Smothered Pork Chops Recipe 455

SMOTHERED PORK CHOPS

Steps:

• Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
• Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

CHEF JOHN'S SMOTHERED PORK CHOPS

Steps:

• Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
• Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
• Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
• Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

SMOTHERED PORK CHOPS

Steps:

• Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
• Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
• Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
• Remove pork chops from the pan and keep warm.
• In the same pan, heat 1 tablespoon of butter over medium heat.
• Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
• Add the garlic and thyme; cook until fragrant, about 30 seconds.
• Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
• Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
• Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
• Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
• Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.

SMOTHERED PORK CHOPS

Steps:

• Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
• Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.

SMOTHERED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• Combine sugar, salt, sage and pepper; rub mixture onto both sides of pork chops. Coat chops well with flour.
• Heat a large heavy skillet, add oil and butter.
• Sauté pork chops until browned on both sides; remove from skillet and set into a baking dish.
• Add onion, sauté until just tender adding garlic and mushrooms after first 5 minutes.
• Sauté 10 minutes until softened.
• Add chicken stock, tomato paste, Worcestershire and heavy cream to pan, bring to simmer. pour over pork chops, Cover and bake 45 minutes- 1 hour, or until very tender.

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.

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY

Steps:

• Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
• Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
• Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK CHOPS SMOTHERED AND COVERED!

Steps:

• Season pork chops with salt, and pepper, paprika and garlic powder. Coat completely with flour.
• Heat oil in heavy skillet. Add pork chops and brown on each side (about 3 minutes per side). Remove and set aside.
• Add sliced onions & mushrooms to the pan drippings and cook for 1 minute. Add the 1 1/2 tbsp flour. Continue to stir until onions and flour begin to brown slightly.
• Add chicken broth and heavy cream and bring to a boil, stir until incorporated. (add more broth if too thick to your liking).
• Return pork chops to the gravy. Cover skillet, reduce heat and simmer for 50-60 minutes or until gravy is thick and pork chops are tender.

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

Steps:

• Preheat oven to 375°F and Grease a 9" X 16" dish.
• Melt 2 tablespoons butter in large skillet over high heat.
• Season chops with salt and pepper. Sear chops 2 minutes on each side.
• Transfer to prepared baking dish and top with quartered mushrooms.
• Add onions and bacon to same skillet and cook over medium heat until onions are translucent and bacon is crisp, stirring frequently, about 10 minutes.
• Add flour and paprika to skillet and increase heat to medium/high.
• Stir in whipping cream and broth, scraping up browned bits. Bring to a boil, stirring constantly.
• Stir in tomato sauce and season with salt and pepper.
• Pour sauce over mushrooms and chops.
• Bake uncovered until chops are tender 20-25 minutes.
• Serve sauce over rice or mashed potatoes.

SMOTHERED PORK CHOPS

Steps:

• Season the pork chops with salt and pepper. In a large electric skillet set on medium-high heat, warm the oil. Add the chops and cook, turning once, until browned on both sides, about 3 minutes per side. Transfer to a plate.
• Reduce the heat to medium and melt the butter in the skillet. Add the onion and cook, stirring occasionally and scraping up the browned bits from the pan bottom, until the onion is translucent, 3 to 5 minutes. Add the bell pepper, celery, the white portion of the green onions and the garlic. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Add the thyme and flour and stir well. Gradually stir in the broth and bring to a simmer.
• Return the pork chops to the skillet and reduce the heat to medium-low. Cover and simmer for 10 minutes, then turn the chops over, cover and simmer until the pork shows no sign of pink when pierced at the bone, about 10 minutes more. Transfer the chops to a deep platter and cover loosely with aluminum foil.
• Stir the cream into the gravy in the skillet and bring to a boil. Cook until thickened, about 4 minutes. Stir in the green portion of the green onions and the 1 teaspoons hot sauce and season with salt. Pour the gravy over the pork chops and serve immediately with steamed rice. Pass more hot sauce at the table.

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.

SLOW COOKER SMOTHERED PORK CHOPS

Steps:

• Pat pork chops dry and place into a slow cooker. Add mushroom soup, onions, sliced mushrooms, and garlic powder.
• Cook on Low for 8 hours or High for 4 hours, until pork chops are cooked through. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).