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.
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Biscuits and sausage
Root beer floats (only if you really like it!)