Smothered Pork Chops With Fried Onion Rings Food

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 WITH FRIED ONION RINGS

Steps:

• Season chops with salt, pepper and whatever else you like (I like garlic powder) and brown chops in margarine or butter; drain.
• Preheat oven to 350 degrees F.
• Place the browned chops in single layer in a glass baking dish.
• Heat the mushroom soup, plus 1/2 a can of water and thyme and mix well.(In the same pan that the chops were browning in- thanks Ms_Bold!).
• When blended, mix in sour cream, parsley, and crushed fried onions (reserve some for sprinkling over the top).
• Pour this mixture over the chops and then sprinkle the remaining reserved onions on top.
• Cover and bake for 1 hour at 350 degrees F.
• Remove cover for the last 5 minutes of baking.

SMOTHERED PORK CHOPS

Steps:

• Place the pork chops one at a time in a plastic bag or between 2 sheets of plastic wrap. Use a meat mallet to pound the pork chops to about 1/2 inch thick. Generously season each side of the pork chops with salt and pepper.
• In a shallow dish, combine the flour, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of the pork chops in the flour mixture, shaking off any excess. Reserve the flour mixture.
• Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook about 3 minutes per side; remove and set aside. Add the onions and reduce the heat to medium. Cook until translucent and tender, 7 to 8 minutes. Add the garlic and cook an additional minute. Stir in the reserved flour mixture and cook, stirring, about 3 minutes. Whisk in the chicken broth and bring to a low boil. Return the chops to the skillet and spoon the sauce over them. Reduce the temperature to low, cover and cook 5 minutes. Remove the lid and continue to cook until the liquid thickens, about 5 minutes.
• Serve the chops with the onion gravy spooned on top.

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.

ONION PAN-FRIED PORK CHOPS

Steps:

• Before opening the onion soup mix, use your hands to crush the larger bits of onion in the packet. Open the packet, and pour the mix into a shallow bowl. Stir in the flour.
• Heat the oil in a heavy skillet over medium heat. The oil is hot enough when a pinch of the flour mixture sizzles when tossed into the oil. Coat pork chops in the onion soup mixture, and shake off the excess. Carefully place in the hot oil. Turn chops over after about 30 seconds to quickly sear both sides. Cook for about 4 minutes per side, or to desired degree of doneness.

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).

PORK CHOPS SMOTHERED IN CARAMELIZED ONIONS

Steps:

• Season both sides of pork chops with garlic powder, sage, thyme, salt and pepper.
• Melt 2 tbs. butter in a large skillet over medium heat, evenly coating the bottom of the skillet.
• Increase heat to medium-high. Cook both sides of chops for 10-15 minutes until lightly browned. (Note: It is okay if the chops are not completely done, as there is more cooking time to come.).
• Push chops to outside edges of skillet. Melt the remaining 1 tbs. butter in the center of the skillet and add onions to the center of the skillet, sprinkling with sugar.
• Replace skillet cover and cook for 10 minutes, frequently tossing and stirring onions with a spatula. Onions are caramelized when tender and medium-brown in color. My husband prefers cooking them until slightly burned, as the flavor intensifies. (Note: Don't forget to watch your chops to make sure they don't burn.).
• Check chops for doneness before serving. They will be done when a fork piercing the thickest part of the chop draws clear juice. If the juice is pink, cook chops a bit longer until done. (Note: Make sure to watch onions, so they don't burn.).
• Serve pork chops with caramelized onions piled on top.

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!

ONION AND GARLIC SMOTHERED PORK CHOPS

Steps:

• Heat the olive oil in pan on top of stove over medium heat until very hot.
• Sear pork chops on both sides; remove from pan.
• Reduce heat and sauté onion and garlic until soft.
• Return pork chops to pan, placing them on top of onions and garlic.
• Add a little water and cover pan tightly with lid.
• Let simmer over medium heat until pork chops are well done, adding a little water as necessary to keep from burning.
• Remove chops from pan and let the sauce cook until thickened.
• Spoon over chops to serve.
• Note: If you want more "gravy" add water and flour at the end to thicken.

SMOTHERED PORK CHOPS

Steps:

• Pat the chops dry with a paper towel, and season with salt and pepper.
• Combine the flour, onion powder, garlic powder, cayenne, smoked paprika, salt, and pepper on a rimmed plate. Dredge the chops through the mixture on both sides.
• Heat a large cast-iron skillet over medium heat, and coat with the oil. When the oil is hot, slip in the chops and fry on each side, about 5 minutes per side, until golden brown. Remove the chops to a plate and set aside.
• Toss the green onions into the pan, and sauté until fragrant, about a minute. Add 3 tablespoons of the seasoned flour (left over from dredging the pork chops) to the skillet, and stir with a wooden spoon until it makes a paste. Slowly whisk in the chicken broth, making sure there are no lumps. Turn up the heat, and allow the chicken broth to reduce and thicken, occasionally stirring. Once the sauce coats the back of your wooden spoon, pour in the buttermilk, and add a dash of hot sauce. Stir to combine.
• Return the pork chops to the skillet, and simmer for 15 more minutes, until the chops are cooked through. Sprinkle with chopped parsley before serving.

BAKED SMOTHERED PORK CHOPS

Steps:

• Preheat oven to 350°. In a shallow bowl, combine flour, salt and pepper. Add pork chops, 1 at a time, and turn to coat. , In a large skillet, brown pork chops in oil on both sides. Arrange in a single layer in an ungreased 13x9-in. baking dish. In a large bowl, combine soup, 1/2 cup sour cream, broth, ginger and rosemary; pour over chops. Sprinkle with half the onions. , Cover and bake until tender, 45-50 minutes. Stir remaining sour cream into sauce. Sprinkle with remaining onions. Bake, uncovered, until onions are browned, about 10 minutes longer.