Super Tender Smothered Pork Chops 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.

SUPER TENDER SMOTHERED PORK CHOPS

Steps:

• 1. In a medium bowl, thoroughly blend condensed soup (Do NOT add any water), dry gravy mixes, salt and pepper. Fill one soup can 3/4 full of water and whisk into mixture. Mixture will be very thick. Set aside.
• 2. Sear chops on each side in 1-2 tablespoons of hot oil. Remove from pan and set aside.
• 3. Add one more tablespoon oil, if necessary, to pan.
• 4. Saute onion over medium-low heat until translucent, but crisp/tender - about 5-8 minutes. Stir frequently. Do not allow onions to brown.
• 5. Add garlic and saute for 1 more minute. Do not brown.
• 6. Remove pan from heat.
• 7. Fold onion/garlic mixture into soup mixture.
• 8. Return chops to frying pan.
• 9. Pour soup/onion mixture evenly over chops.
• 10. Cover and bring to a simmer over medium-high heat.
• 11. Lower temperature and simmer gently for 45 minutes to one hour.
• 12. Thinner chops will take about 45 minutes to become really tender.

TENDER BAKED SMOTHERED PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Season each pork chop with salt and pepper. Set aside.
• Mix flour, garlic powder, and onion powder in a bowl; whisk eggs together in a separate bowl; place bread crumbs into a third bowl.
• Place a pork chop in the flour bowl, covering each side very lightly with flour. Move to beaten eggs, making sure to cover. Cover with bread crumbs. Repeat with remaining pork chops.
• Heat vegetable oil in a deep skillet over medium heat. Cook each pork chop in the skillet until well-browned, 3 to 4 minutes per side. Transfer to a 9x13-inch baking dish.
• Melt butter in the same skillet over medium heat. Add shallots and cook until softened, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and cook until they have softened and released their liquid, about 5 minutes.
• Add flour to the skillet and stir into a paste, 1 to 2 minutes. Add sherry slowly and stir until well combined; repeat with chicken broth, and then with heavy cream. Simmer until thickened, about 5 minutes. Season with salt and pepper.
• Spoon gravy over pork chops. Cover the baking dish with foil.
• Bake in the preheated oven for 40 minutes. Remove foil and bake for 10 minutes more. Let rest for 5 minutes before serving.

SMOTHERED PORK CHOPS

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

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.

SOUTHERN STYLE SMOTHERED PORK CHOPS

Steps:

• brown bacon in a large skillet.
• remove and leave grease.
• saute onion and garlic in bacon grease.
• remove and leave grease.
• salt and pepper both sides of the pork chops.
• dredge both sides in flour.
• add to hot grease (you may need to add a bit more oil to the pan).
• brown pork chops on both sides.
• in a seperate bowl combine gravy mix and water. add in the cooked bacon and onions.
• pour over browned pork chops cover and let simmer 20-40 mins (or until pork is at the desired tenderness).
• If the gravy is a little thin you can remove the chops and add a TBS of cornstarch or flour and whisk in until there are no lumps.
• Serve with mashed potatoes and covered with gravy and DEVOUR!