I decided to take a stab at some southern country style cooking earlier this week. We had breaded pork chops on Sunday and I decided to make a bacon gravy for them. In the end the gravy turned out pretty well. However while I was making it I was disappointed with how bland and plain it tasted. The slat and pepper helped but it just needed something else. I took a few spoonfuls out of the pan and experimented with a few additions. Mustard didn’t work well with the flavor of the gravy, Horseradish was too harsh, Finally I settled on chipotles in adobo sauce. The chipotles gave the gravy the subtle zing it needed. If you want you can use the gravy recipe as a base and substitute out the chipotles for whatever direction you want to take the gravy. I am also thinking about substituting the bacon with sausage the next time I make this to see how that works.
After experimenting with the duck dish earlier in the week I wanted to make something that used the duck fat I had saved. In the end I decided to make a Normandy style pan sauce to put over pork chops. This sauce is very rich and packs a lot of flavor. It would go well over chicken and lamb as well so feel free to mix it up.