How to Make Smothered Pork Chops
An American classic, smothered pork chops are easy and always delicious.
When sautéing pork chops, there’s a pretty slim margin of error – keep those babies in the pan a couple of minutes too long, and you’ve got a pretty tough and dry dinner on the horizon.
Smothered pork chops aren’t like that. Once you get the technique down (which isn’t hard) you just let those chops simmer slowly a few minutes after frying and they’ll be cooked through and perfect every time – and a couple of extra minutes here or there – won’t matter a bit.
Smothered Pork Chops
- 4 pork loin chops – preferable on the bone, but boneless will work too.
- 1 cup of flour (all purpose, cake, bread…whatever you’ve got will be fine)
- 1 tsp of salt
- ½ tsp of cayenne
- ½ tsp of freshly cracked black pepper
- 1 medium cooking onion, thinly slices
- 1 cloves of garlic, minced
- About ¼ cup of vegetable oil (or if you’ve got it, lard!)
- 1 and 1/2 cups of chicken stock, preferably homemade and definitely low sodium
- Mix the salt, pepper, cayenne and flour together on a plate and then dredge each of the pork chops in the flour, turning each to coat completely. (reserve the flour, you’re going to add some to the pan later on)
- Grab a heavy fry pan large enough to hold the 4 chops at once and heat about half the oil over medium high. When hot, add in the pork chops and fry for a couple of minutes on both sides, or until golden brown on both sides (It doesn’t have to cook through at this stage – just get nicely colored)
- Take the pork chops out of the pan and reserve.
- Add in the remaining oil, and when hot, toss in the sliced onion and cook, stirring occasionally, for about 6 or 7 minutes, or until well softened. Add in the garlic, and stir it around for a minute or two or until things get well fragrant and garlicky
- Now sprinkle in about 1 Tbls of the flour you used for dredging and cook this stirring, for about a minute, or until it’s well absorbed into the onions and oil.
- Next add in the stock, stirring it enthusiastically, until things are smooth (you don’t want any flour lumps). This should thicken to the texture of gravy as it comes to a simmer.
- Bring this to a simmer and then slide the pork chops back into the pan and try to have them as submerged as possible as you let the now thickened sauce finish up the cooking of the pork chops over the next 5 or 10 minutes or so (depending on the thickness of your chops….I advise the test cut method here!)
- Serve each chop with lots of gravy and, of course, with mashed potatoes!
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