Smothered Pork Chops

Prepare to tantalize your taste buds with these mouthwatering Smothered Pork Chops! This classic comfort food dish is a symphony of flavors, featuring perfectly seasoned pork chops smothered in a rich and creamy gravy. Whether you’re looking for a hearty weeknight dinner or a special meal to impress your guests, these smothered pork chops are sure to hit the spot. Get ready to elevate your cooking game with this irresistible recipe!

Recipe: Smothered Pork Chops

Ingredients:

Pork Chops:

• 1 pound (500g) bone-in pork chops, about 3/4-1 inch thick
• 1/2 tablespoon onion powder
• 1/2 tablespoon garlic powder
• 1/2 teaspoon cayenne
• 1 teaspoon seasoning salt
• 1/2 teaspoon fresh cracked black pepper
• 2 teaspoons olive oil
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

For Gravy:

• 1 tablespoon unsalted butter
• 1 large onion, thinly sliced
• Pinch of salt
• 4 cloves garlic, minced
• 1 teaspoon fresh chopped thyme
• 1/2 cup chicken broth, divided
• 3/4 cup buttermilk or heavy cream
• Chopped fresh flat-leaf parsley, for garnish

Instructions:

For Pork Chops:

1. Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper, and olive oil.
2. Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
3. Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
4. Remove pork chops from the pan and keep warm.

For Gravy:

1. In the same pan, heat 1 tablespoon of butter over medium heat.
2. Add in sliced onions and add a pinch of salt. Cook while stirring occasionally until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
3. Add the garlic and thyme; cook until fragrant, about 30 seconds.
4. Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
5. Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
6. Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
7. Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes.
8. Taste test and season with salt and pepper, if needed. Garnish with chopped parsley before serving. Serve warm.

FAQs (Frequently Asked Questions):

1. Can I use boneless pork chops instead?
   • Yes, boneless pork chops can be used in this recipe. Adjust cooking time as needed.
2. Can I substitute buttermilk with regular milk?
   • While buttermilk adds richness to the gravy, you can substitute it with heavy cream or regular milk if preferred.
3. How can I prevent the gravy from becoming too thick?
   • If the gravy becomes too thick, simply add a little more chicken broth or cream to thin it out to your desired consistency.
4. Can I make this recipe ahead of time?
   • Yes, you can prepare the pork chops and gravy ahead of time, then reheat them gently before serving.

Tips:

1. Properly season the pork chops: Ensure the pork chops are well-seasoned before cooking to infuse flavor into the meat.
2. Use a combination of oil and butter: Cooking the pork chops in a combination of oil and butter adds richness and flavor to the dish.
3. Adjust seasoning to taste: Taste the gravy before serving and adjust the seasoning according to your preference.
4. Garnish with fresh herbs: Sprinkle chopped fresh parsley over the finished dish for a pop of color and added freshness.

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