SMOTHERED PORK CHOPS
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
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 WITH ONIONS AND MUSHROOMS
Steps:
- In a small bowl combine the seasoning mix.
- Rub some of the seasoning mix on each pork chop. Save the leftover seasoning for the onion gravy. Then thoroughly coat each pork chop with the flour and set aside. Heat oil in a skillet over medium - high heat. When oil is hot enough add pork chops and brown for about 3-4 minutes on each side.
- Using the same pan add sliced onions to the drippings and cook for a few minutes then add mushrooms and cook a few minutes more.
- Add the remaining flour to the skillet and stir together incorporating the onions and mushrooms then slowly add 2 cups of water and stir. Add additional seasoning if you like at this point.
- Bring to a boil over medium heat. Return pork chops to skillet and reduce heat to low/ simmer. Cover and cook for about 1 hour.
A HEALTHIER SMOTHERED PORK CHOPS, MUSHROOMS AND ONIONS
I took several recipes that I liked - but they weren't quite right, so this is the end result. This has NO soup, NO heavy breading, NO cheese, NO tomatoes, NO bacon and NO cream. It uses a pork loin, which I love to buy vs. individual pork chops, because I can cut them any thickness, and also it saves money. I cook part of it, and freeze the rest for a dinner like this. I also use fresh mushrooms, onions, garlic, a base of chicken stock, white wine and sherry for a unique flavor. And of course fresh herbs, thyme, bay leaf and rosemary. Some fresh scallions to garnish, and I prefer to serve mine over mashed "spuds." Mashed potatoes are the perfect comfort food to me; however butter noodles or rice could also be an option. Green beans is what I always make with it, they just seem to go together. It is still very comforting, but I left out the heavy breading and some of the other ingredients which just added additional calories which I didn't need. Give it a try.
Provided by SarasotaCook
Categories Pork
Time 55m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 23
Steps:
- Pork Chops -- Set the pork chops out on the counter so they get to room temperature. Season well with the salt and pepper and rub it in well. Then add the flour and Italian seasoning to a small bowl and mix well. Dredge each porch chop in the flour, and shake off the extra, but make sure it is coated well. Then in a large deep saute pan, add the oil and butter and bring to medium high heat. Saute the pork chops on each side until golden brown. Shouldn't take more than 3-4 minutes per side. Once golden brown, remove and set on a plate off to the side while you prepare the base vegetables.
- Vegetable Base -- To the same pan, lower to medium heat, add the remaining butter and olive oil, garlic and onions and cook about 1-2 minutes until the onions begin to soften. Then add in the mushrooms and cook another minute making sure to cover them in the oil and butter mix with the onions.
- Add in the sherry wine to the pan, still on medium heat and scrape up the bottom with all those good bits. Cook just a minute and then add in the wine, broth, bay leaf, a pinch of salt, go easy, because the broth is salty and a pinch of pepper, along with the thyme, and rosemary. Then, add the pork chops back in, pushing them down in the sauce and bring to a light boil. If the pork chops are not covered by the broth, add a bit more broth. You can always add a bit more later. Cover and simmer 30 minutes until the onions and mushrooms are soft and the pork chops are tender.
- Finish -- Check for any additional seasoning and finish by adding in the parsley. If you want your sauce thicker - you can add a bit of corn starch to a teaspoon of the broth and then slowly stir into the broth. Add just a little at a time and bring to a light boil. Once it comes to a boil the sauce will continue to thicken. Make the sauce as thick as you like.
- Serve -- Over mashed potatoes, buttered noodles or rice and I like to garnish with chopped scallions. ENJOY!
PORK CHOPS SMOTHERED IN ONIONS AND MUSHROOMS
Smothered in Onion and Mushrooms, this delicious pork inspired meal is sure to be a keeper. Simmering bacon and pork chops together and stirring in stock, vinegar and garlic to complete.
Provided by Smithfield®
Categories Smithfield®
Time 45m
Yield 5
Number Of Ingredients 10
Steps:
- Cook bacon in large skillet over medium-high heat until browned and crisp. Carefully remove bacon and drain on paper towels.
- Brown pork chops in bacon grease over medium-high, about 2 minutes per side; remove chops from skillet.
- Add butter to bacon grease in skillet; saute onions, mushrooms, salt and pepper until onions have browned and are very tender. Stir in stock, vinegar and garlic; cook and stir until reduced by half.
- Add browned chops and cooked bacon to skillet. Cover and simmer until internal temperature of meat reaches 150 degrees F, turning once (about 10 minutes).
Nutrition Facts : Calories 275.3 calories, Carbohydrate 11.6 g, Cholesterol 87.6 mg, Fat 12.3 g, Fiber 1.6 g, Protein 29.9 g, SaturatedFat 5.9 g, Sodium 907.9 mg, Sugar 2.2 g
SMOTHERED PORK CHOPS
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
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
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