Smothered Pork Chop Recipes

THE NEELEY'S SMOTHERED PORK CHOPS

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.

SMOTHERED PORK CHOPS

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.

SMOTHERED PORK CHOPS

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.

SMOTHERED PORK CHOPS

Steps:

• Season pork chops with seasoning salt and pepper.
• Heat oil and butter in a large skillet over medium-high heat until butter is melted. Add pork chops to skillet and sear for 5 minutes per side, until golden brown. If skillet isn't big enough, cook the pork chops in batches. Transfer to a plate and keep covered.
• Return skillet to heat and add a tablespoon of butter; melt over medium heat. Stir in sliced onions and add a pinch of salt. Cook onions for 12 minutes, or until very soft and caramelized, stirring frequently.
• Add garlic and fresh thyme; continue to cook for 30 seconds. Pour in chicken broth and using a wooden spoon, scrape up the browned bits from the bottom of the pan. Whisk in heavy cream and simmer for 1 minute.
• Return pork chops and all the pork juices to the skillet. Reduce heat to medium-low and continue to cook for 3 more minutes, or until pork is completely cooked through and sauce has thickened. Remove from heat; garnish with parsley and serve.

PORK CHOPS SMOTHERED IN CREAM OF MUSHROOM

Steps:

• Brown your pork chops in a skillet.
• Peel and slice the onion thinly.
• Preheat oven to 350°F.
• Place browned pork chops in a baking dish, layer with the sliced onions.
• Top with mushrooms.
• Mix cream of mushroom soup with the evaporated milk.
• Pour over the top of the pork chops and onions.
• Bake in the oven for about 45 minutes.
• Serve hot.

BAKED SMOTHERED PORK CHOPS

Steps:

• Preheat oven to 350°. In a shallow bowl, combine flour, salt and pepper. Add pork chops, 1 at a time, and turn to coat. , In a large skillet, brown pork chops in oil on both sides. Arrange in a single layer in an ungreased 13x9-in. baking dish. In a large bowl, combine soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half the onions. , Cover and bake until tender, 45-50 minutes. Stir remaining sour cream into sauce. Sprinkle with remaining onions. Bake, uncovered, until onions are browned, about 10 minutes longer.

SMOTHERED PORK CHOPS

Steps:

• Sprinkle the pork chops all over with salt and the Cajun seasoning. Pour the flour into a shallow bowl. Dredge the chops in the flour, turning to coat, and tap off any excess. Reserve the remaining flour. Heat the olive oil in a large skillet over medium-high heat. Add the chops; cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add the butter, onion, thyme and a pinch of salt to the skillet. Cook, stirring occasionally, until the onion is golden brown, 8 to 10 minutes. Add 2 tablespoons of the reserved flour to the skillet and cook, stirring, 1 minute. Add the chicken broth, bring to a boil and cook until reduced by one-third, about 2 minutes. Add the buttermilk and return the chops to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low and cook until the sauce is thickened and the chops are just cooked through, 10 to 12 minutes. Serve with biscuits.

SMOTHERED PORK CHOPS

Steps:

• 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.
• Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
• 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.
• Remove pork chops from the pan and keep warm.
• In the same pan, heat 1 tablespoon of butter over medium heat.
• 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.)
• Add the garlic and thyme; cook until fragrant, about 30 seconds.
• Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
• 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.
• Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
• 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 (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
• Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.

SOUTHERN SMOTHERED PORK CHOPS

Steps:

• Use a paper towel to pat dry the pork chops on both sides. Season the chops with salt/pepper- to taste, along with the garlic powder and smoked paprika on all sides. Use your hands (fitted with disposable gloves, if desired) to massage the spices into the chops. Then set the pork chops aside.
• Add the flour into a shallow pie plate or dish. Dip each pork chop into the flour, coating well on all sides, and then shake off excess flour. Add the floured pork chops to a small baking sheet/platter and repeat the process until all the pork chops are coated in flour- but do not discard the remaining flour, set aside.
• In a large non-stick skillet (at least 10-inches or larger), heat the butter/olive oil over medium heat.
• Once the mixture sizzles, gently swirl the skillet to evenly coat the bottom, add the pork chops into the skillet. Careful not to overcrowd the pan, depending on the size of your chops, you may have to cook them in batches. Cook the pork chops for about 4-5 minutes on each side, or until a nice brown sear/crust appears. Then transfer the fried pork chops to a clean baking sheet/platter and cover them with foil.
• Add the onions into the skillet and sauté, stirring often. Allow the onions to break down and caramelize until they reach a deeply golden-brown color, about 8-10 minutes. Then add in the garlic and continue stirring until fragrant, about 1 minute.
• Take 2 tablespoons of the reserved flour and sprinkle it into the skillet. Stir the flour into the onion mixture until all the flour begins to dissolve. The flour should absorb most, if not all, of any butter/oil left in the skillet- making sure that all the flour has fully dissolved.
• Sprinkle in the fresh thyme and stir together once more. Pour in the stock and use a wooden utensil to stir the stock into the mixture, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken some, about 2 minutes.
• Stir in the heavy cream to bring the gravy together and allow the mixture to come up to a simmer. Then taste the gravy and adjust it to your preference by adding more salt/pepper, as desired.
• Add in the pork chops along with any residual juices and spoon the gravy over them. Reduce the heat to medium-low and let the chops simmer in the gravy to finish off, about 10-15 minutes more. The gravy will thicken nicely, take on a deeper color, and meld with the pork chops.
• Then remove from heat and let the dish cool for 5 minutes. Serve the smothered pork chops immediately alongside your favorite sides like mashed potatoes, rice, veggies, or other desired side items. Enjoy!

CHEF JOHN'S SMOTHERED PORK CHOPS

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.