Smothered Pork Chops Weightwatchers 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.

SMOTHERED PORK CHOPS

Steps:

• Heat the oil in an 8-quart pot to 350 degrees F.
• Mix salt, pepper, granulated garlic and paprika in a small bowl to make seasoning for pork chops.
• Lightly sprinkle pork chops on both sides with the spice mixture. Dredge pork chops in flour, then shake off any excess flour.
• Place 2 pork chops in preheated oil and fry until golden brown, 3 to 5 minutes on each side (depending on thickness of pork chops). Remove pork chops from pot and let drain on a paper towel-lined plate. Repeat with remaining pork chops.
• Drain used oil from pot, but retain flour drippings left over from frying. Add 1/4 cup to 1/2 cup flour to the pot and return to medium heat. Using a whisk or a spoon, stir the flour. Let ingredients brown to a dark toffee color, about 5 minutes. Add garlic and onions and continue to cook, stirring, until onions are fully coated in browned flour. Slowly add 3 to 4 cups water until gravy reaches your desired thickness. Add gravy enhancer to achieve a deep brown color, if desired. Place drained pork chops in gravy. Let simmer, uncovered, for approximately 15 minutes.

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.

SMOTHERED PORK CHOPS

Steps:

• Brown chops in microwave, cut off any fat.
• Mix remaining ingredients and pour over chops.
• Bake in 350 degree oven for 1 hour.

CHEF JOHN'S SMOTHERED PORK CHOPS

Steps:

• Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
• Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
• Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
• Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

SMOTHERED PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• Rinse pork chops, pat dry and season both sides with garlic powder and seasoning salt. Place the beaten egg in a small bowl. Dredge pork chops lightly in flour, dip in egg and coat with bread crumbs.
• Heat olive oil in a medium skillet over medium-high heat. Fry the pork chops 4-5 minutes per side, or until breading appears well browned. Transfer the chops to a 9 x 9 in baking dish and cover with aluminum foil.
• Bake for 1 hour. During last 15 minutes combine chicken broth, beef base, honey Dijon mustard and soy sauce in same skillet used for frying pork chops. Whisk 3 tablespoons flour with 1/4 cup cold water add to mixture to make sauce. Cook on medium heat until boiling. Boil for 1 minute.
• Cover pork chops with the sauce, replace foil and bake for about another 25 minutes.

SMOTHERED PORK CHOPS (WEIGHTWATCHERS) RECIPE

Steps:

• 1. Rub garlic all over pork; reserve garlic. Next, rub 1/2 teaspoon salt and pepper all over pork. 2. Coat a large heavy pan with cooking spray; set over medium-high heat. When pan is hot, sear pork chops until nicely browned, about 2 minutes per side; remove pork and set aside. 3. Off heat, coat pan again with cooking spray; add 1/2 tablespoon oil. Reduce heat to medium; add garlic and cook until garlic starts to turn golden and caramelize, about 1 to 2 minutes (do not allow garlic to burn). Add onions and sauté until onions turn translucent and become golden, scraping bottom of pan occasionally to incorporate drippings, about 10 minutes; remove onions and set aside. 4. Off heat, coat pan again with cooking spray; add remaining 1/2 tablespoon oil and set over medium heat. When hot, add peppers and sauté until tender, about 10 minutes; remove and set aside. 5. Add pork back to pan; top each pork chop with 2 tablespoons uncooked rice. Spoon tomatoes over pork; season with remaining 1/2 teaspoon each salt and pepper. Tightly cover pan, reduce heat to medium-low and cook for 20 minutes. Spoon peppers and onions over top and cover again; cook until rice is tender, about 10 to 15 minutes. Yields 1 pork chop and about 1 cup rice with vegetables per serving. Notes: Change the flavor profile of this recipe by using canned tomatoes with jalapenos or canned fired-roasted tomatoes with Italian herbs. Or add sliced olives during the last 5 minutes of cooking (could affect PointsPlus value).

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 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.