Smothered Pork Chops Potatoes Food

SMOTHERED PORK CHOPS AND POTATOES RECIPE

Steps:

• Preheat oven to 375F degrees.
• Heat a large skillet over medium-high heat, season the chops with salt and pepper. Brown both sides of the pork chops. Remove and set aside. Add onions to the skillet and saute about 3 to 5 minutes.
• Whisk together the soup, milk, cream, dried parsley, salt, and pepper.
• Prepare a 9x13 casserole dish with cooking spray. Spread half of the onions on the bottom, layer 1/2 of the potatoes over the onions, salt, and pepper to taste, sprinkle 1/2 of the cheese over the potatoes.
• Place chops on top and spoon about 2 tablespoons of sauce over each chop. Place remaining onions and potatoes over the pork chops.
• Pour remaining sauce evenly over the potatoes making sure some of the mixture seeps down through the cracks.
• Cover with foil and bake for 1 hour.
• Remove foil, sprinkle remaining cheese and bake another 30 minutes.
• Allow to rest for 10 to 15 minutes and serve.

SKILLET PORK CHOPS WITH POTATOES AND ONION

Steps:

• Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
• In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
• In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
• Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 145 degrees F (63 degrees C).

SMOTHERED PORK CHOPS & POTATOES

Steps:

• Preheat oven to 350F degrees.
• Spray a 13 x 9 baking dish with cooking spray. Place prepared potatoes and onions on bottom of pan.
• Rinse pork chops, pat dry, and season both sides with garlic powder and seasoning salt. Set aside.
• Set up your breading station: beat eggs in a shallow bowl, put flour on plate and bread crumbs on another plate. Dredge pork chops in flour, dip in egg, and then coat with bread crumbs.
• Heat a small amount of olive oil in a medium skillet over medium-high heat. Fry pork chops on each side just long enough for breading to brown. Add oil to pan as needed.
• Place pork chops in one layer over potatoes in pan. Cover with foil and bake for about 1 hour.
• While pork chops are baking, mix together the soup, milk, wine and Worcestershire to create a smooth sauce; after pork chops have baked 1 hour, remove from oven and cover evenly with sauce. Reseal foil and continue to bake an additional 30 minutes.

SMOTHERED PORK CHOPS AND SAUSAGE

Steps:

• Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.
• (Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier).
• Heat the oil in a Dutch oven or large pot over medium-high heat.
• Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).
• Remove the pork chops to a platter and 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 pepper.
• Cook, stirring, until the onions are slightly soft, about 5 minutes.
• Add the garlic, bay leaves, chicken broth and water.
• Bring to a boil.
• Return the pork chops to the pot.
• Reduce the heat to medium-low, cover and simmer for 45 minutes.
• Add the smoked sausage and the potatoes.
• Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
• Serve with either steamed white rice or rice pilaf.

SMOTHERED PORK CHOPS

Steps:

• Heat 4 tablespoons of oil in large pan over medium heat. Season pork chops with salt and pepper to taste.
• Dredge pork chops lightly in ½ cup of flour then brown in skillet on both sides. Once browned, remove pork chops from skillet and drain on paper towel. Set aside.
• Next scrape the bottom of the pan getting up all of the browned bits. Add the onion to the pan and saute' for about 5 minutes until a bit browned and tender. Add minced garlic and saute' for 1 minute.
• Push onions and garlic to one side of the pan then add remaining 2 tablespoons of oil to skillet then sprinkle on remaining flour. Constantly stir allowing the flour to brown until it reaches a toffee color (about 5-8 minutes) then pour in chicken stock and water and whisk together.
• Turn heat to high to bring to a boil and season with salt and pepper. Whisk in Worchestershire sauce, creole seasoning and hot sauce then turn heat down to medium.
• Add back in pork chops and put lid on pan for about 25-35 minutes or until sauce has thickened and coats the back of the spoon and pork chops are nice and tender.
• Serve over rice or mashed potatoes and garnish with parsley if you desire.

SMOTHERED PORK CHOPS

Steps:

• Wash chops and sprinkle flour, creole seasoning and garlic powder on both sides.
• In a frying pan add a few tablespoons of oil and heat on medium heat.
• Sear each chop lightly on each side and set aside in a pan. Watch so you don't burn this. You can deglaze the pan at any time if you see the bottom is getting too brown.
• While browning the chops get another large pot (you'll complete the dish in this one) and sauté the chopped onions in a little oil until nice and brown (don't burn them), this will make a nice onion gravy.
• Add the celery, bell pepper and jalapeno and continue to sauté until wilted. Add about a quarter cup of water, stir and continue to cook this down another 30 minutes or so.
• When done browning the chops, deglaze the pan and add this liquid to the large pot.
• Add the pork chops and sliced onion to the pot and stir.
• Add about a quarter cup of water, cover and cook on a med-low fire for about 1 hour or until chops are done. Stir occasionally and add water as needed so you have a little gravy.

SMOTHERED PORK CHOPS

Steps:

• In a large skillet place 2 tbs of olive oil in pan on med/high heat.
• Sprinkle both sides of the pork chops with Garlic salt, and pepper to your liking, and squish together in hot pan. Cook til browned on both sides about 3 min per side.
• Remove pork chops set aside and keep warm.
• Add 1 tbs of unsalted butter and scrape up the bits and pieces of the pork chop from the pan. Add the onions and mushrooms to the pan drippings and cook until onion is tender; about 3-5 minute.
• Turn the stove to med/low heat and add the cream of mushroom soup. Add salt to pepper to taste and mix well.
• Return the pork chops to the pan and cover for 20 minute.
• Once ready remove pork chops, give the gravy one last mix and dig in! Serve with mashed potatoes or rice!