Smothered Pork Chops Tyler Florence Recipe 445
SMOTHERED PORK CHOPS - TYLER FLORENCE RECIPE - (4.4/5)
Provided by ranmcm
Number Of Ingredients 11
Steps:
- 1. 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. 2. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. 3. Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. 4. 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. 5. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. 6. Mix the flour into the fat to dissolve and then pour in the chicken broth. 7. Let the liquid cook down for 5 minutes to reduce and thicken slightly. 8. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. 9. Simmer for 5 minutes until the pork is cooked through. 10. Season with salt and pepper and garnish with chopped parsley before serving.
THE NEELEY'S SMOTHERED PORK CHOPS
Smothered pork chop and chicken recipes are all over the South. This one came from the Neeley's Celebration cookbook. I think the buttermilk is what makes this my favorite. I kind of adapted the original recipe a little bit to fit my family's tastes.
Provided by GingerlyJ
Categories Pork
Time 40m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 13
Steps:
- Pat the porkchops dry with a paper towel and season with salt and pepper.
- Combine the flour, onion powder, garlic powder, cayenne and paprika.
- Dredge the chops in flour mixture on both sides until lightly coated.
- Heat a cast iron skillet over medium heat and coat with the peanut oil.
- When oil is hot, slip in chops and fry on each side, about five minutes per side, until golden brown.
- Remove chops from pan and set aside.
- Add onions to pan and saute until fragrant, about a minute.
- Add three tablespoons of the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it makes a paste.
- Slowly whisk in the chicken broth, making sure there are no lumps.
- Turn up the heat and allow the chicken broth to reduce and thicken occasionally stirring.
- Once the sauce coats the back of your wooden spoon, pour in the buttermilk.
- Add hot sauce and stir to combine.
- Return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.
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- 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.
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