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.
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
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
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.
SAVORY BEER PORK CHOPS
These tender chops cooked in a savory sauce are perfect for a hectic weeknight because they're so easy to prep. Try them with hot buttery noodles. -Jana Christian, Farson, Wyoming
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Sprinkle pork chops with salt and pepper. In a large skillet, heat oil over medium heat; brown chops on both sides. , Mix ketchup, brown sugar and beer; pour over chops. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer inserted in pork reads 145°, 4-6 minutes. Let stand 5 minutes before serving., Freeze option:Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce; add a little water if necessary.
Nutrition Facts : Calories 239 calories, Fat 10g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 472mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
SAVORY SMOTHERED PORK CHOPS
Make and share this Savory Smothered Pork Chops recipe from Food.com.
Provided by KLBoyle
Categories Pork
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chops with salt, pepper and rosemary.
- In a skillet heat oil over med-high heat and brown chops, about 5 minute per side.
- Remove chops to a platter and keep warm.
- Add shallots to pan and saute until soft.
- Add broth, scraping any browned bits from bottom of pan.
- Let liquid reduce by half, about 3-5 minute.
- Melt in butter then pour over chops.
Nutrition Facts : Calories 461.6, Fat 30.6, SaturatedFat 10.6, Cholesterol 152.6, Sodium 675.5, Carbohydrate 2, Fiber 0.1, Protein 42.2
SMOTHERED PORK CHOPS
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.
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
SMOTHERED PORK CHOPS
Smothered Pork Chops shared by Simone Greene of Winchester, Virginia can be prepared in a flash using convenient stuffing mix. But they boast a delicious from-scratch flavor and will fill your house with the mouthwatering aroma of simmering apples, cinnamon and brown sugar. "It's a dish my Mom used to make when I was still living at home," Simone recalls. "The sweetness of the apple mixture makes such a nice complement to the savory stuffing and chops."-Simone Greene, Winchester, Virginia
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Prepare stuffing mix according to package directions. Meanwhile, in a large skillet, cook pork chops in butter over medium heat for 2-3 minutes on each side or until lightly browned. , Stir in the apples, brown sugar, water and salt. Top with meat with stuffing; sprinkle with cinnamon. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer inserted in the meat reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 686 calories, Fat 26g fat (13g saturated fat), Cholesterol 120mg cholesterol, Sodium 1081mg sodium, Carbohydrate 74g carbohydrate (45g sugars, Fiber 3g fiber), Protein 39g protein.
SUPER TENDER SMOTHERED PORK CHOPS
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
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.
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SMOTHERED PORK CHOPS WITH GRAVY - THE ANTHONY KITCHEN
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5/5 (10)Total Time 40 minsCategory Main CourseCalories 496 per serving
- Add 1 1/2 teaspoons Kosher salt, 3/4 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon onion powder in a small bowl and combine. Sprinkle the seasoning over the pork chops and rub all over to adhere.
- Add 3/4 cup flour, 1 teaspoon Kosher salt, and a 1/2 teaspoon pepper to a gallon-sized ziplock bag. Add the pork chops to the bag and shake until evenly coated with the flour mixture. Set aside.
- Add the oil to a large skillet over medium-high heat and allow to come to temperature. Once the oil is hot, add the pork chops (taking care not to overcrowd the pan). Sear for about 3 minutes on the first side, until golden brown. Then, flip and sear for an addition 2-3 minutes. Remove the pork chops from the pan and set aside on a plate.
- Reduce the heat to medium, and add the sliced onion. If needed, add an additional 1-2 tablespoons of oil. Sauté the onions for 8-10 minutes, until cooked through and golden.
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Reviews 5Category EntreeCuisine AmericanTotal Time 45 mins
- Place your pork chops onto a work surface, and using a meat mallet, give each a light pounding to tenderize the meat slightly.
- Season the pork chops by sprinkling over each a couple of good pinches of salt and black pepper, then sprinkle over about half of the seasoning mixture in the ramekin; flip the chops and season the other side with a couple more pinches of salt and black pepper, plus the rest of the seasoning mixture in the ramekin.
- Add the heaping 1/2 cup of flour to a large bowl or platter, and dredge both sides of each pork chop in the flour, gently pressing, to coat; shake off any excess flour, and lay onto a plate to hold.
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