Smothered Pork Chops – Welcome to a world of pure comfort and flavor with our Smothered Pork Chops recipe. These succulent pork chops are bathed in a rich, savory gravy that will make your taste buds dance with joy. Whether you’re looking for a cozy weeknight dinner or a satisfying Sunday family meal, this recipe is a winner. Get ready to indulge in a classic dish that brings warmth and happiness to your table.
In our household, Smothered Pork Chops have become an absolute favorite. Every time I prepare this dish, the tantalizing aroma fills the kitchen, drawing my family in with eager anticipation. My husband, who is usually reserved in his praise, can’t help but show his excitement as he takes his first bite. It’s like a trip down memory lane for him, reminding him of the comforting meals his mother used to make. And now, it has become our go-to dish, a symbol of love, tradition, and togetherness.
Why This Recipe Will Leave You Craving More?
- Juicy and Tender Pork Chops: Our pork chops are carefully seasoned and seared to perfection, resulting in a juicy, melt-in-your-mouth texture that is irresistible.
- Flavor-Packed Gravy: The star of this dish is the luscious gravy, infused with aromatic herbs and spices, creating a depth of flavor that will leave you craving more.
- Simple Ingredients, Big Taste: With everyday pantry staples like garlic powder, onion powder, and paprika, this recipe delivers big on flavor without requiring a lengthy list of ingredients.
- Versatile and Crowd-Pleasing: Serve these smothered pork chops with creamy mashed potatoes and your choice of roasted carrots or green beans for a complete, satisfying meal that will please the whole family.
Ingredients:
- 4 pork chops (approximately 1 lb. or 450g)
- Salt, to taste
- ¼ cup (30g) all-purpose flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- 3 tablespoons (45ml) olive oil
Gravy:
- 2 cups (480ml) chicken broth
- 1 beef bouillon cube or 1 tsp better than bouillon
- 1 teaspoon low sodium soy sauce (or Worcestershire sauce as a substitute)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried sage
- 4 tablespoons (60g) butter
- 4 tablespoons (30g) all-purpose flour
- 1/3 cup (80ml) half and half
- 2-3 drops Kitchen Bouquet (optional)
Directions:
Sprinkle each side of the pork chops with salt and let them sit for about 30 minutes to enhance the flavor and juiciness. Lightly pound the pork chops with a meat tenderizer to make them more tender.
On a plate, combine flour, garlic powder, onion powder, and paprika. Mix well.
In a separate bowl, combine the chicken broth, beef bouillon, soy sauce, and all the seasonings for the gravy. Stir to combine and set aside.
Pat the pork chops dry and dredge them in the flour mixture just before frying, ensuring an even coating.
Heat olive oil in a large pan over medium-high heat. Sear the pork chops, 2 at a time, for approximately 2 minutes per side until golden brown. Set aside.
Clear any black remnants from the pan, but keep as much brown “fond” as possible, as it adds flavor to the sauce.
In the same pan, melt butter over medium heat. Add flour and whisk together for about 2 minutes until the raw flour smell disappears.
Gradually add the chicken broth mixture and half and half in small splashes, whisking continuously to incorporate. Be careful not to add the liquids too quickly, as it may cause the sauce to break and become less thick.
Bring the mixture to a gentle bubble, then reduce the heat to a simmer, stirring continuously.
For a deeper color, add 2-3 drops of Kitchen Bouquet to the gravy (optional).
Reduce the heat to medium-low, return the pork chops to the skillet, and spoon the sauce over them.
Cover the skillet and let the pork chops cook for 10 minutes. If possible, flip them halfway through using kitchen tongs.
Turn off the heat and leave the cover on, allowing the pork to rest in the skillet for 5 minutes. The internal temperature should read 145°F (63°C) for perfectly cooked pork chops.
Serve the smothered pork chops with creamy mashed potatoes and your choice of roasted carrots or green beans. Get ready to savor the comforting flavors!
Notes:
- If you prefer bone-in pork chops, sear the fat around the outside using kitchen tongs.
- Feel free to adjust the seasonings according to your taste preferences.
- Kitchen Bouquet is optional, but it adds a lovely color to the gravy.
- Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days and reheated when needed.
In conclusion, our Smothered Pork Chops recipe is a true delight that brings comfort, flavor, and a touch of nostalgia to your table. The juicy and tender pork chops, coated in a flavorful crust, perfectly complement the rich and aromatic gravy. This dish has become a cherished favorite in our household, and I’m confident it will become a staple in yours too.
As you savor each bite of these smothered pork chops, you’ll be transported to a place of warmth and togetherness, creating memories that will last a lifetime. Whether you’re enjoying a cozy weeknight dinner or gathering with loved ones for a special occasion, this recipe is sure to impress.
So why wait? Gather your ingredients, put on your apron, and let the enticing aroma fill your kitchen. Indulge in the magic of Smothered Pork Chops, and witness the joy it brings to your family and friends. From our home to yours, we hope this recipe brings you as much happiness and deliciousness as it has brought us. Enjoy!
FAQs
Can I use bone-in pork chops instead?
Absolutely! If you choose bone-in pork chops, sear the fat around the outside to add extra flavor to the dish.
Can I make the gravy ahead of time?
While it’s best to make the gravy fresh for optimal taste, you can prepare it in advance and store it in the refrigerator. When ready to serve, gently reheat the gravy on the stovetop, adding a splash of chicken broth if needed to adjust the consistency.
Can I freeze the leftovers?
Yes, you can freeze the leftover smothered pork chops. Place them in an airtight container or freezer bags, ensuring they are properly sealed. When ready to enjoy, thaw them in the refrigerator overnight and reheat in a skillet or microwave until heated through.
Smothered Pork Chops
Ingredients
- 4 pork chops approximately 1 lb. or 450g
- Salt to taste
- ¼ cup 30g all-purpose flour
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp paprika
- 3 tablespoons 45ml olive oil
Gravy:
- 2 cups 480ml chicken broth
- 1 beef bouillon cube or 1 tsp better than bouillon
- 1 teaspoon low sodium soy sauce or Worcestershire sauce as a substitute
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried sage
- 4 tablespoons 60g butter
- 4 tablespoons 30g all-purpose flour
- 1/3 cup 80ml half and half
- 2-3 drops Kitchen Bouquet optional
Instructions
- Sprinkle each side of the pork chops with salt and let them sit for about 30 minutes to enhance the flavor and juiciness. Lightly pound the pork chops with a meat tenderizer to make them more tender.
- On a plate, combine flour, garlic powder, onion powder, and paprika. Mix well.
- In a separate bowl, combine the chicken broth, beef bouillon, soy sauce, and all the seasonings for the gravy. Stir to combine and set aside.
- Pat the pork chops dry and dredge them in the flour mixture just before frying, ensuring an even coating.
- Heat olive oil in a large pan over medium-high heat. Sear the pork chops, 2 at a time, for approximately 2 minutes per side until golden brown. Set aside.
- Clear any black remnants from the pan, but keep as much brown "fond" as possible, as it adds flavor to the sauce.
- In the same pan, melt butter over medium heat. Add flour and whisk together for about 2 minutes until the raw flour smell disappears.
- Gradually add the chicken broth mixture and half and half in small splashes, whisking continuously to incorporate. Be careful not to add the liquids too quickly, as it may cause the sauce to break and become less thick.
- Bring the mixture to a gentle bubble, then reduce the heat to a simmer, stirring continuously.
- For a deeper color, add 2-3 drops of Kitchen Bouquet to the gravy (optional).
- Reduce the heat to medium-low, return the pork chops to the skillet, and spoon the sauce over them.
- Cover the skillet and let the pork chops cook for 10 minutes. If possible, flip them halfway through using kitchen tongs.
- Turn off the heat and leave the cover on, allowing the pork to rest in the skillet for 5 minutes. The internal temperature should read 145°F (63°C) for perfectly cooked pork chops.
- Serve the smothered pork chops with creamy mashed potatoes and your choice of roasted carrots or green beans. Get ready to savor the comforting flavors!
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