Supertendersmotheredporkchops 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.

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

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

SUPER TENDER SMOTHERED PORK CHOPS



Super Tender Smothered Pork Chops image

I've been making this simple dish for years. Plenty of gravy for mashed potatoes or rice. Sometimes I bake this covered in the oven at 350F - they come out just as moist and tender. Use bone-in or boneless chops. These are even better in the crock pot, if you have that much time.

Provided by BIG_CHIEF

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

4 pork chops or 4 pork steaks, 1/4 to 1/2 inch thick
2 (10 1/2 ounce) cans cream of mushroom soup, condensed
1 (7/8 ounce) package brown gravy mix, dry
1 (7/8 ounce) package pork gravy mix, dry
1/2 teaspoon salt
1/2 teaspoon black pepper
1 large sweet onion, sliced 1/4-inch thick and separated into rounds
2 garlic cloves, chopped fine

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



Smothered Pork Chops image

Provided by Sandra Lee

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 17

5 end-cut pork chops, about 1 1/4 to 1 1/2 pounds
Salt and freshly ground black pepper
2 tablespoons canola oil, divided
1 medium onion, chopped
1 cup sliced mushrooms
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 (14.5-ounce) can chicken broth
2 tablespoons spicy mustard
2 tablespoons freshly chopped parsley leaves
Iceberg Wedge Salad, recipe follows, for serving
1 head iceberg lettuce
4 slices bacon
2 teaspoons brown sugar
1/4 cup red wine vinegar
Salt and freshly ground black pepper
1 hard-boiled egg, finely chopped

Steps:

  • Preheat an ovenproof skillet over high heat. Season the pork chops with salt and pepper, to taste. Add 1 tablespoon of canola oil to the pan. Add the pork chops and sear on both sides until golden brown. Remove from skillet and set aside.
  • In same skillet over medium heat add the remaining tablespoon of canola oil, the onions and mushrooms and saute until slightly softened. Add the flour and cumin and cook until lightly golden in color. Stir in the chicken broth and mustard, and bring to a boil. Reduce the heat to a simmer, add the parsley and return all but 1 pork chop back into skillet. Reserve the 1 pork chop for Round 2 Recipe Pork Cabbage Wraps. Season with salt and pepper and spoon the gravy over the pork chops. Simmer for 5 minutes, or until pork chops are cooked through. Transfer to serving plates and serve with the Iceberg Wedge Salad.
  • Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.
  • In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately.

EASY SMOTHERED PORK CHOPS



Easy Smothered Pork Chops image

I serve this at home when I dont want to have to stand over the stove a long time. I just pop it in the oven and forget about it. The gravy is awesome over mashed potatoes or rice. These chops fall off the bone so you won't need a knife.

Provided by Jackie H.

Categories     Pork

Time 1h10m

Yield 6-8 chops, 4-6 serving(s)

Number Of Ingredients 10

6 -8 medium pork chops
1 medium onion, sliced into rings
1 green bell pepper, cut into strips
2 garlic cloves, minced
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 cup milk
1/4 cup cornstarch
pepper
seasoning salt

Steps:

  • Preheat oven to 325 degrees.
  • Sprinkle pepper and seasoned salt over both side of chops.
  • Brown over med. heat in non-stick skillet.
  • Lay brown chops in single layer in a greased casserole.
  • Spread pepper slices and onion rings on top of chops.
  • Mix both soups, milk, garlic and cornstarch. Pour over chops. Cover with foil and bake for 2 1/2 hours. Let stand for 15 minutes before serving.

Nutrition Facts : Calories 729.5, Fat 38.2, SaturatedFat 12.7, Cholesterol 220.6, Sodium 1266.7, Carbohydrate 25.2, Fiber 1.1, Sugar 3.4, Protein 67.5

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