Smothered Pork Chops Recipes

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SMOTHERED PORK CHOPS



Smothered Pork Chops image

For a satisfying supper, try Tyler Florence's Smothered Pork Chops from Food Network � a creamy buttermilk gravy takes this recipe to the next level.

Provided by Tyler Florence

Categories     main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 11

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

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



Chef John's Smothered Pork Chops image

You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

4 large bone-in pork chops, about 1 inch thick
1 teaspoon poultry seasoning
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
1 large yellow onion, sliced
4 cloves garlic, minced
1 ½ tablespoons all-purpose flour
1 ½ cups chicken broth
¼ cup buttermilk
¼ cup water

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.

Nutrition Facts : Calories 369.8 calories, Carbohydrate 7.7 g, Cholesterol 80.3 mg, Fat 24.8 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 8.8 g, Sodium 78.6 mg, Sugar 2.4 g

SMOTHERED PORK CHOPS



Smothered Pork Chops image

The gravy from this recipe is great with any side dish. This is my 15 year-old-sons favorite!

Provided by Jana Hart

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Braised

Yield 6

Number Of Ingredients 7

1 onion, chopped
4 cloves crushed garlic
6 (3/4 inch) thick pork chops
½ cup water
⅓ cup all-purpose flour
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon browning sauce

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.

Nutrition Facts : Calories 187.3 calories, Carbohydrate 7.8 g, Cholesterol 59.4 mg, Fat 5.2 g, Fiber 0.5 g, Protein 25.8 g, SaturatedFat 1.7 g, Sodium 175.1 mg, Sugar 0.9 g

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 bone-in center-cut pork chops (about 1 inch thick)
Kosher salt
1/2 teaspoon Cajun seasoning
3/4 cup all-purpose flour
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 large onion, sliced 1/4 inch thick
1 tablespoon fresh thyme, chopped
1 1/2 cups low-sodium chicken broth
2/3 cup buttermilk
Store-bought biscuits, for serving (optional)

Steps:

  • Sprinkle the pork chops all over with salt and the Cajun seasoning. Pour the flour into a shallow bowl. Dredge the chops in the flour, turning to coat, and tap off any excess. Reserve the remaining flour. Heat the olive oil in a large skillet over medium-high heat. Add the chops; cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add the butter, onion, thyme and a pinch of salt to the skillet. Cook, stirring occasionally, until the onion is golden brown, 8 to 10 minutes. Add 2 tablespoons of the reserved flour to the skillet and cook, stirring, 1 minute. Add the chicken broth, bring to a boil and cook until reduced by one-third, about 2 minutes. Add the buttermilk and return the chops to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low and cook until the sauce is thickened and the chops are just cooked through, 10 to 12 minutes. Serve with biscuits.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h45m

Yield 4 servings (2 chops each)

Number Of Ingredients 22

1/4 cup plus 2 tablespoons all-purpose flour
4 cups thinly sliced onions
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped garlic
4 bay leaves
3 1/2 cups chicken stock
3/4 cup plus 2 tablespoons water
1 pound smoked sausage or andouille, cut crosswise into 1-inch slices
1 pound russet potatoes, peeled and cut into 1-inch cubes
Steamed white rice or rice pilaf, for serving
8 thinly cut (about 1/2-inch thick) pork chops (about 3 pounds total)
2 teaspoons Essence, recipe follows
1/2 cup olive oil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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



Smothered Pork Chops image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 20

7 tablespoons salted butter
4 tablespoons olive oil
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 teaspoon seasoned salt
1 teaspoon lemon pepper
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup plus 3 tablespoons all-purpose flour
6 to 8 thin-cut breakfast pork chops
1 1/2 cups low-sodium chicken stock
1 tablespoon cream
Smashed Red Potatoes, recipe follows, for serving
6 large red potatoes
6 tablespoons salted butter
Pinch kosher salt
Pinch freshly ground black pepper

Steps:

  • Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
  • Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
  • Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture.
  • Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.
  • To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.
  • Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.
  • Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 13

2 teaspoons seasoning salt
1 teaspoon cracked black pepper
1 teaspoon smoked paprika
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
2 (1-inch thick) pork chops
1/2 cup self-rising flour
3 to 4 tablespoons grapeseed oil
1 tablespoon freshly chopped thyme leaves
1 Vidalia onion, sliced
2 tablespoons minced garlic
2 cups beef stock
1 cup chicken stock

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.

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY



Southern Smothered Pork Chops in Brown Gravy image

Southern comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. Tastes great as gravy on mashed potatoes too!

Provided by TXRachel

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h10m

Yield 4

Number Of Ingredients 11

4 tablespoons butter
1 onion, thinly sliced and quartered
4 cloves garlic, minced
4 tablespoons all-purpose flour
2 cups beef broth
1 ½ cups sliced baby bella mushrooms, or more to taste
1 tablespoon chopped fresh parsley
4 center-cut pork chops
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
cooking spray

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).

Nutrition Facts : Calories 358.8 calories, Carbohydrate 13.6 g, Cholesterol 95.7 mg, Fat 20.4 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 10.3 g, Sodium 828.5 mg, Sugar 3.1 g

BAKED SMOTHERED PORK CHOPS



Baked Smothered Pork Chops image

One bite of these baked smothered pork chops and we could taste the care Mother put into her cooking. She was happy to share the recipe with guests who requested it after trying this delicious dish at our house. —Nancy Duty, Jacksonville, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 11

3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 bone-in pork loin chops (3/4-inch thick and 8 ounces each)
2 tablespoons canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream, divided
2/3 cup chicken broth
1/2 teaspoon ground ginger
1/4 teaspoon dried rosemary, crushed
1 can (2.8 ounces) french-fried onions, divided

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.

Nutrition Facts : Calories 628 calories, Fat 40g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 1074mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 1g fiber), Protein 40g protein.

SMOTHERED PORK CHOPS IN THE OVEN



Smothered Pork Chops in the Oven image

These chops are definitely food for the soul. And let's face it, there's nothing better than a plate of "reminds me of home" comfort food to warm the body or lift the spirit. You can't get more comforting than smothered pork chops in the oven. Serve with mashed potatoes and fresh corn on the cob. The extra sauce from the chops can be used as gravy for mashed potatoes.

Provided by Lola

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h5m

Yield 5

Number Of Ingredients 5

5 tablespoons butter
1 tablespoon minced garlic
5 boneless pork chops
1 (16 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup

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.

Nutrition Facts : Calories 564.1 calories, Carbohydrate 12.3 g, Cholesterol 129.5 mg, Fat 44.7 g, Protein 28.5 g, SaturatedFat 23.4 g, Sodium 950.9 mg, Sugar 1.9 g

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Get the best pork chops you can, and the thickest, and give yourself a good 12 hours or more of lead time to soak them in the brine. If you are omitting the anise in the brine, you could add some flavor to the dredging flour - chili powder, say, or smoked paprika.

Provided by Sam Sifton

Categories     dinner, meat, main course

Time 3h

Yield 8 servings

Number Of Ingredients 9

8 thick, bone-in pork chops (more if using smaller chops)
Anise brine (see recipe)
4 tablespoons neutral oil, like peanut or safflower, or lard
1 cup all-purpose flour
8 medium yellow onions, peeled and thinly sliced
1 bay leaf
Kosher salt and freshly ground pepper to taste
2 quarts pork stock or chicken stock
1 tablespoon finely chopped parsley, optional

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.

SMOTHERED PORK CHOPS FROM SWANSON®



Smothered Pork Chops from Swanson® image

When you need to get dinner on the table, and don't have time to spare, get out your skillet and try these scrumptious pork chops that go from fridge to table in just 35 minutes.

Provided by Campbell's Kitchen

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 35m

Yield 6

Number Of Ingredients 6

1 ¾ cups Swanson® Beef Broth or Swanson® Beef Stock
2 tablespoons cornstarch
6 (5 ounce) boneless pork chops, 3/4-inch thick
2 tablespoons olive oil
1 large onion, sliced
2 cloves garlic, minced

Steps:

  • Stir the broth and cornstarch in a small bowl until the mixture is smooth. Season the pork, if desired.
  • Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 5 minutes or until well browned on both sides. Remove the pork from the skillet.
  • Heat the remaining oil in the skillet. Add the onion and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook for 1 minute, stirring often.
  • Stir the broth mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through.

Nutrition Facts : Calories 245.8 calories, Carbohydrate 5.4 g, Cholesterol 93.6 mg, Fat 9.4 g, Fiber 0.5 g, Protein 32.7 g, SaturatedFat 2.3 g, Sodium 330.5 mg, Sugar 1.1 g

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From culinary.net


THE BEST SMOTHERED PORK CHOPS - CRAVING TASTY
2017-08-07 Heat oil in a 12-inch cast-iron pan over medium-high heat until just smoking (about 300F). One a time, dredge each pork chop in flour on both sides, shake off excess and place in the pan. Fry until deep golden brown on each side, about 3-5 minutes per side. Reduce heat to medium. Remove the chops from the pan and set aside.
From cravingtasty.com


EASY SMOTHERED PORK CHOPS AND GRAVY • SALT & LAVENDER
2021-04-10 How to make smothered pork chops (summary) Take the pork chops out of the fridge at least 15-30 minutes prior to starting the recipe (up to an hour or so). Add the olive oil to a skillet and let it heat up until it's good and hot (oil is shimmering). Season the chops with salt & pepper. Sear the pork for 3-5 minutes/side until golden brown, and ...
From saltandlavender.com


SMOTHERED PORK CHOPS - THE PIONEER WOMAN
2016-03-04 Dredge the pork chops in the flour mixture.Heat the olive oil and 4 tablespoons of the butter in a heavy skillet over medium heat. Fry the pork chops in batches until well browned, 2 to minutes per side. Remove the chops from the skillet and keep warm. Add the onions and peppers to the same skillet and cook them, stirring occasionally, about 10 ...
From thepioneerwoman.com


SMOTHERED PORK CHOPS WITH CREAM OF MUSHROOM SOUP RECIPES
2022-05-05 Smothered Pork Chops With Gravy and Rice Food.com. pepper, cream of mushroom soup, seasoning salt, salt, onion, worcestershire sauce and 4 more.
From yummly.com


SMOTHERED PORK CHOPS - CAFE DELITES
2020-06-04 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.
From cafedelites.com


CREAM OF CHICKEN PORK CHOPS WITH RANCH - CROCKPOT VERSION
2022-05-12 Step 2. Cook on low for 2-3 hours until pork chops are tender and reach an internal temperature of 145 degrees. Step 3. Once finished cooking remove the pork chops and cover. Stir sauce until combined into a gravy. If you prefer a thinner sauce add chicken broth. Step 4. Serve pork chops with gravy poured on top.
From crockpotsandflipflops.com


SMOTHERED PORK CHOPS - KRISTINE'S KITCHEN
2022-02-12 In a large heavy duty skillet, such as a cast iron skillet, heat the olive oil over medium heat. Once the pan is hot, dredge each pork chop in the flour mixture, coating both sides and gently shaking off any excess flour. Add pork chops to the pan and cook until browned on both sides, 4-5 minutes per side.
From kristineskitchenblog.com


HEALTHY SMOTHERED PORK CHOPS RECIPE | WELLNESS MAMA
2012-03-26 Heat the butter or coconut oil in a large skillet over medium heat. In a medium size bowl, combine the egg and water and whisk until smooth. On a plate, combine the almond flour with half of the salt, pepper, onion powder, and garlic powder and …
From wellnessmama.com


RECIPE FOR CUBAN PORK CHOPS - THERESCIPES.INFO
https://www.yummly.com › recipe › Cuban-Pork-Chops-2465565?prm-v1=1 See more result ›› See also : Smothered Pork Chops In Oven , Southern Style Smothered Pork Chops
From therecipes.info


SMOTHERED PORK CHOPS - DINNER, THEN DESSERT
2019-03-20 Season the pork with the salt and pepper and add the vegetable oil to a cast iron skillet on medium high heat, searing on both sides until browned, about 4-5 minutes on each side. Remove the pork from the pan and add in the butter and onions, cooking well until caramelized, about 15-20 minutes, stirring occasionally.
From dinnerthendessert.com


SMOTHERED PORK CHOPS - THE COOKING MOM
2022-01-13 Heat oil in a large skillet. Brown chops over medium heat for a few minutes on each side. Remove chops to a plate and cover to keep warm. In same skillet add butter. Add onion and mushrooms, cook a few minutes until the onions and mushrooms start to get tender. Stir in chicken stock, soup and soy sauce. Bring to boil, stirring often.
From thecookingmom.com


BEST SMOTHERED PORK CHOPS RECIPES - FOOD NETWORK CANADA
2016-01-18 Step 4. Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside. Step 5. To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time ...
From foodnetwork.ca


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Top Asked Questions

What is smothered pork chops?
Smothered Pork Chops are a classic American dish that is easy to make and full of delicious flavor. Thick-cut pork chops are covered in a perfect, savory gravy with onions and mushrooms. So good! A good pork chop is as delicious and juicy as your favorite steak. Once you try this recipe, you will be hooked. These chops are tender and flavorful.
How to cook pork chops?
Directions. 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.
Can You Add mushrooms to smothered pork chops?
Yes! Many classic smothered pork chop recipes include a mushroom gravy. If you'd like to add mushrooms, add about a cup of sliced Baby Bellas to your skillet halfway through caramelizing the onions. You could also add in some greens like baby spinach or Swiss chard toward the end of cooking for some extra nutrition and bulk.
How do you season pork chops with flour?
Directions. 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...

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