Pork chops that have been covered in a thick onion sauce and then grilled. a tasty and simple dinner meal that’s ideal for tonight!
Pork chops smothered in the sauce are not for the weak of heart. You will adore this delicious meal if you enjoy pan-fried pork chops that are moist and luscious! Since they go with everything, consider serving them with mashed potatoes or white rice to sop up the delectable sauce. OR roasted vegetables to create a whole dinner!
Smothered Pork Chops
You’ll keep returning to this feast of crispy-coated pork chops covered in a hearty onion sauce, a Southern comfort food staple. This dish has PLENTY of gravy, which is the BEST accompaniment for a chop.
This recipe is for you if you LOVE pork and are always looking for mouthwatering dishes! You can make a whole dinner by placing them over a mound of warm mashed potatoes or even our buttery mashed cauliflower.
You can also serve some sautéed green beans or snap peas on the side for some greens. Watch them ask for more as they go!
How To Prepare Homemade Smothered Pork Chops?
Pork chops, either bone-in or boneless, should be seasoned and flour-dredged. To use later in the gravy, reserve one or two teaspoons of the flour.
Chops should be fried in oil and butter for the finest flavor and golden brown coating. You will need to cook them in batches if they don’t all fit in your skillet to cook them in a single layer.
To prepare your oven gravy, REMOVE the chops from the pan and cover them with foil to keep them warm.
Slices of onion should be sautéed until tender and browned. This takes ten minutes or so. Add a little bit of chicken broth if the pan gets too dry.
A TBSP. of the remaining flour, along with the garlic and thyme, is added to the pan. Toasted and dissolved flour cooked in the pan prevents the aftertaste of flour in the sauce.
Add some chicken broth and stir in the browned bits you scraped off from the bottom of the pan for flavor.
Buttermilk or heavy (thickened) cream should be WHISKED in. If you don’t have buttermilk, combine 3/4 cup milk with 3 teaspoons of white vinegar and let the mixture sour for 5 minutes until it begins to look somewhat curdled.
When the sauce is nicely thickened and the pork is thoroughly cooked through, SIMMER, add your chops back to the pan, SMOTHER them in the sauce, and let it all simmer together.
Which Sides Complement Pork Chops?
Anything that includes pork is usually a good combination with cornbread. For a milder flavor, try a slice of artisan bread or a crusty French baguette.
You may make a hearty, well-balanced lunch by adding a cooked green vegetable to your plates, such as roasted asparagus or broccoli.
Even though pork is a light protein, the thick onion gravy that coats the pork chops calls for a wine with a strong flavor. To cleanse your palette, sip on some pinot noir.
Ways To Keep Leftovers Fresh
Chops of pork should be thoroughly cooled before being sealed in a container. Keep chilled for up to three days.
More Recipes For Pork Chops
- Easy Pork Chops with Honey and Garlic
- Pork Chops Stuffed with Spinach
- With Creamy Mushroom Sauce on Pork Chops
- 1 pound (500g) bone-in pork chops,* about 3/4-1 inch thick.
- 1/2 tablespoon onion powder
- 2 tablespoons olive oil
- 1/2 tablespoon garlic powder
- 1/2 teaspoon cayenne
- 1 teaspoon seasoning salt
- 1/2 teaspoon fresh cracked black pepper
- 2 teaspoons olive oil
- 1/2 cup all-purpose flour
- 1 tablespoon unsalted butter
- 1 tablespoon unsalted butter
- 1 large onion, thinly sliced
- pinch of salt
- 4 cloves garlic, minced
- 1 teaspoon fresh chopped thyme
- 1/2 cup chicken broth, divided
- 3/4 cup buttermilk or heavy cream
- Chopped fresh flat-leaf parsley, for garnish
PORK CHOP SAUCE
- To remove any moisture, pat the pork chops dry using paper towels. Garlic powder, onion powder, cayenne, seasoning salt, pepper, and olive oil are used to season pork chops.
- Each chop should be thoroughly coated in flour. Shake off any excess, but KEEP THE REMAINING FLOUR.
- In a skillet or pan, melt 2 tablespoons of butter and 2 teaspoons of extra virgin olive oil over medium heat. When hot, cook the pork chops in a single layer for 3–4 minutes per side, or until golden brown.
- Keep warm after removing the pork chops from the pan.
- 1 tablespoon of butter should be heated in the same pan at medium heat.
- Add some salt and the thinly sliced onions. Cook for about 10 minutes, stirring regularly, until tender and caramelized. (If the pan gets too dry, add 1 tablespoon of the chicken broth.)
- Cook for about 30 seconds, or until the garlic and thyme are aromatic.
- The pan should now contain 2 tablespoons of the remaining flour. To dissolve the flour, simmer it with the onions for about two minutes.
- Scrape off the browned bits from the pan’s bottom before adding the chicken broth. Allow the liquid to slightly thicken and decrease for 2 minutes.
- When thick and creamy, whisk in the buttermilk (or cream) and boil for 1-2 minutes.
- Pork chops are returned to the pan. Put them in the sauce and let them boil for approximately five minutes, or until the pork is cooked through (or until the pork is cooked to your desired doneness). If the sauce becomes too thick, add a little cream or stock to thin it out until it reaches the proper consistency (the sauce will continue to thicken owing to the coating on the pig).
- If necessary, taste the food and add salt and pepper. Before serving, garnish with the chopped parsley. Serve hot.
Calories: 355kcal | Carbohydrates: 19g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Fiber: 2g | Sugar: 4g