In this dish for smothered pork chops, pan-fried pork chops are covered in a thick, black onion sauce. And you can be sure a dish will be wonderful if the name includes the word “smothered.” A quick and simple dish that will impress. Over hot, cooked rice, serve.
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 Hour 10 minutes
Ingredients:
- 4 large bone-in pork chops
- 1 tsp poultry seasoning
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tbsp butter
- 1 large yellow onion, sliced
- 1 ½ tbsp all-purpose flour
- 1 ½ cups chicken broth
- ¼ cup buttermilk
- ¼ cup water
- salt and ground black pepper to taste
Instructions:
- On both sides, season the pork chops with salt, black pepper, and poultry seasoning. Pork chops should be well-browned on both sides for five minutes in a big skillet that has been heated with vegetable oil over medium-high heat. Place on a platter.
- Melt butter in the same skillet after removing the excess fat. After turning down the heat to medium, toss the onion in the heated skillet for about 15 minutes, or until it is deeply browned and caramelized. Add the garlic and stir. Cook for one minute. Add the flour, stir, and cook for two minutes.
- Stirring will help the browned food remnants at the bottom of the skillet to dissolve as you pour in the chicken stock. Juices from the pork chops on the dish should be added to the sauce. Add buttermilk and blend well. add water Cook the sauce for 15 to 20 minutes, stirring occasionally, until it thickens and the onions start to soften.
- Put the pork chops in the sauce and cover them with sauce. For about 10 minutes, reduce heat to low and simmer the chops until they are soft and well cooked. Chops are served with gravy on top after adjusting the salt and pepper levels.
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