Smothered Pork Chops Recipe: Pork chops that have been smothered are not for the timid. You will adore this delicious recipe if you enjoy juicy, succulent pan-fried pork chops! They go well with anything, really;
Try serving them with white rice or mashed potatoes to mop up the flavorful sauce. OR roasted vegetables for a whole dinner!
Smothered Pork Chops Recipe
INGREDIENTS
PORK CHOPS:
- 1 pound (500g) bone-in pork chops,* about 3/4-1 inch thick.
- 1/2 tablespoon onion powder
- 1/2 tablespoon garlic powder
- 1/2 teaspoon cayenne
- 1 teaspoon seasoning salt
- 1/2 teaspoon fresh cracked black pepper
- 2 teaspoons olive oil
- 1/2 cup all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
FOR GRAVY:
- 1 tablespoon unsalted butter
- 1 large onion, thinly sliced
- pinch of salt
- 4 cloves garlic, minced
- 1 teaspoon fresh chopped thyme
- 1/2 cup chicken broth, divided
- 3/4 cup buttermilk or heavy cream
- Chopped fresh flat-leaf parsley, for garnish
INSTRUCTIONS
FOR PORK CHOPS
- Using paper towels, pat the pork chops dry to eliminate any remaining moisture. Garlic powder, onion powder, cayenne, seasoning salt, pepper, and olive oil are used to season pork chops.
Shake off the excess flour after dredging each chop in it, and reserve the remaining flour.
- In a skillet or pan over medium heat, combine 2 tablespoons of olive oil and 2 tablespoons of butter. Once heated, sear the pork chops in a single layer for three to four minutes on each side, or until golden brown.
- Chops should be taken out of the pan and kept warm.
- Melt 1 tablespoon of butter in the same pan over medium heat.
- Add a small amount of salt along with the cut onions. Simmer for about ten minutes, stirring now and then, or until the food is soft and caramelized. (If the pan gets too dry, add 1 tablespoon of the chicken broth.)
- Add the garlic and thyme, and heat for about 30 seconds, or until fragrant. To the pan, add 2 tablespoons of the remaining flour. Stir in the flour and heat for 2 minutes, or until the flour is dissolved.
- Stir in the chicken broth, making sure to scrape away any browned bits from the pan’s bottom. Give the liquid two minutes to somewhat thicken and decrease.
- Add the cream or buttermilk, whisk, and boil until thick and creamy, one to two minutes.
- Place the pork chops back in the pan. Cover them with the sauce and allow them to simmer for around five minutes, or until the pork reaches your preferred doneness. The coating on the pork will cause the sauce to thicken even more. If it’s too thick, thin it out with a little cream or broth until the right consistency is achieved.)
- If necessary, add salt and pepper after doing a taste test. Before serving, sprinkle the chopped parsley on top. Warm up and serve.
ALSO SEE
NUTRITION
- Calories: 355 kcal | Carbohydrates: 19g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Fiber: 2g | Sugar: 4g
NOTES
FOR BONELESS PORK CHOPS
- Reduce searing time to about 2 minutes per side and finish cooking them in the sauce. Be very careful not to overcook or dry out your pork chops, as they will become tough and chewy.
FAQs AND QUESTIONS
How do I make smothered pork chops from scratch?
- SEASON bone-in or boneless pork chops and dredge each in flour. Keep about 1-2 tablespoons of the flour to use later in the gravy.
- FRY chops in oil and butter to get the best, golden brown coating and flavours. If they don’t all fit in your skillet to cook them in a single layer, you will need to cook them in batches.
- REMOVE chops from the pan and tent with foil to keep warm so you can make your oven gravy!
