Savory Smothered Pork Chops Recipes

SMOTHERED PORK CHOPS IN A SAVORY PAN SAUCE

Steps:

• Place your pork chops onto a work surface, and using a meat mallet, give each a light pounding to tenderize the meat slightly.
• To a small ramekin, add the paprika, granulated garlic and onion, and the white pepper.
• 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.
• Place a large heavy bottom pan or skillet over medium high heat, and add in about 1/4 cup of oil, or enough to sear the chops; once the oil is hot, add in 2 pork chops (work in batches), and allow to sear on that first side for 4 minutes, until deeply golden-brown, then flip and sear on the second side for 3 minutes; remove from pan and place onto a plate to hold, and repeat the process with the remaining pork chops.
• Wipe any excessively burned bits out of the pan, then add in the butter, along with about 2 tablespoons of the oil; once the butter is melted, add in the onions, along with a couple of pinches of salt and pepper, plus the Italian seasoning, and caramelize those until golden-brown, about 10 minutes.
• Deglaze the onions with the wine (if using), and allow it to reduce for a moment; add in the garlic and stir to combine, allowing the garlic to become aromatic.
• Next, sprinkle in the 2 tablespoons of flour and stir to combine with the onions, cooking this mixture together for about 30 seconds; next, whisk in the chicken stock/broth.
• Reduce the heat to medium-low or low, and allow the sauce to simmer for a 30 seconds - 1 minute; then, carefully nestle each pork chop into the sauce, and insert a digital thermometer lengthwise, or horizontally, into the center of the thickest chop (the probe will go sideways rather than up and down).
• Generously spoon some sauce over each pork chop, and allow things to gently simmer for about 5-7 minutes, or until the thermometer registers 145°; turn off the heat.
• Allow the smothered pork chops to rest for about 10 minutes in the pan, then garnish with the fresh thyme leaves before serving with either rice or mashed potatoes

SAVORY SMOTHERED PORK CHOPS

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.

SAVORY BEER PORK CHOPS

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.

SAVORY PORK CHOPS

Steps:

• In a bowl, combine the first 4 ingredients.
• Dredge pork chops in flour mixture.
• In a skillet over medium heat, brown chops in oil on both sides, about 8 minutes.
• Combine the sauce ingredients; pour over chops.
• Cover, reduce heat, and simmer until meat is tender, about 20 to 30 minutes.
• Spoon sauce over chops when serving.