The Neeleys Smothered Pork Chops Food

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SMOTHERED PORK CHOPS



Smothered Pork Chops image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

4 bone-in center-cut pork chops (about 1 inch thick)
Kosher salt
1/2 teaspoon Cajun seasoning
3/4 cup all-purpose flour
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
1 large onion, sliced 1/4 inch thick
1 tablespoon fresh thyme, chopped
1 1/2 cups low-sodium chicken broth
2/3 cup buttermilk
Store-bought biscuits, for serving (optional)

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.

SHAKE N' SHIMMY PORK CHOPS



Shake n' Shimmy Pork Chops image

Provided by Patrick and Gina Neely : Food Network

Time 1h35m

Yield 4 servings

Number Of Ingredients 11

2 quarts water
1/4 teaspoon salt
3 tablespoons sugar
1 tablespoon brown sugar
Four 1-inch thick pork chops
2 cups panko bread crumbs
1/2 cup finely grated Parmesan
2 tablespoons chopped parsley leaves
Kosher salt and freshly ground black pepper
3 large eggs, beaten
Vegetable oil, for grill grates

Steps:

  • Add the the water, salt, sugar and brown sugar to a large pot, and put the pork chops into the brine, allowing them to soak for 1 hour.
  • Preheat a grill to medium heat.
  • Add the panko, cheese, parsley, salt, and pepper, to taste, to a large heavy duty resealable plastic bag. Add the beaten eggs to a casserole dish. Remove the pork chops from brine. Dredge the chops through the eggs and shake them, 1 at a time, in the bread crumb mixture.
  • Oil the grill grates with a clean tea towel dipped in vegetable oil. Put the chops on the grill and cook for 10 minutes with the lid shut. Flip the pork chops and cook, covered, for another 10 minutes. Transfer the chops to a serving platter and serve.

PAT'S SMOKED PORK CHOPS



Pat's Smoked Pork Chops image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 4h25m

Yield 4 servings

Number Of Ingredients 11

4 tablespoon salt
2 tablespoons freshly ground black pepper
2 tablespoons dark brown sugar
2 tablespoons ground thyme
2 tablespoons onion powder
1 tablespoon cayenne pepper
4 center cut, bone-in pork chops
1 cup apple cider
1 tablespoon brown sugar
1/2 cup Neely's BBQ sauce, or store-bought BBQ sauce
1 tablespoon buttermilk

Steps:

  • Mix salt, black pepper, brown sugar, thyme, onion powder and cayenne together in a small bowl. Rub pork chops with the spice mixture. Wrap and place in refrigerator for a few hours.
  • Set up your grill/smoker for indirect heat at 275 degrees F., using charcoal and add a handful of the soaked apple wood chips onto the coals.
  • Place pork chops on the grill. Close grill and maintain a temperature of 275 degrees F, adding more charcoal and chips, as necessary. Let smoke for 1 hour and 10 minutes, until the pork chops are firm to the touch. Transfer to serving plates and serve with the BBQ sauce.
  • In a medium saucepan over medium-low heat, add the apple cider and brown sugar and stir to combine. Allow to reduce for 25 minutes. Reduce the heat to low, pour in the BBQ sauce and stir well. Once sauce has warmed, turn off the heat. Add buttermilk and stir to incorporate. Serve over pork chops.

GRILLED SWEET AND TANGY PORK CHOPS



Grilled Sweet and Tangy Pork Chops image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 29m

Yield 4 servings

Number Of Ingredients 17

Four 1 1/2-inch thick center cut bone in pork chops
Neely's Seasoning Salt, recipe follows
Sweet and Tangy Glaze, recipe follows
2 tablespoons kosher salt
1 tablespoon onion powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/4 cup apple cider vinegar
1/4 cup tablespoon real maple syrup
2 tablespoons ketchup
2 tablespoons Dijon mustard
1 dash Worcestershire sauce
1 dash hot pepper sauce (recommended: Tabasco)
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the grill to medium-high heat.
  • Season the pork chops lightly on both sides with the Seasoning Salt. Remember, we aren't rubbing the chops.
  • Grill the chops for 5 to 7 minutes per side. Brush them with the Sweet and Tangy Glaze the last 5 minutes of grilling. Internal temperature should register 145 degrees F on an instant-read thermometer. Remove the chops from the grill to a serving platter and allow them to rest for 5 minutes before serving.
  • Mix the salt, onion powder, black pepper, garlic powder, celery seed, cayenne, and smoked paprika in a small bowl. Reserve a small amount for another use.
  • You can store the remaining Seasoning Salt in an airtight container for up to 6 months.
  • In a small bowl, mix together the apple cider vinegar, maple syrup, ketchup, mustard, Worcestershire, and hot sauce. Season with salt and pepper, to taste, and refrigerate if not using immediately.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Make and share this Smothered Pork Chops recipe from Food.com.

Provided by Brookelynne26

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup all-purpose flour
1/4 cup coarse stone-ground cornmeal (can also use fine or medium grind)
2 teaspoons kosher salt, plus more to taste
1 1/2 teaspoons fresh ground black pepper, plus more to taste
1/2 cup whole milk
1 large egg yolk
1 1/2 cups peanut oil or 1 1/2 cups canola oil
4 bone-in center-cut pork loin chops (about 2 1/4 pounds)
1 1/2 cups diced yellow onions (about 1 large)
4 teaspoons all-purpose flour
1 1/3 cups chicken broth
2/3 cup whole milk or 2/3 cup half-and-half

Steps:

  • Cook the pork chops: Whisk together the flour, cornmeal, salt, and black pepper in a broad, shallow bowl until thoroughly combined. Transfer to a large plate, spreading the mixture in a flat, even layer. Wipe the bowl clean with a paper towel, and pour the milk into it. Add the egg yolk and whisk until thoroughly combined.
  • Preheat the oven to 250°F, and place a heatproof platter lined with a double thickness of paper towels inside.
  • Pour the oil into a 10-inch skillet to a depth of about 1/2 inch, and put over high heat. When the oil reaches 375°F on a frying thermometer, turn the heat down to medium high. Submerge 2 of the pork chops in the bowl of egg wash until they're completely coated, letting any excess drip back into the bowl. Press each chop firmly into the flour mixture on the plate, then flip it to coat the other side. Roll each chop around in the dredge so that the sides get an even coating of flour, too, then slide it gently into the hot oil. When both chops of the batch are in the oil, cover the pan, and fry until the bottom side of the chops is alluringly browned, about 2 minutes. Then flip them and continue to cook for about 2 minutes, uncovered, until the second side is browned. Using sturdy tongs, carefully transfer the chops to the plate in the oven. Repeat with the remaining 2 chops.
  • Make the gravy: Once all the chops are in the oven, pour off all but 1 tablespoon of the oil, and add the onion to the pan. Cook, stirring, until fragrant and translucent, but not browned, about 4 minutes. Scatter the flour in the pan and cook, stirring for about 3 minutes, until the flour is distributed evenly throughout the onion and is toasty. Add the broth and milk, and whisk until smooth. Bring to a simmer and cook, stirring, until the gravy is thickened, about 2 minutes. Season to taste with salt and black pepper.
  • Remove the chops from the oven and arrange them on a long platter. Smother them with the gravy and bring to the table.

Nutrition Facts : Calories 1482, Fat 102.3, SaturatedFat 20.6, Cholesterol 366.2, Sodium 1422.2, Carbohydrate 29.7, Fiber 2.3, Sugar 6.5, Protein 107.5

SMOTHERED PORK CHOPS



Smothered Pork Chops image

PAT Have mercy-I could eat pork chops 7 days a week. I eat 'em grilled, fried, or baked, but my absolute favorite is a smothered pork chop. When I pull up and smell the fantastic aroma coming from the stovetop, it stops me in my tracks. That's Tanya, working her magic. GINA Okay . . . if my sister wasn't my sister, I would think she is trying to get my man! She knows that he loves pork chops, and I am the only one other than his mama who is supposed to know that! Tanya uses all the right ingredients: adding chicken broth for more moisture, and a dash of hot sauce and cayenne to spice it up (hey, sister, that's my thang). This is the only time I will bend on letting someone cook for Pat!

Yield serves 4

Number Of Ingredients 13

4 pork chops, 1 inch thick, bone-in
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 tablespoons onion powder
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon smoked paprika
1/4 cup peanut oil
6 green onions, thinly sliced
2 cups chicken broth
3/4 cup buttermilk
Dash of hot sauce, preferably Tabasco
Chopped fresh flat-leaf parsley, for garnish

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.

NEELY'S GRILLED BBQ PORK CHOPS



Neely's Grilled BBQ Pork Chops image

I got this recipe from Food Network, off of Paula Deen's show. The Neely's made some beautiful BBQ Pork Chops, and let me tell you, They are to die for!!! Give 'em a try, I'm sure you'll love them!!!

Provided by amievv821

Categories     Pork

Time 8h25m

Yield 4 serving(s)

Number Of Ingredients 16

4 pork chops (about 1/2-inch thick)
1 cup paprika
3 1/2 tablespoons sugar
1/2 teaspoon onion powder
2 cups ketchup
1 cup water
6 tablespoons brown sugar
5 tablespoons white sugar
1 1/2 teaspoons fresh ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons mustard powder
1 1/2 teaspoons paprika
1/2 lemon, juice of
1 teaspoon Worcestershire sauce
1/2 cup apple cider vinegar
1 teaspoon light corn syrup

Steps:

  • Mix 1 cup paprika, 3 1/2 tablespoons sugar, and 1/2 teaspoon onion powder in a small bowl. Apply to each pork chop.
  • For the sauce: Combine all of the sauce ingredients in a large saucepan or Dutch oven.
  • Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking.
  • Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours.
  • Place pork chops in a large freezer safe plastic bag. Pour 2 cups of Neely's BBQ sauce into bag. Marinate in refrigerator for 8 hours.
  • Place pork chops on grill and cook until internal temperature is 160°F
  • Reapply BBQ sauce to pork chops prior to serving.

Nutrition Facts : Calories 630, Fat 18.7, SaturatedFat 5.6, Cholesterol 75, Sodium 1440.5, Carbohydrate 97.2, Fiber 11.5, Sugar 78.3, Protein 29.4

THE NEELEY'S SMOTHERED PORK CHOPS



The Neeley's Smothered Pork Chops image

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

4 pork chops
1/8 teaspoon sea salt
1/4 teaspoon cracked black pepper
1 cup flour
2 tablespoons onion powder
1 tablespoon garlic powder
1 teaspoon cayenne pepper
2 teaspoons smoked paprika
1/4 cup peanut oil
1 medium onion, diced
2 cups chicken broth
3/4 cup buttermilk
3 teaspoons hot sauce

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.

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