SECRETS SERVED: Pepper Cream Gravy

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Gramercy Tap chef, Andrew Meek offers this week’s culinary secret. The downtown Des Moines chef cooks up a pepper cream gravy, perfect for pork chops.

You can find their website here.

Pepper Cream Gravy

4 T.   bacon grease (leftover from breakfast)

2 cloves fresh garlic (minced)

¼ cup Vidalia onion (minced)

2 cups whole milk

½ t.   kosher salt

3 dashes Tabasco

8 grinds fresh black pepper

Heat the bacon grease over medium heat and add onion and garlic. Sautee and stir for 1-2 minutes. Add salt & pepper and flour stirring constantly. Add cold milk and whisk until thickened add Tabasco to taste and file gumbo. Heat through on low heat for 3-4 minutes.

Serve and enjoy.

Serving suggestions:

Fried Berkshire pork chops

Fried Chicken

Biscuits and sausage

Root beer floats (only if you really like it!)