One Pan Smothered Chops Recipes

Steps:

• Combine the salt, garlic powder, pepper, paprika, coriander, and sage in a small bowl.
• Sprinkle about 3/4 tsp of the seasoning blend onto both sides of each pork chop. ( reserve remaining spice )
• Spread 1/4 cup flour in a shallow dish. Dredge each chop in the flour.
• Heat a large skillet over medium high heat. Add a 1/2 cup canola oil. Add the pork chops and cook until well browned, about 3 minutes per side.
• Transfer chops to a paper towel lined plate to drain.
• Add the onions to the skillet ( do not pour off any drippings). Cook until softened and beginning to brown. 7 - 8 minutes.
• Now, add another 1/4 cup flour and whisk constantly until turning brown.
• Add the chicken broth and whisk until smooth. Now, whisk the remaining 1/4 cup flour with the cream, and add to the skillet.
• Bring to a boil over medium high heat and stir in the remaining leftover seasonings. Add the gravy master now if using. Return the pork chops to the skillet and add rosemary. I sprinkled some red pepper now, to add a bit of kick. Reduce heat to simmer, cover and cook 1 hour or until pork is tender.
• I served with mashed potatoes...the sauce would be great over noodles or rice as well. Enjoy!

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.

Steps:

• Heat butter in a large skillet over medium-high heat. Brown pork chops in the hot butter, sprinkling both sides with salt and pepper, about 5 minutes per side. Remove meat to a plate and set aside.
• Cook onion and garlic in the pan drippings over medium-high heat until softened, about 3 minutes. Stir in wine, reduce heat, and let simmer until alcohol smell is completely cooked off, 3 to 4 minutes. Stir in soup and milk, blending well. Layer mushrooms on top of soup mixture, add chops on top of mushrooms, and pour meat drippings from the plate over the chops. Sprinkle with thyme and sage.
• Cover tightly and let simmer until chops are tender and no longer pink in the centers, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).