Reduce searing time to about 2 minutes per side and finish cooking them in the sauce. Pork chops* about 3/4-1 inch thick.1 tablespoon onįOR GRAVY:2 tablespoon unsalted butter2 large onio thinly slicedpinch of salt8 cloves garlic, minced2 teaspoon fresh chopped thyme1 cup chicken broth, divided1.5 cup buttermilk or heavy creamChopped fresh flat-leaf parsley, for garnish Be very careful not to overcook or dry out your pork chops as they become tough and chewy NOTESĬopy Smothered Pork Chops With Onion Gravy Garnish with the chopped parsley before serving. Taste test and season with salt and pepper, if needed. To make the gravy, heat up the remaining oil with butter, add the onion peeled and chopped juliennne ( in long think strips), and fry gently on a low to medium heat until transluscent. If too thick, add a little cream or broth to thin out until reaching your desired consistency.) Pre-heat the oven at 200 degrees Celsius (400 Fahrenheit) and bake the chops for 15-20 minutes or until cooked through. (The sauce will continue to thicken due the coating on the pork. 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). Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy. You can have a comforting tasty dinner on the table in under an hour. Quick Recipe The Instant Pot makes cooking tender pork chops with gravy a breeze.
#SMOTHERED PORK CHOPS WITH ONION GRAVY FULL#
Let the liquid reduce and thicken slightly, about 2 minutes. Simple Southern Classic Similar to my southern style Smothered Pork Chops, this easy recipe is full of delicious homestyle flavor but takes a lot less effort and very little cleanup.
Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)Īdd the garlic and thyme cook until fragrant, about 30 seconds.Īdd 2 tablespoons of the remaining flour to the pan. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. In the same pan, heat 1 tablespoon of butter over medium heat.Īdd in sliced onions and add a pinch of salt. Remove pork chops from the pan and keep warm. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side. Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. Place pork chops in the gravy, reduce heat, cover skillet, and simmer. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.ĭredge each chop in the flour shake off the excess and KEEP THE REMAINING FLOUR. Stir 2 cups water into onion-mushroom mixture until gravy is smooth bring to a boil. Cover with a towel until ready to serve.Pat the pork chops dry with paper towels to remove any moisture. Add the butter, salt and pepper, then smash again. Carefully remove the bowl and smash the potatoes with a fork. Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes. Add the onions and peppers, coating them in the sauce.
Whisk in the stock a bit at a time, working out all the lumps, then add the cream.
Stir and cook until the roux gets some color on it, about 2 minutes. To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Remove the chops from the skillet and set aside. Dredge the pork chops in the flour mixture.įry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. 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. Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
#SMOTHERED PORK CHOPS WITH ONION GRAVY PLUS#
Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
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