Then, it's time for the chicken broth and cream. Once the onion has softened, add the flour and stir until it coats the onions. If there is barely any oil left behind, add an additional 1-2 tablespoons (just enough to thinly coat the bottom of the pan) to sauté your onion.Ĭook the onion until softened, taking care to scrape up any yummy bits left behind from the pork chops. Once the chops have developed a nice golden-brown crust, set them aside on a plate and add the onions to the pan. If the pork chops are getting too dark too fast, take control and reduce the heat to the proper setting. Medium-high heat is the correct heat setting to achieve this goal on most stovetops and burners. The point of pan-frying your pork chops is to develop a golden-brown crust. You'll know your oil is ready when you sprinkle flour across it and it sizzles back at you. PAN-FRY THE CHOPSĪllow both your pan and the oil time to come to temperature before adding the dredged pork chops to the oil. This one is simple and straight-forward: Adding seasoning to the pork chops, as well as the dredge, ensures there is flavor in every single bite. If you're wanting a smothered recipe but not feeling pork chops, give our Smothered Chicken recipe a try! SEASON AND DREDGE IN FLOUR Add the pork chops to the gravy and simmer to cook through.Remove chops from the pan and add the onion.Pan-fry until golden brown on each side.Season the pork chops and dredge in flour.This gives you control over the sodium levels and will keep your Smothered Pork Chops from being too salty. There's not too much that needs to be said on the matter of chicken broth, other than you need to use unsalted chicken broth. Canola or avocado oil are both great options for pan-frying your chops over medium-high heat. Different oils have different smoke points, which (in a nutshell) means some oils will make certain foods burn faster than others. Plain and simple, the oil you use matters. Keep it classic with a simple mixture of Kosher salt, black pepper, garlic powder, and onion powder. There's no need to get carried away with the seasoning when it comes to Smothered Pork Chops. You'll be using it as a dredge for your pork chops, as well as a thickener for your gravy. USE THE RIGHT FLOURĭo not stray from all-purpose flour. Boneless pork chops will cook faster than bone-in. Make sure you get thick-cut chops, as different sized pork chops call for different cook times. WHICH PORK CHOPS TO BUY FOR SMOTHERED PORK CHOPS?įor Smothered Pork Chops, you'll want to stick with boneless, thick-cut pork loin chops. It all takes place in one pan, and it is absolutely glorious. The end result is perfectly cooked, tender and juicy pork chops smothered in a delicious, savory sauce. To finish cooking, the chops go for a quick braise in a creamy Pork Chop Gravy. The pan-fry adds flavor and texture to the chops but does not cook them all the way through. First, the chops are dredged in flour and pan-fried. Smothered Pork Chops are a 2-part pork chop recipe. Love pork chops? Add our family favorites Baked Pork Chops and Pork Chop Casserole to your dinnertime lineup! WHAT ARE SMOTHERED PORK CHOPS? Plus, how to store and freeze Smothered Pork Chops.3 ways to tell when your pork chops are done.The #1 tip for making a smooth and creamy Pork Chop Gravy!.What you need to know for perfect pan-frying.In addition to the absolute best Smothered Pork Chop Recipe, we'll cover everything you need to know and more: Yes, please. Serve your chops over fluffy white rice, smother them with onion gravy, and get ready to experience Southern comfort food at its finest. Smothered Pork Chops are a savory staple in Southern kitchens for good reason: Thick and juicy pan-fried pork chops braised in a velvety smooth gravy.
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