Smothered Pork Chops Recipes

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SMOTHERED PORK CHOPS



Smothered Pork Chops image

Provided by Aaron McCargo Jr.

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 13

2 teaspoons seasoning salt
1 teaspoon cracked black pepper
1 teaspoon smoked paprika
1/2 teaspoon granulated garlic
1/2 teaspoon onion powder
2 (1-inch thick) pork chops
1/2 cup self-rising flour
3 to 4 tablespoons grapeseed oil
1 tablespoon freshly chopped thyme leaves
1 Vidalia onion, sliced
2 tablespoons minced garlic
2 cups beef stock
1 cup chicken stock

Steps:

  • Preheat oven to 350 degrees F.
  • In a small bowl mix together the seasoning salt, pepper, paprika, garlic powder and onion powder. Season each pork chop liberally with the spice mixture. Add the flour to a small bowl and stir in the remaining spice mixture. Dredge the chops in the flour, shaking off the excess.
  • In a large cast iron skillet over medium-high heat, add the oil. Sear each chop for 2 to 3 minutes, then flip and sear the other side for an additional 2 minutes.
  • Remove from the skillet to a plate and set aside. Add the thyme, onion, garlic and 1 to 2 tablespoons of the seasoned flour and cook until slightly caramelized, about 2 to 3 minutes. Stir in the stocks and with a wooden spoon scrape up any bits from the bottom of the skillet. Add the chops back to the pan and cover. Put in the oven and bake until tender and the sauce has thickened, about 18 to 20 minutes. Remove the chops and sauce to a platter and serve.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Juicy Smothered Pork Chops seared and cooked in a rich onion gravy is delicious and easy dinner recipe perfect for any night of the week! Not for the faint hearted, you can serve them with anything... think mashed potatoes or white rice to soak up the delicious sauce... OR roasted veggies to make a complete meal!

Provided by Karina

Categories     Dinner

Time 40m

Number Of Ingredients 18

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
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)

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.

Nutrition Facts : Protein 22 g, Fiber 2 g, Sugar 4 g, Calories 355 kcal, Carbohydrate 19 g, SaturatedFat 7 g, Fat 21 g, ServingSize 1 serving

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Juicy and delicious pan-seared pork chops cooked in a rich onion gravy.

Provided by Katerina | Diethood

Categories     Dinner

Time 50m

Number Of Ingredients 13

1 pound bone-in pork chops, (1-inch thick)
1 teaspoon poultry seasoning or seasoning salt
1/4 teaspoon fresh ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon unsalted butter
1 large yellow onion, (thinly sliced)
pinch of salt
3 cloves garlic, (minced)
1/2 tablespoon chopped fresh thyme
1/2 cup low sodium chicken broth
1/4 cup heavy cream
chopped fresh parsley (for garnish)

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.

Nutrition Facts : ServingSize 4 ounces, Calories 353 kcal, Carbohydrate 4 g, Protein 19 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 102 mg, Sodium 228 mg, Fiber 1 g, Sugar 1 g

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Seared pork chops covered with fresh mushrooms, then baked smothered in a sinfully delicious sauce full or bacon, onions, cream, and a touch tomato sauce. A dish so full of flavor everyone will be wandering around the house looking for their socks. Quick and easy comfort food sure to please family and dinner guests. Note:The tomato sauce can be substituted with ketchup or tomato paste in a tube.

Provided by JTsMom

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
6 pork loin chops
salt & pepper
2 cups mushrooms, quartered
1/4 lb bacon, diced
2 small onions, chopped
2 tablespoons flour
1 1/2 teaspoons paprika
1 cup whipping cream
1 cup beef broth
2 tablespoons tomato sauce

Steps:

  • Preheat oven to 375°F and Grease a 9" X 16" dish.
  • Melt 2 tablespoons butter in large skillet over high heat.
  • Season chops with salt and pepper. Sear chops 2 minutes on each side.
  • Transfer to prepared baking dish and top with quartered mushrooms.
  • Add onions and bacon to same skillet and cook over medium heat until onions are translucent and bacon is crisp, stirring frequently, about 10 minutes.
  • Add flour and paprika to skillet and increase heat to medium/high.
  • Stir in whipping cream and broth, scraping up browned bits. Bring to a boil, stirring constantly.
  • Stir in tomato sauce and season with salt and pepper.
  • Pour sauce over mushrooms and chops.
  • Bake uncovered until chops are tender 20-25 minutes.
  • Serve sauce over rice or mashed potatoes.

INSTANT POT® SMOTHERED PORK CHOPS



Instant Pot® Smothered Pork Chops image

Pork chop meal prepared in an Instant Pot® that can be prepped and frozen ahead of time.

Provided by Kim Wheeler

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 1h5m

Yield 4

Number Of Ingredients 9

4 (1-inch thick) pork chops
1 teaspoon garlic powder
1 teaspoon seasoned salt
1 teaspoon dried oregano
1 teaspoon onion powder
½ teaspoon ground black pepper
1 tablespoon butter
1 ½ cups vegetable broth
¼ cup sour cream

Steps:

  • Season pork chops with garlic powder, seasoned salt, oregano, onion powder, and pepper.
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Melt butter in the hot pot. Add pork chops, working in two batches if necessary, and sear until crispy and brown, 2 to 3 minutes per side. Remove the chops to a plate. Pour in vegetable broth, and deglaze, scraping the browned bits from the bottom of the pot with a wooden spoon.
  • Place a trivet at the bottom of the inner pot and stack the pork chops on top. You do not want the pork chops resting in the liquid or the seasoning will wash off. Close and lock the lid and turn the pressure valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions for at least 10 minutes. Remove the pork chops and let rest while you make the gravy.
  • Select Saute function on the Instant Pot®. Whisk sour cream into the broth and allow the liquid to simmer, stirring occasionally, until gravy reduces by half and thickens, 10 to 15 minutes. Pour gravy over chops and serve.

Nutrition Facts : Calories 292.2 calories, Carbohydrate 4.1 g, Cholesterol 92.6 mg, Fat 15.4 g, Fiber 0.7 g, Protein 32.4 g, SaturatedFat 7.1 g, Sodium 475.9 mg, Sugar 1.5 g

SMOTHERED PORK CHOPS IN THE OVEN



Smothered Pork Chops in the Oven image

These chops are definitely food for the soul. And let's face it, there's nothing better than a plate of "reminds me of home" comfort food to warm the body or lift the spirit. You can't get more comforting than smothered pork chops in the oven. Serve with mashed potatoes and fresh corn on the cob. The extra sauce from the chops can be used as gravy for mashed potatoes.

Provided by Lola

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h5m

Yield 5

Number Of Ingredients 5

5 tablespoons butter
1 tablespoon minced garlic
5 boneless pork chops
1 (16 ounce) container sour cream
2 (10.75 ounce) cans condensed cream of mushroom soup

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Melt butter in a large skillet over medium-high heat until it begins to bubble, being careful not to burn. Stir in minced garlic and cook until fragrant, about 1 minute. Add pork chops and cook until browned, about 3 minutes per side. Transfer chops to a large baking dish, leaving pan drippings in the skillet.
  • Bake chops in the preheated oven for 20 minutes.
  • Meanwhile, add sour cream to the skillet and whisk together with the pan drippings until smooth. Add canned soup and whisk until incorporated.
  • Remove chops from the oven and pour sour cream-soup mixture over top. Return to the oven and bake until chops are no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove from the oven and let sit for 5 minutes before serving.

Nutrition Facts : Calories 564.1 calories, Carbohydrate 12.3 g, Cholesterol 129.5 mg, Fat 44.7 g, Protein 28.5 g, SaturatedFat 23.4 g, Sodium 950.9 mg, Sugar 1.9 g

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h45m

Yield 4 servings (2 chops each)

Number Of Ingredients 22

1/4 cup plus 2 tablespoons all-purpose flour
4 cups thinly sliced onions
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped garlic
4 bay leaves
3 1/2 cups chicken stock
3/4 cup plus 2 tablespoons water
1 pound smoked sausage or andouille, cut crosswise into 1-inch slices
1 pound russet potatoes, peeled and cut into 1-inch cubes
Steamed white rice or rice pilaf, for serving
8 thinly cut (about 1/2-inch thick) pork chops (about 3 pounds total)
2 teaspoons Essence, recipe follows
1/2 cup olive oil
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Season both sides of the chops with the Essence.
  • Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside.
  • Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil; reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves.
  • Remove from the heat. Serve with either steamed white rice or rice pilaf.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

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

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

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



Smothered Pork Chops image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 20

7 tablespoons salted butter
4 tablespoons olive oil
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 teaspoon seasoned salt
1 teaspoon lemon pepper
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup plus 3 tablespoons all-purpose flour
6 to 8 thin-cut breakfast pork chops
1 1/2 cups low-sodium chicken stock
1 tablespoon cream
Smashed Red Potatoes, recipe follows, for serving
6 large red potatoes
6 tablespoons salted butter
Pinch kosher salt
Pinch freshly ground black pepper

Steps:

  • Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
  • Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
  • Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture.
  • Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.
  • To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.
  • Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.
  • Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.

SMOTHERED PORK



Smothered Pork image

Savory baked pork chops in an onion and mushroom sauce. Easy, fast and my kids like them. If out of fresh onions you can mix dried onions into the mushroom soup or dried onion soup.

Provided by Brandie2134

Categories     Meat and Poultry Recipes     Pork

Time 1h

Yield 4

Number Of Ingredients 4

4 pork chops
2 (10.75 ounce) cans condensed cream of mushroom soup
1 small onion, sliced
garlic salt to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place pork chops in a cooking dish. Cover with mushroom soup and sliced onion rings. Sprinkle with garlic salt if desired. Cover with foil and bake in oven for 50 minutes or until pink is gone.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 12 g, Cholesterol 37.1 mg, Fat 15.3 g, Fiber 0.2 g, Protein 16.4 g, SaturatedFat 4.4 g, Sodium 1004.9 mg, Sugar 3.1 g

SMOTHERED PORK CHOPS



Smothered Pork Chops image

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

1 onion, chopped
4 cloves crushed garlic
6 (3/4 inch) thick pork chops
½ cup water
⅓ cup all-purpose flour
1 (14.5 ounce) can fat-free chicken broth
1 tablespoon browning sauce

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

CHEF JOHN'S SMOTHERED PORK CHOPS



Chef John's Smothered Pork Chops image

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

4 large bone-in pork chops, about 1 inch thick
1 teaspoon poultry seasoning
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
1 large yellow onion, sliced
4 cloves garlic, minced
1 ½ tablespoons all-purpose flour
1 ½ cups chicken broth
¼ cup buttermilk
¼ cup water

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

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