Smothered Pork Chops With Cornbread Recipes

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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

Provided by Food Network

Categories     main-dish

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

Vegetable oil, for frying
2 tablespoons salt
1 tablespoon coarse ground black pepper
1 tablespoon granulated garlic
1 tablespoon paprika
4 thick, center-cut pork chops
All-purpose flour, for dredging and making gravy
1 small clove fresh garlic, minced
1/2 small onion, chopped
Gravy enhancer, such as Kitchen Bouquet, optional

Steps:

  • Heat the oil in an 8-quart pot to 350 degrees F.
  • Mix salt, pepper, granulated garlic and paprika in a small bowl to make seasoning for pork chops.
  • Lightly sprinkle pork chops on both sides with the spice mixture. Dredge pork chops in flour, then shake off any excess flour.
  • Place 2 pork chops in preheated oil and fry until golden brown, 3 to 5 minutes on each side (depending on thickness of pork chops). Remove pork chops from pot and let drain on a paper towel-lined plate. Repeat with remaining pork chops.
  • Drain used oil from pot, but retain flour drippings left over from frying. Add 1/4 cup to 1/2 cup flour to the pot and return to medium heat. Using a whisk or a spoon, stir the flour. Let ingredients brown to a dark toffee color, about 5 minutes. Add garlic and onions and continue to cook, stirring, until onions are fully coated in browned flour. Slowly add 3 to 4 cups water until gravy reaches your desired thickness. Add gravy enhancer to achieve a deep brown color, if desired. Place drained pork chops in gravy. Let simmer, uncovered, for approximately 15 minutes.

PORK CHOPS WITH CORNBREAD STUFFING



Pork Chops with Cornbread Stuffing image

In our family we love stuffing instead of potatoes. Add a vegetable and you have a fantastic meal. -Jo Groth, Plainfield, Iowa

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 can (14-1/2 ounces) chicken broth
1 can (7 ounces) Mexicorn, drained
1 celery rib, chopped
1/4 cup chopped onion
1 large egg, lightly beaten
1/4 teaspoon dried sage leaves, crushed
4 cups corn bread stuffing mix
6 bone-in pork loin chops (6 ounces each)
1-1/2 teaspoons Montreal steak seasoning
1 tablespoon canola oil

Steps:

  • In a large bowl, combine the first six ingredients; stir in stuffing mix. Transfer to a greased 13x9-in. baking dish., Sprinkle pork chops with steak seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Place over stuffing. Bake, uncovered, at 400° for 18-22 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts :

PORK CHOPS WITH CORNBREAD STUFFING



Pork Chops with Cornbread Stuffing image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons roughly chopped fresh parsley
2 scallions, thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 heaping cup crumbled cornbread
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
4 bone-in pork chops (1 inch thick; about 10 ounces each)
2 tablespoons vegetable oil
1 1/4 pounds green beans, trimmed
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
3/4 cup low-sodium chicken broth

Steps:

  • Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
  • Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
  • Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.
  • Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.

SMOTHERED PORK CHOPS WITH CORNBREAD



Smothered Pork Chops with Cornbread image

The cornbread on the side of this savory pork dish means you don't have to worry about potatoes or rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 11

1/4 cup plus 1 teaspoon vegetable oil, divided, plus more for dish
1 cup fine yellow cornmeal
1 cup plus 2 tablespoons all-purpose flour (spooned and leveled), divided
4 teaspoons baking powder
Coarse salt and pepper
1 1/4 cups whole milk
1 large egg, lightly beaten
4 bone-in pork chops (1 1/2 pounds total; 3/4 inch thick)
1 medium white onion, sliced
1 1/2 cups chicken or vegetable broth
1 bunch kale, tough stems and ribs removed, leaves cut into pieces

Steps:

  • Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil. In a medium bowl, whisk together cornmeal, 1 cup flour, baking powder, and 3/4 teaspoon salt. Add milk, egg, and 3 tablespoons oil and whisk until combined. Transfer to baking dish and bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in dish on a wire rack. Crumble one-third the cooled cornbread onto a rimmed baking sheet (you should have 2 cups) and reserve for Cornbread-Stuffed Shrimp.
  • Meanwhile, in a large skillet, heat remaining 4 teaspoons oil over high. Season pork with salt and pepper and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a platter and loosely tent with foil. Reduce heat to medium, add onion, and cook until softened, 8 minutes. Add remaining 2 tablespoons flour and stir to combine. Gradually whisk in broth and bring to a boil, stirring constantly, 3 minutes. Add kale and cook, stirring, until wilted, 4 minutes. Serve sauce over pork chops, alongside remaining cornbread.

Nutrition Facts : Calories 588 g, Fat 25 g, Fiber 4 g, Protein 39 g, SaturatedFat 6 g

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.

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