Smothered Pork Chops And Gravy Food

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY

Steps:

• Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
• Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
• Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK CHOPS SMOTHERED IN ONION GRAVY

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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.

SMOTHERED PORK CHOPS & GRAVY

Steps:

• In a skillet, heat oil, garlic, and a splash of Worcestershire, and brown the pork chops.
• Meanwhile, mix sour cream, soup, Worcestershire, salt, and pepper.
• When pork chops are done, pour mixture over chops and heat through.
• I served the chops with the gravy and gravy over baked potatoes, but you might like mashed potatoes or rice.

SMOTHERED PORK CHOPS

Steps:

• Preheat an ovenproof skillet over high heat. Season the pork chops with salt and pepper, to taste. Add 1 tablespoon of canola oil to the pan. Add the pork chops and sear on both sides until golden brown. Remove from skillet and set aside.
• In same skillet over medium heat add the remaining tablespoon of canola oil, the onions and mushrooms and saute until slightly softened. Add the flour and cumin and cook until lightly golden in color. Stir in the chicken broth and mustard, and bring to a boil. Reduce the heat to a simmer, add the parsley and return all but 1 pork chop back into skillet. Reserve the 1 pork chop for Round 2 Recipe Pork Cabbage Wraps. Season with salt and pepper and spoon the gravy over the pork chops. Simmer for 5 minutes, or until pork chops are cooked through. Transfer to serving plates and serve with the Iceberg Wedge Salad.
• Remove the core from the lettuce and cut into 4 quarters. Arrange on serving plates and set aside.
• In a small skillet saute bacon until crisp. Remove from skillet, to a plate lined with a paper bag or paper towels. Once cooled, chop into small pieces and add to a small bowl. In the skillet over low heat, add the brown sugar, vinegar and salt and pepper, to taste. Whisk together until combined and sugar is completely dissolved. Stir in the egg and bacon and season with salt and pepper, to taste. Pour over the top of the iceberg wedges and serve immediately.

SMOTHERED MUSHROOM GRAVY PORK CHOPS

Steps:

• Heat 1 TBSP oil over medium high heat.
• Season pork chops with salt and pepper to taste.
• Brown meat in hot oil, about four minutes per side. Remove meat and set aside.
• Add the remaining TBSP oil.
• Add onion, celery, green pepper and garlic. Don't worry about the garlic, it loses its power in the cooking. Cook stiring often for about three minutes or until the onions get translucent.
• Add mushrooms and cook, stirring often for about 8 minutes. (they should start to brown).
• Mix flour and Thyme and add to pan. Stir well till it gets thick.
• Add Milk and Broth and bring to a simmer.
• Return pork chops and any juices to skillet.
• Reduce heat to medium low, stirring occasionally, for 30 to 45 minutes.
• Stir in hot sauce before serving.

SMOTHERED PORK CHOPS WITH GRAVY AND RICE

Steps:

• Sprinkle pork chops with seasoning salt, salt and black pepper. Place in a baking dish.
• In a medium bowl mix cream of mushroom soup, sour cream, worcestershire sauce and milk. Pour over pork chops.
• Bake covered in a 350 degree oven for 1 hour. Remove from oven and sprinkle onion rings on top. Bake uncovered for 8 to 10 minutes.
• Serve pork chops and gravy over cooked rice.
• ENJOY!

PORK CHOPS SMOTHERED AND COVERED!

Steps:

• Season pork chops with salt, and pepper, paprika and garlic powder. Coat completely with flour.
• Heat oil in heavy skillet. Add pork chops and brown on each side (about 3 minutes per side). Remove and set aside.
• Add sliced onions & mushrooms to the pan drippings and cook for 1 minute. Add the 1 1/2 tbsp flour. Continue to stir until onions and flour begin to brown slightly.
• Add chicken broth and heavy cream and bring to a boil, stir until incorporated. (add more broth if too thick to your liking).
• Return pork chops to the gravy. Cover skillet, reduce heat and simmer for 50-60 minutes or until gravy is thick and pork 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.

PORK CHOPS SMOTHERED IN MUSHROOM GRAVY

Steps:

• In a large skillet, add the 2 tbs. of olive oil to coat the bottom of the pan and heat to medium high heat.
• Season both sides of the pork chops with your salt, pepper, seasoning salt, and garlic powder.
• Brown both sides of the pork chops in the skillet. About 5 minutes.
• Remove the porkchops from the skillet and add the can of soup and the milk. Mix it in good an be sure you scrape all the goodies off the bottom.
• After mixing this together good in the skillet return the pork chops and simmer on low for about 30 minute.
• Once the porkchops are done, the mushroom soup is a wonderful gravy to serve over the pork chops and the white rice if you choose to fix it as a side.

SMOTHERED PORK CHOPS

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.