SMOTHERED PORK CHOPS
Seared pork chops covered with fresh mushrooms, then baked smothered in a sinfully delicious sauce full or bacon, onions, cream, and a touch tomato sauce. A dish so full of flavor everyone will be wandering around the house looking for their socks. Quick and easy comfort food sure to please family and dinner guests. Note:The tomato sauce can be substituted with ketchup or tomato paste in a tube.
Provided by JTsMom
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
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.
CHEF JOHN'S SMOTHERED PORK CHOPS
You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 369.8 calories, Carbohydrate 7.7 g, Cholesterol 80.3 mg, Fat 24.8 g, Fiber 0.8 g, Protein 27.8 g, SaturatedFat 8.8 g, Sodium 78.6 mg, Sugar 2.4 g
THE NEELEY'S SMOTHERED PORK CHOPS
Smothered pork chop and chicken recipes are all over the South. This one came from the Neeley's Celebration cookbook. I think the buttermilk is what makes this my favorite. I kind of adapted the original recipe a little bit to fit my family's tastes.
Provided by GingerlyJ
Categories Pork
Time 40m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 13
Steps:
- Pat the porkchops dry with a paper towel and season with salt and pepper.
- Combine the flour, onion powder, garlic powder, cayenne and paprika.
- Dredge the chops in flour mixture on both sides until lightly coated.
- Heat a cast iron skillet over medium heat and coat with the peanut oil.
- When oil is hot, slip in chops and fry on each side, about five minutes per side, until golden brown.
- Remove chops from pan and set aside.
- Add onions to pan and saute until fragrant, about a minute.
- Add three tablespoons of the seasoned flour left over from dredging the 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.
- Add hot sauce and stir to combine.
- Return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.
SMOTHERED PORK CHOPS
Pork chops smothered in a bacon/onion gravy. Trust me, this is awesome...not a bit bland. It is one of my families favorite dishes!
Provided by SharleneW
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
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
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
- Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
- Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture.
- Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.
- To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.
- Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.
- Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.
SMOTHERED PORK CHOPS
Provided by Emeril Lagasse
Categories main-dish
Time 1h45m
Yield 4 servings (2 chops each)
Number Of Ingredients 22
Steps:
- Season both sides of the chops with the Essence.
- Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. 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 black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and 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; reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves.
- Remove from the heat. Serve with either steamed white rice or rice pilaf.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
SMOTHERED PORK CHOPS
Juicy Smothered Pork Chops seared and cooked in a rich onion gravy is delicious and easy dinner recipe perfect for any night of the week! Not for the faint hearted, you can serve them with anything... think mashed potatoes or white rice to soak up the delicious sauce... OR roasted veggies to make a complete meal!
Provided by Karina
Categories Dinner
Time 40m
Number Of Ingredients 18
Steps:
- Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
- Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
- Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
- Remove pork chops from the pan and keep warm.
- In the same pan, heat 1 tablespoon of butter over medium heat.
- Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
- Add the garlic and thyme; cook until fragrant, about 30 seconds.
- Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
- Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
- Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
- Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
- Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.
Nutrition Facts : Protein 22 g, Fiber 2 g, Sugar 4 g, Calories 355 kcal, Carbohydrate 19 g, SaturatedFat 7 g, Fat 21 g, ServingSize 1 serving
SMOTHERED PORK CHOPS IN THE OVEN
These chops are definitely food for the soul. And let's face it, there's nothing better than a plate of "reminds me of home" comfort food to warm the body or lift the spirit. You can't get more comforting than smothered pork chops in the oven. Serve with mashed potatoes and fresh corn on the cob. The extra sauce from the chops can be used as gravy for mashed potatoes.
Provided by Lola
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h5m
Yield 5
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a large skillet over medium-high heat until it begins to bubble, being careful not to burn. Stir in minced garlic and cook until fragrant, about 1 minute. Add pork chops and cook until browned, about 3 minutes per side. Transfer chops to a large baking dish, leaving pan drippings in the skillet.
- Bake chops in the preheated oven for 20 minutes.
- Meanwhile, add sour cream to the skillet and whisk together with the pan drippings until smooth. Add canned soup and whisk until incorporated.
- Remove chops from the oven and pour sour cream-soup mixture over top. Return to the oven and bake until chops are no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
- Remove from the oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 564.1 calories, Carbohydrate 12.3 g, Cholesterol 129.5 mg, Fat 44.7 g, Protein 28.5 g, SaturatedFat 23.4 g, Sodium 950.9 mg, Sugar 1.9 g
SMOTHERED PORK CHOPS
This meal is definitely worth the wait... When it's complete the pork chops are so tender and perfectly seasoned...Ohhh and the gravy tastes so good on a bed of rice. I came up with this on my own as an easy put together meal with ingredients that you have right in your home...Baking this in a glass dish allows you to see the juices bubbling as it cooks and the gravy thickens.
Provided by goldenbkll
Categories Pork
Time 3h30m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375.
- Washed your pork chops, pound them with a good meat tenderizer mallet, not to flatten.
- Add a little meat tenderizer seasoning as well as your own choice of seasonings to taste to both sides of meat. For mine I use Garlic Powder, Lemon Pepper, Soul Seasoning, Mrs. Dash (No Salt) Original and Table Blend, Onion Powder and Pepper.
- Place seasoned pork chops in a glass 13x9 pan.
- Add enough water to the pan not to cover the meat.
- Tightly cover with foil.
- Bake in oven until meat is tender (you can easily pierce with a fork).
- Check about in 1 1/2 hours, if not tender recover tightly and cook checking every 30 minutes.
- Once tender remove about 1/2 the liquid.
- Pour can of cream of mushroom into a bowl.
- Take the flour and add a little cold water to make a rue.
- Stir rue into cream of mushroom soup- this will thicken the soup as it cooks.
- Pour mixture on top of pork chops mixing in with the remaining liquid.
- Recover and cook additional 30 minutes for gravy to bubble around chops.
- Gravy will thicken more once removed from oven and allowed to rest.
- Serve with rice and veggies.
SMOTHERED PORK CHOPS
This is pure comfort food. I serve this with mashed potatoes to use all the gravy, and a green vegetable. If you want it thicker, you can add some cornstarch mixed with water to the sauce to thicken.
Provided by chia2160
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
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 AND GRAVY
Gather the family for a comforting homemade dinner of southern-style smothered pork chops and gravy! Cook these in the slow cooker or oven for a tender, juicy, and flavorful meal.
Provided by I Heart Recipes
Categories Main Dish
Time 30m
Number Of Ingredients 10
Steps:
- Season the pork chops with 1/4 tsp freshly cracked black pepper, 1/2 tsp of salt.
- Toss the all purpose flour into a large freezer bag, then toss in the pork chops.
- Shake the bag until the pork chops are well coated.
- Remove the chops from the bag, and shake off the excess flour.
- DO NOT THROW AWAY THE EXCESS FLOUR.
- Pour the vegetable oil into a skillet, and warm it up over medium heat.
- Once the oil is hot, start adding in the pork chops.
- Fry each side of the chops for about 30 seconds, then remove from the oil, and set to the side.
- Once all the chops are down, toss in the onions, and fry until they are translucent.
- Sprinkle in the flour, and stir until the onions are coated with flour.
- Cook until the flour turns golden brown.
- Pour in the chicken broth, and stir to prevent lumps.
- Next, pour in the half & half, and stir.
- Add in the minced garlic, celery flakes, and remaining salt & pepper.
- Stir, until everything is well incorporated, and turn the heat off.
- Slow cooker instructions
- Place the pork chops into the slow cooker.
- Pour the gravy all over the pork chops.
- Place the lid on the slow cooker, and cook on high for 3 hours.
- Oven instructions
- Place the pork chops into a 9 x 15 bake dish.
- Pour the gravy all over the pork chops.
- Cover the dish with a lid or aluminum foil.
- Bake on 350 F for 1 hour and 25 minutes.
- Serve and enjoy!
SMOTHERED PORK CHOPS
Cook up some tender and juicy Smothered Pork Chops tonight, and your guests will truly enjoy every bite of this onion and gravy-topped masterpiece.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Coat chops with coating mix as directed on package; place in 13x9-inch pan sprayed with cooking spray.
- Toss onions with oil; place over chops.
- Bake 30 min. Pour gravy over chops; cover. Bake 10 to 15 min. or until chops are done (145ºF).
- Remove chops from oven; let stand 3 min. before serving.
Nutrition Facts : Calories 250, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 23 g
SLOW COOKER SMOTHERED PORK CHOPS
This is an easy and delicious pork chop recipe you can throw into a slow cooker and forget about until it is ready. Delicious with a side of veggies and rice or your choice of sides.
Provided by T. Billingham
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 4h10m
Yield 4
Number Of Ingredients 5
Steps:
- Pat pork chops dry and place into a slow cooker. Add mushroom soup, onions, sliced mushrooms, and garlic powder.
- Cook on Low for 8 hours or High for 4 hours, until pork chops are cooked through. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 344.3 calories, Carbohydrate 18.7 g, Cholesterol 65.2 mg, Fat 16.7 g, Fiber 1.1 g, Protein 29.5 g, SaturatedFat 4.5 g, Sodium 1255.1 mg, Sugar 5.3 g
SMOTHERED PORK CHOPS
The gravy from this recipe is great with any side dish. This is my 15 year-old-sons favorite!
Provided by Jana Hart
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Yield 6
Number Of Ingredients 7
Steps:
- Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
- Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 7.8 g, Cholesterol 59.4 mg, Fat 5.2 g, Fiber 0.5 g, Protein 25.8 g, SaturatedFat 1.7 g, Sodium 175.1 mg, Sugar 0.9 g
SMOTHERED PORK CHOPS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle the pork chops all over with salt and the Cajun seasoning. Pour the flour into a shallow bowl. Dredge the chops in the flour, turning to coat, and tap off any excess. Reserve the remaining flour. Heat the olive oil in a large skillet over medium-high heat. Add the chops; cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add the butter, onion, thyme and a pinch of salt to the skillet. Cook, stirring occasionally, until the onion is golden brown, 8 to 10 minutes. Add 2 tablespoons of the reserved flour to the skillet and cook, stirring, 1 minute. Add the chicken broth, bring to a boil and cook until reduced by one-third, about 2 minutes. Add the buttermilk and return the chops to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low and cook until the sauce is thickened and the chops are just cooked through, 10 to 12 minutes. Serve with biscuits.
SMOTHERED PORK CHOPS
Provided by Aaron McCargo Jr.
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- In a small bowl mix together the seasoning salt, pepper, paprika, garlic powder and onion powder. Season each pork chop liberally with the spice mixture. Add the flour to a small bowl and stir in the remaining spice mixture. Dredge the chops in the flour, shaking off the excess.
- In a large cast iron skillet over medium-high heat, add the oil. Sear each chop for 2 to 3 minutes, then flip and sear the other side for an additional 2 minutes.
- Remove from the skillet to a plate and set aside. Add the thyme, onion, garlic and 1 to 2 tablespoons of the seasoned flour and cook until slightly caramelized, about 2 to 3 minutes. Stir in the stocks and with a wooden spoon scrape up any bits from the bottom of the skillet. Add the chops back to the pan and cover. Put in the oven and bake until tender and the sauce has thickened, about 18 to 20 minutes. Remove the chops and sauce to a platter and serve.
SMOTHERED PORK CHOPS
For a satisfying supper, try Tyler Florence's Smothered Pork Chops from Food Network � a creamy buttermilk gravy takes this recipe to the next level.
Provided by Tyler Florence
Categories main-dish
Time 31m
Yield 4 servings
Number Of Ingredients 11
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.
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