Wednesday, March 2, 2011

Smothered Pork Chops

I’ve been making these smothered pork chops for years! It is such a comfort food, and requires few steps and easy skills. Basically, you season and dredge the pork chops in flour, sauté them, and make a quick creamy gravy. The original recipe was somewhat bland for our tastes, so the recipe below is our “kicked up” version of it, which boasts flavor and creaminess. The pork chops turn out very tender, moist, and flavorful.

We like to pair it with rice or mashed potatoes, and round it out with some steamed broccoli/cauliflower and a salad. Perfect for a weeknight meal, yet nice enough to serve for company.

Smothered Pork Chops

  • 1/2 cup all-purpose flour
  • 1 Tbsp onion powder
  • 1 Tbsp garlic powder
  • 1/2 tsp cayenne
  • 1 tsp salt
  • 1/4 tsp freshly ground black pepper
  • Creole seasoning (I use Tony Cachere’s Original Creole Seasoning), or salt & pepper
  • 4 boneless pork chops, ¾” thick (“thick cut”)
  • 1/4 cup olive oil
  • 1 cup chicken broth
  • 1/2 cup reduced-fat buttermilk (make your homemade version here)
  • Chopped fresh flat-leaf parsley, for garnish

  1. 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.
  2. Pat the pork chops dry with paper towels to remove any moisture and season them with Creole seasoning.
  3. Once seasoned, dredge them in the seasoned flour; shaking off the excess.
  4. Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil.
  5. 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.
  6. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings.
  7. 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.
  8. 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. (I have cooked them up to 45 minutes with great results- the chops are essentially being braised, which results in very tender meat.)
  9. Season with salt and pepper, and garnish with chopped parsley before serving.

Source: Adapted from Tyler Florence


Christina @ This Woman Cooks! said...

I'm loving your blog, lots of tasty recipes on here. Definitely bookmarking this!

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