Emerils Smothered Pork Chops Food

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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.

EMERIL'S SMOTHERED PORK CHOPS



Emeril's Smothered Pork Chops image

Make and share this Emeril's Smothered Pork Chops recipe from Food.com.

Provided by tammarie

Categories     One Dish Meal

Time 1h15m

Yield 8 chops, 4 serving(s)

Number Of Ingredients 13

8 pork chops, thin cut, about 1/2-inch thick (about 3 pounds)
2 teaspoons Emeril's Original Essence
1/2 cup olive oil
1/4 cup flour, plus 2 T
4 cups onions, thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon garlic, chopped
4 bay leaves
3 1/2 cups chicken stock
3/4 cup water, plus 2 T
1 lb smoked sausage, cut into 1-inch slices (or andouille)
1 lb potato, peeled and cut into 1-inch cubes

Steps:

  • Season both sides of the chops with 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 minutest. 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 rice, or cabbage.

Nutrition Facts : Calories 1391.1, Fat 94.3, SaturatedFat 27.2, Cholesterol 233.7, Sodium 2445.3, Carbohydrate 52.5, Fiber 5, Sugar 11.1, Protein 80.3

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 CHOPS



Smothered Pork Chops image

This is pure comfort food. I serve this with mashed potatoes to use all the gravy, and a green vegetable. If you want it thicker, you can add some cornstarch mixed with water to the sauce to thicken.

Provided by chia2160

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sage
6 pork chops, 3/4 inch thick
all-purpose flour
2 teaspoons olive oil
2 tablespoons butter
1 onion, peeled and sliced
1 garlic clove, sliced
8 ounces sliced mushrooms
1 1/2 cups chicken stock
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1/2 cup heavy cream

Steps:

  • Preheat oven to 350°F.
  • Combine sugar, salt, sage and pepper; rub mixture onto both sides of pork chops. Coat chops well with flour.
  • Heat a large heavy skillet, add oil and butter.
  • Sauté pork chops until browned on both sides; remove from skillet and set into a baking dish.
  • Add onion, sauté until just tender adding garlic and mushrooms after first 5 minutes.
  • Sauté 10 minutes until softened.
  • Add chicken stock, tomato paste, Worcestershire and heavy cream to pan, bring to simmer. pour over pork chops, Cover and bake 45 minutes- 1 hour, or until very tender.

EMERIL'S BREADED & BAKED PORK CHOPS



Emeril's Breaded & Baked Pork Chops image

Make and share this Emeril's Breaded & Baked Pork Chops recipe from Food.com.

Provided by Juenessa

Categories     Pork

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 cups milk
1 1/2 tablespoons minced garlic
1 1/2 tablespoons dry white wine
1 tablespoon crushed red pepper flakes
1 tablespoon paprika
1 1/2 teaspoons salt
6 thin center-cut pork chops (about 2 1/4 pounds)
1 cup fine dry breadcrumb
1/2 teaspoon black pepper
2 teaspoons italian seasoning (or Emeril's Italian Essence)
1/4 cup grated pecorino cheese
3 tablespoons olive oil

Steps:

  • In a medium bowl, combine the milk, garlic, white wine, red pepper, paprika, and 1 teaspoon salt and stir well.
  • Add the pork chops and soak at room temperature while assembling the remaining ingredients, at least 30 minutes.
  • Preheat the oven to 400 degrees F and line a large rimmed baking sheet with aluminum foil.
  • Place a lightly greased wire rack on top of the baking sheet and set aside.
  • In a large sealable plastic bag, add the bread crumbs, remaining 1/2 teaspoon salt, the black pepper, Essence or Italian seasoning, and cheese and shake to combine. Drain the pork chops from the milk mixture, one at a time, and add to the bread crumb mixture.
  • Shake to coat thoroughly. (You may need to press the mixture into the chops with your hands.)
  • Arrange the pork chops on the baking rack and drizzle with the olive oil.
  • Bake for 20-25 minutes, or until cooked through and the breading is crisp and golden.
  • **Cook time does not include marinating the chops for 30 minutes in the milk mixture.

Nutrition Facts : Calories 385.9, Fat 21.9, SaturatedFat 7, Cholesterol 79.9, Sodium 793.5, Carbohydrate 17.6, Fiber 1.4, Sugar 1.4, Protein 28

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