Low Country Smothered Pork Chops Recipe 445 Food

SMOTHERED PORK CHOPS

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.

LOW COUNTRY SMOTHERED PORK CHOPS RECIPE - (4.4/5)

Steps:

• 1. Season chops on both sides with salt, pepper, and cayenne. Melt the butter in a large skillet over medium heat. 2. Place the flour in a shallow dish and lightly roll the chops until fully coated. Shake off any excess and brown each chop in the skillet...about 3 minutes per side. Remove chops to a plate. 3. Add the bell peppers and onions to the skillet and saute until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about a minute longer. 4. Add chops to the skillet and place the vegetables on top of pork chops. Pour in the chicken broth and sprinkle with Worcestershire sauce. 5. Cover and simmer for 45 minutes or until chops are tender. navywifecook.com

LOWCOUNTRY SMOTHERED PORK CHOPS

Steps:

• Trim the excess fat from the chops and season well with salt, pepper, and cayenne.
• Melt butter in a skillet over medium heat.
• Lightly roll the chops in flour, shake off the excess, and slip them into the pan.
• Brown well, about 3 minutes per side, and remove them to a plate.
• Add the bell peppers and onions to the skillet and saute until softened,about 3 minutes.
• Stir in the garlic and cook until fragrant, about half a minute longer.
• Push the vegetables to the side of the skillet.
• Add chops to pan and place vegetables on top of pork chops.
• Pour in the broth and sprinkle with Worcestershire sauce.
• Cover pan with foil and allow to simmer for 45 minutes or until chops are tender.

SMOTHERED PORK CHOPS

Steps:

• Fry bacon in a large fry pan on medium heat.
• When done, remove and drain on paper towels.
• Saute onion in the same skillet with the bacon fat.
• Remove to paper towels to drain.
• Season pork chops with salt and pepper and dredge in flour.
• Fry on medium heat in the same skillet with bacon fat until light brown; remove to warm plate.
• Put remaining flour into skillet (add oil if necessary).
• Brown flour lightly.
• Add hot water immediately, then milk.
• Stir vigorously.
• Season as desired with more salt and pepper and add more water if needed to achieve gravy consistency.
• Put pork chops, bacon and onion into gravy and reduce heat to simmer.
• Cover pan and simmer for 20 minutes.

SMOTHERED PORK CHOPS

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.

SMOTHERED PORK CHOPS

Steps:

• Fry bacon in large skillet over medium heat until lightly browned, about 8 minutes. Using slotted spoon, transfer bacon to paper towels, leaving fat in pan (you should have 2 T fat; if not, supplement with oil). Refrigerate bacon.
• Heat fat over high heat until smoking. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook 3 chops until golden brown on both sides, about 3 minutes per side. Transfer chops to slow cooker insert. Repeat with remaining chops and transfer to slow cooker insert.
• Pour off all but 1 t fat from skillet, add onions, 1 t brown sugar, 1/4 t salt, and 1/4 cup water to now empty skillet. Using wooden spoon, scrape browned bits from pan bottom and cook over medium high heat until onions are soft, about 6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds longer. Pour onion mixture over chops in slow cooker insert. Add broth, soy sauce, and remaining 1 T brown sugar to skillet, bring to boil, and add bay leaves. Pour mixture over onions in slow cooker.
• Cover slow cooker and cook on low until pork is very tender, about 8 hours (or cook on high for 4 hours).
• When ready to serve, reheat bacon in large saucepan until crisp and transfer to small bowl. Carefully transfer chops to serving platter with large spoon and tent with foil. Discard bay leaves and pour liquid through mesh strainer into now-empty saucepan. Transfer solids to blender with 1 c liquid and blend until smooth. Stir back into remaining liquid in saucepan. Mix cornstarch and remaining 2 T water together in small bowl and stir into sauce. Cook over medium heat until thickened, about 8 minutes. Add vinegar, season with salt and pepper, pour over chops, and sprinkel with bacon and parsley. Serve.