Pork Royale

Ready in 2 hours
5 avg, 2 review(s) 100% would make again

Top-ranked recipe named "Pork Royale"

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Being 100% English, this was one of the go-to meals that my mother would serve to us. It is rich and creamy and great for a cold day when you want a stick to your ribs dinner. it is not all that hard to make, it just requires a bit of baby sitting. This is high calorie, high fat dish which is why it's best served in the colder weather so you can work off the calories keeping warm.


Ingredients

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2 1/2 lbs Pork Country-style Ribs; Boneless
1 can Cream of Mushroom Soup
1/2 cup Evaporated milk
1 package mushrooms; medium sized, Sliced
4 tbsp Butter
1/4 cup Flour
1 clove Fresh garlic; peeled, finely minced
1/4 teaspoon Sea salt
1/8 tsp Black pepper; freshly ground
1 ea Medium Onion; minced
3 tbsp Vegetable oil
4 cups White rice; hot, cooked
Sherry; sweet
1/8 tsp Nutmeg; ground

Original recipe makes 4

Servings  

Preparation

It is very important to remember that any dairy product will scorch very very easily, and must have constant monitoring.

in a sauce pan, melt 1 Tablespoon butter over medium heat, add onion. Saute until almost translucent. Add garlic, and saute until pungent do not brown. Add condensed soup, Sherry, Nutmeg, and evaporated milk lower heat to a low simmer and cover. Cook until the soup is blended well, and the mixture is smooth stirring often.

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in a skillet, melt 1 tablespoon of butter, and add the oil. put flour in a shallow baking pan. Salt and pepper the ribs before dredging in flour.

lightly brown the ribs on all sides. When nicely browned, (no need to cook them through), place them in the simmering soup. make sure they are covered by turning them over in the soup. Simmer covered for 1 hour stirring often so it does not stick or scorch.

Add 2 tablespoons butter to the skillet, and add 4 tablespoons of the dredging flour to make a roux. Sir this well as it cooks for 5 minutes. You want a blond roux.

Remove from heat. When ribs are cone, remove them to a serving platter and cover them loosely with foil to keep them warm. Add enough roux to the liquid in the saucepan to thinken it do the consistancy that you desire. I personally like my sauces on the thick side. Place sauce in gravy boat, or serving bowl with a ladle. Serve with hot cooked white rice, and a vegetable of your choice. My personal favorite for this dish is brussles sprouts.

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[I made edits to this recipe.]
JimBoCols 4 years ago
[I posted this recipe.]
JimBoCols 4 years ago
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