The Neeleys Smothered Pork Chops Food

THE NEELEY'S SMOTHERED PORK CHOPS

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.

GRILLED SWEET AND TANGY PORK CHOPS

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.

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.

NEELY'S GRILLED BBQ PORK CHOPS

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.

PAT'S SMOKED PORK CHOPS

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.

SMOTHERED PORK CHOPS

Steps:

• Heat 4 tablespoons of oil in large pan over medium heat. Season pork chops with salt and pepper to taste.
• Dredge pork chops lightly in ½ cup of flour then brown in skillet on both sides. Once browned, remove pork chops from skillet and drain on paper towel. Set aside.
• Next scrape the bottom of the pan getting up all of the browned bits. Add the onion to the pan and saute' for about 5 minutes until a bit browned and tender. Add minced garlic and saute' for 1 minute.
• Push onions and garlic to one side of the pan then add remaining 2 tablespoons of oil to skillet then sprinkle on remaining flour. Constantly stir allowing the flour to brown until it reaches a toffee color (about 5-8 minutes) then pour in chicken stock and water and whisk together.
• Turn heat to high to bring to a boil and season with salt and pepper. Whisk in Worchestershire sauce, creole seasoning and hot sauce then turn heat down to medium.
• Add back in pork chops and put lid on pan for about 25-35 minutes or until sauce has thickened and coats the back of the spoon and pork chops are nice and tender.
• Serve over rice or mashed potatoes and garnish with parsley if you desire.

SMOTHERED PORK CHOPS

Steps:

• Wash chops and sprinkle flour, creole seasoning and garlic powder on both sides.
• In a frying pan add a few tablespoons of oil and heat on medium heat.
• Sear each chop lightly on each side and set aside in a pan. Watch so you don't burn this. You can deglaze the pan at any time if you see the bottom is getting too brown.
• While browning the chops get another large pot (you'll complete the dish in this one) and sauté the chopped onions in a little oil until nice and brown (don't burn them), this will make a nice onion gravy.
• Add the celery, bell pepper and jalapeno and continue to sauté until wilted. Add about a quarter cup of water, stir and continue to cook this down another 30 minutes or so.
• When done browning the chops, deglaze the pan and add this liquid to the large pot.
• Add the pork chops and sliced onion to the pot and stir.
• Add about a quarter cup of water, cover and cook on a med-low fire for about 1 hour or until chops are done. Stir occasionally and add water as needed so you have a little gravy.

SMOTHERED PORK CHOPS IN THE OVEN

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.

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.