used peanut)
1/2 large sweet onion, sliced
1/4 cup flour
2 cups of beef broth

Combine pork, diced onion, bread crumbs, egg, and Cavender's seasoning until mixed well.  Form into about 8 patties.

Heat oil in large, deep frying pan.  Dredge patties in flour, then fry in hot oil about 3 minutes per side, or until lightly browned.  Remove from pan and set aside.

In same pan, cook sliced onion over medium heat until soft and just starting to turn golden.  Stir in 1/4 cup flour.

Gradually whisk in beef broth, whisking constantly until gravy is lump-free and thickened. (If you are uncomfortable with this method, you can gradually whisk the beef broth into the flour, then add the flour/broth mixture to the skillet -- it's an extra step but should be easier to keep the gravy lump-free.)

Once the gravy has thickened, return the pork patties to the pan.  Spoon gravy over each patty, then cover the pan and reduce heat to simmer.  Simmer for about 20 more minutes or until patties are cooked through, adding additional water to the gravy if it becomes too thick.

Serve over mashed potatoes or noodles.  Enjoy.

Makes about 4 servings.

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