PAT'S SMOKED PORK CHOPS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 4h25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix salt, black pepper, brown sugar, thyme, onion powder and cayenne together in a small bowl. Rub pork chops with the spice mixture. Wrap and place in refrigerator for a few hours.
- Set up your grill/smoker for indirect heat at 275 degrees F., using charcoal and add a handful of the soaked apple wood chips onto the coals.
- Place pork chops on the grill. Close grill and maintain a temperature of 275 degrees F, adding more charcoal and chips, as necessary. Let smoke for 1 hour and 10 minutes, until the pork chops are firm to the touch. Transfer to serving plates and serve with the BBQ sauce.
- In a medium saucepan over medium-low heat, add the apple cider and brown sugar and stir to combine. Allow to reduce for 25 minutes. Reduce the heat to low, pour in the BBQ sauce and stir well. Once sauce has warmed, turn off the heat. Add buttermilk and stir to incorporate. Serve over pork chops.
THE NEELEY'S SMOTHERED PORK CHOPS
Smothered pork chop and chicken recipes are all over the South. This one came from the Neeley's Celebration cookbook. I think the buttermilk is what makes this my favorite. I kind of adapted the original recipe a little bit to fit my family's tastes.
Provided by GingerlyJ
Categories Pork
Time 40m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 13
Steps:
- Pat the porkchops dry with a paper towel and season with salt and pepper.
- Combine the flour, onion powder, garlic powder, cayenne and paprika.
- Dredge the chops in flour mixture on both sides until lightly coated.
- Heat a cast iron skillet over medium heat and coat with the peanut oil.
- When oil is hot, slip in chops and fry on each side, about five minutes per side, until golden brown.
- Remove chops from pan and set aside.
- Add onions to pan and saute until fragrant, about a minute.
- Add three tablespoons of the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it makes a paste.
- Slowly whisk in the chicken broth, making sure there are no lumps.
- Turn up the heat and allow the chicken broth to reduce and thicken occasionally stirring.
- Once the sauce coats the back of your wooden spoon, pour in the buttermilk.
- Add hot sauce and stir to combine.
- Return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.
GRILLED SWEET AND TANGY PORK CHOPS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 29m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat the grill to medium-high heat.
- Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops.
- Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.
- Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for another use.
- You can store the remaining Seasoning Salt in an airtight container for up to 6 months.
- In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.
SMOTHERED PORK CHOPS
Steps:
- Place the pork chops one at a time in a plastic bag or between 2 sheets of plastic wrap. Use a meat mallet to pound the pork chops to about 1/2 inch thick. Generously season each side of the pork chops with salt and pepper.
- In a shallow dish, combine the flour, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of the pork chops in the flour mixture, shaking off any excess. Reserve the flour mixture.
- Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook about 3 minutes per side; remove and set aside. Add the onions and reduce the heat to medium. Cook until translucent and tender, 7 to 8 minutes. Add the garlic and cook an additional minute. Stir in the reserved flour mixture and cook, stirring, about 3 minutes. Whisk in the chicken broth and bring to a low boil. Return the chops to the skillet and spoon the sauce over them. Reduce the temperature to low, cover and cook 5 minutes. Remove the lid and continue to cook until the liquid thickens, about 5 minutes.
- Serve the chops with the onion gravy spooned on top.
SMOTHERED PORK CHOPS
PAT Have mercy-I could eat pork chops 7 days a week. I eat 'em grilled, fried, or baked, but my absolute favorite is a smothered pork chop. When I pull up and smell the fantastic aroma coming from the stovetop, it stops me in my tracks. That's Tanya, working her magic. GINA Okay . . . if my sister wasn't my sister, I would think she is trying to get my man! She knows that he loves pork chops, and I am the only one other than his mama who is supposed to know that! Tanya uses all the right ingredients: adding chicken broth for more moisture, and a dash of hot sauce and cayenne to spice it up (hey, sister, that's my thang). This is the only time I will bend on letting someone cook for Pat!
Yield serves 4
Number Of Ingredients 13
Steps:
- Pat the chops dry with a paper towel, and season with salt and pepper.
- Combine the flour, onion powder, garlic powder, cayenne, smoked paprika, salt, and pepper on a rimmed plate. Dredge the chops through the mixture on both sides.
- Heat a large cast-iron skillet over medium heat, and coat with the oil. When the oil is hot, slip in the chops and fry on each side, about 5 minutes per side, until golden brown. Remove the chops to a plate and set aside.
- Toss the green onions into the pan, and sauté until fragrant, about a minute. Add 3 tablespoons of the seasoned flour (left over from dredging the pork chops) to the skillet, and stir with a wooden spoon until it makes a paste. Slowly whisk in the chicken broth, making sure there are no lumps. Turn up the heat, and allow the chicken broth to reduce and thicken, occasionally stirring. Once the sauce coats the back of your wooden spoon, pour in the buttermilk, and add a dash of hot sauce. Stir to combine.
- Return the pork chops to the skillet, and simmer for 15 more minutes, until the chops are cooked through. Sprinkle with chopped parsley before serving.
SMOTHERED PORK CHOPS
Smothered Pork Chops Recipe - Lightly breaded pork chops are smothered in a rich savory and well seasoned Southern gravy resulting in the perfect Southern classic. https://grandbaby-cakes.com/smothered-pork-chops-recipe/
Provided by Gagoo
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 4 tablespoons of oil in large pan over medium heat. Season pork chops with salt and pepper to taste.
- Dredge pork chops lightly in ½ cup of flour then brown in skillet on both sides. Once browned, remove pork chops from skillet and drain on paper towel. Set aside.
- Next scrape the bottom of the pan getting up all of the browned bits. Add the onion to the pan and saute' for about 5 minutes until a bit browned and tender. Add minced garlic and saute' for 1 minute.
- Push onions and garlic to one side of the pan then add remaining 2 tablespoons of oil to skillet then sprinkle on remaining flour. Constantly stir allowing the flour to brown until it reaches a toffee color (about 5-8 minutes) then pour in chicken stock and water and whisk together.
- Turn heat to high to bring to a boil and season with salt and pepper. Whisk in Worchestershire sauce, creole seasoning and hot sauce then turn heat down to medium.
- Add back in pork chops and put lid on pan for about 25-35 minutes or until sauce has thickened and coats the back of the spoon and pork chops are nice and tender.
- Serve over rice or mashed potatoes and garnish with parsley if you desire.
Nutrition Facts : Calories 514.9, Fat 33, SaturatedFat 6.7, Cholesterol 83.7, Sodium 1002.5, Carbohydrate 23.1, Fiber 1, Sugar 4.9, Protein 30
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
NEELY'S GRILLED BBQ PORK CHOPS
I got this recipe from Food Network, off of Paula Deen's show. The Neely's made some beautiful BBQ Pork Chops, and let me tell you, They are to die for!!! Give 'em a try, I'm sure you'll love them!!!
Provided by amievv821
Categories Pork
Time 8h25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix 1 cup paprika, 3 1/2 tablespoons sugar, and 1/2 teaspoon onion powder in a small bowl. Apply to each pork chop.
- For the sauce: Combine all of the sauce ingredients in a large saucepan or Dutch oven.
- Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.
- Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
- Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours.
- Place pork chops on grill and cook until internal temperature is 160°F
- Reapply BBQ sauce to pork chops prior to serving.
Nutrition Facts : Calories 630, Fat 18.7, SaturatedFat 5.6, Cholesterol 75, Sodium 1440.5, Carbohydrate 97.2, Fiber 11.5, Sugar 78.3, Protein 29.4
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