Smothered Pork Chops In The Oven Recipes

BAKED SMOTHERED PORK CHOPS RECIPE WITH ONION GRAVY

Steps:

• Season the pork chops on both sides with sea salt, garlic powder, onion powder, and pepper.
• Heat the olive oil in a dutch oven over medium-high heat. Add the pork chops and sear on both sides, about 3 minutes per side without moving, until browned. Transfer the pork chops to a plate and set aside.
• Reduce heat to medium-low or medium. Using the same dutch oven, saute the sliced onions for 15-20 minutes, until caramelized.
• Once the onions are caramelized, preheat the oven to 375 degrees F (190 degrees C).
• Add the minced garlic and thyme leaves to the dutch oven. Saute for about a minute, until fragrant.
• Add the chicken broth to the dutch oven. Scrape any browned bits from the bottom of the pan. Bring to a gentle boil, then simmer for about 2-3 minutes, until it gets thicker and the volume is reduced by at least 1/4.
• Remove from heat. Add the cream cheese. Stir in the cream cheese until it melts into the sauce.
• Return the pork chops to the dutch oven and spoon the sauce and onions over them. Cover with the lid and bake for 20-25 minutes, until cooked through. (Time will vary depending on the thickness of your pork chops - use a thermometer to check and cook to 145 degrees F (63 degrees C).)

SMOTHERED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F.
• In a small bowl mix together the seasoning salt, pepper, paprika, garlic powder and onion powder. Season each pork chop liberally with the spice mixture. Add the flour to a small bowl and stir in the remaining spice mixture. Dredge the chops in the flour, shaking off the excess.
• In a large cast iron skillet over medium-high heat, add the oil. Sear each chop for 2 to 3 minutes, then flip and sear the other side for an additional 2 minutes.
• Remove from the skillet to a plate and set aside. Add the thyme, onion, garlic and 1 to 2 tablespoons of the seasoned flour and cook until slightly caramelized, about 2 to 3 minutes. Stir in the stocks and with a wooden spoon scrape up any bits from the bottom of the skillet. Add the chops back to the pan and cover. Put in the oven and bake until tender and the sauce has thickened, about 18 to 20 minutes. Remove the chops and sauce to a platter and serve.

SMOTHERED PORK CHOPS

Steps:

• In a large nonreactive container, submerge the pork in the brine and place in refrigerator for at least 12 hours or overnight, then remove the chops and dry well with paper towels.
• Heat oven to 325. Heat the oil or lard in a large ovenproof pot or Dutch oven set over medium heat. Dredge the chops in the flour, shaking off the excess. Reserve the leftover flour.
• Cook the chops in the fat, about 4 minutes per side, until they are brown and crisp on the exterior, and transfer to a plate. Reduce heat to medium-low. Add the onions and bay leaf and cook, stirring often, until the onions are softened, about 15 minutes. Season well with salt and pepper.
• Add 6 tablespoons flour to the onions, stir well and allow to cook 3 or 4 minutes. Slowly add the stock, stirring and scraping the pan well, until it is incorporated and the mixture is slightly thickened.
• Return chops to the pot and bring to a simmer, then cover tightly and cook in the oven until very tender, 2 or more hours. Transfer chops to a plate and place pot on stovetop, over medium heat. Reduce sauce until it is thick enough to resemble gravy, skimming excess oil and foam if necessary. Return chops to pot to reheat, then serve with their gravy over rice or mashed potatoes. Garnish with parsley if you like.

TENDER BAKED SMOTHERED PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Season each pork chop with salt and pepper. Set aside.
• Mix flour, garlic powder, and onion powder in a bowl; whisk eggs together in a separate bowl; place bread crumbs into a third bowl.
• Place a pork chop in the flour bowl, covering each side very lightly with flour. Move to beaten eggs, making sure to cover. Cover with bread crumbs. Repeat with remaining pork chops.
• Heat vegetable oil in a deep skillet over medium heat. Cook each pork chop in the skillet until well-browned, 3 to 4 minutes per side. Transfer to a 9x13-inch baking dish.
• Melt butter in the same skillet over medium heat. Add shallots and cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and cook until they have softened and released their liquid, about 5 minutes.
• Add flour to the skillet and stir into a paste, 1 to 2 minutes. Add sherry slowly and stir until well combined; repeat with chicken broth, and then with heavy cream. Simmer until thickened, about 5 minutes. Season with salt and pepper.
• Spoon gravy over pork chops. Cover the baking dish with foil.
• Bake in the preheated oven for 40 minutes. Remove foil and bake for 10 minutes more. Let rest for 5 minutes before serving.

BAKED SMOTHERED PORK CHOPS

Steps:

• Preheat oven to 350°. In a shallow bowl, combine flour, salt and pepper. Add pork chops, 1 at a time, and turn to coat. , In a large skillet, brown pork chops in oil on both sides. Arrange in a single layer in an ungreased 13x9-in. baking dish. In a large bowl, combine soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half the onions. , Cover and bake until tender, 45-50 minutes. Stir remaining sour cream into sauce. Sprinkle with remaining onions. Bake, uncovered, until onions are browned, about 10 minutes longer.

SMOTHERED PORK CHOPS IN THE OVEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat until it begins to bubble, being careful not to burn. Stir in minced garlic and cook until fragrant, about 1 minute. Add pork chops and cook until browned, about 3 minutes per side. Transfer chops to a large baking dish, leaving pan drippings in the skillet.
• Bake chops in the preheated oven for 20 minutes.
• Meanwhile, add sour cream to the skillet and whisk together with the pan drippings until smooth. Add canned soup and whisk until incorporated.
• Remove chops from the oven and pour sour cream-soup mixture over top. Return to the oven and bake until chops are no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove from the oven and let sit for 5 minutes before serving.

SMOTHERED PORK CHOPS

Steps:

• Season both sides of the chops with the Essence.
• Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.
• Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil; reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves.
• Remove from the heat. Serve with either steamed white rice or rice pilaf.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

SMOTHERED PORK CHOPS

Steps:

• Fry bacon in a large fry pan on medium heat.
• When done, remove and drain on paper towels.
• Saute onion in the same skillet with the bacon fat.
• Remove to paper towels to drain.
• Season pork chops with salt and pepper and dredge in flour.
• Fry on medium heat in the same skillet with bacon fat until light brown; remove to warm plate.
• Put remaining flour into skillet (add oil if necessary).
• Brown flour lightly.
• Add hot water immediately, then milk.
• Stir vigorously.
• Season as desired with more salt and pepper and add more water if needed to achieve gravy consistency.
• Put pork chops, bacon and onion into gravy and reduce heat to simmer.
• Cover pan and simmer for 20 minutes.

SUPER TENDER SMOTHERED PORK CHOPS

Steps:

• 1. In a medium bowl, thoroughly blend condensed soup (Do NOT add any water), dry gravy mixes, salt and pepper. Fill one soup can 3/4 full of water and whisk into mixture. Mixture will be very thick. Set aside.
• 2. Sear chops on each side in 1-2 tablespoons of hot oil. Remove from pan and set aside.
• 3. Add one more tablespoon oil, if necessary, to pan.
• 4. Saute onion over medium-low heat until translucent, but crisp/tender - about 5-8 minutes. Stir frequently. Do not allow onions to brown.
• 5. Add garlic and saute for 1 more minute. Do not brown.
• 6. Remove pan from heat.
• 7. Fold onion/garlic mixture into soup mixture.
• 8. Return chops to frying pan.
• 9. Pour soup/onion mixture evenly over chops.
• 10. Cover and bring to a simmer over medium-high heat.
• 11. Lower temperature and simmer gently for 45 minutes to one hour.
• 12. Thinner chops will take about 45 minutes to become really tender.

SMOTHERED PORK CHOPS

Steps:

• Heat oven to 375ºF.
• Coat chops with coating mix as directed on package; place in 13x9-inch pan sprayed with cooking spray.
• Toss onions with oil; place over chops.
• Bake 30 min. Pour gravy over chops; cover. Bake 10 to 15 min. or until chops are done (145ºF).
• Remove chops from oven; let stand 3 min. before serving.