SMOTHERED PORK CHOPS
Provided by Emeril Lagasse
Categories main-dish
Time 1h45m
Yield 4 servings (2 chops each)
Number Of Ingredients 22
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
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
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.
CAJUN SMOTHERED PORK CHOPS
Here in South Louisiana, we "smother" just about everything. No, we don't put a blanket or something over our food to "smother" it! We just keep the cover of the pot almost all the way on. It's best cooked in a heavy, seasoned cast iron dutch oven, which is a must have, in my opinion. The meat is cooked in a natural gravy. I personally like my food on the spicy side. It's "fall off the bone" tender! So, put a pot of rice on! :)
Provided by Irishcolleen
Categories Cajun
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in a 5 quart cast iron dutch oven on medium high.
- Season pork chops with Cajun seasoning.
- Place in skillet and brown well on both sides over medium - medium high heat.
- Remove from pan and set aside.
- Add onion, green and red bell peppers, and celery. Cook until onions are soft and transparent, stirring frequently as not to burn.
- Return pork chops to pot.
- Add just enough water to cover the meat. Add garlic and Worcestershire. Stir well.
- If your gravy isn't dark, add a tablespoon of kitchen bouquet and stir.
- Cover pot almost all of the way. Simmer until meat is tender.
- Uncover. Add mushroom and green onions and parsley.
- Adjust seasoning by tasting gravy. Simmer 5 minutes longer.
- Serve over hot cooked rice.
- C'est Si Bon, Cher!
Nutrition Facts : Calories 434.9, Fat 25, SaturatedFat 6.9, Cholesterol 137.3, Sodium 177.3, Carbohydrate 7.7, Fiber 1.6, Sugar 3.4, Protein 43.3
SOUTHERN STYLE SMOTHERED PORK CHOPS
This recipe starts with bacon and ends with pork chops... it doesn't get any better than bacon, onions and mushrooms slathered over super tender pork chops with gravy. I always serve this with mashed potatoes and of course something green just to round out the meal
Provided by deborah.junger
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- brown bacon in a large skillet.
- remove and leave grease.
- saute onion and garlic in bacon grease.
- remove and leave grease.
- salt and pepper both sides of the pork chops.
- dredge both sides in flour.
- add to hot grease (you may need to add a bit more oil to the pan).
- brown pork chops on both sides.
- in a seperate bowl combine gravy mix and water. add in the cooked bacon and onions.
- pour over browned pork chops cover and let simmer 20-40 mins (or until pork is at the desired tenderness).
- If the gravy is a little thin you can remove the chops and add a TBS of cornstarch or flour and whisk in until there are no lumps.
- Serve with mashed potatoes and covered with gravy and DEVOUR!
Nutrition Facts : Calories 397.1, Fat 17.5, SaturatedFat 6.1, Cholesterol 129.7, Sodium 590.3, Carbohydrate 13.7, Fiber 0.9, Sugar 1.2, Protein 43.6
CHEF JOHN'S SMOTHERED PORK CHOPS
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
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
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
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
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