Smothered Pork Chops Recipe

smothered pork chops recipe

This Smothered Pork Chops Recipe has a lot of cooking time involved, but it is well worth the time, and effort. It is a simple recipe that doesn’t require a lot of ingredients, and because of the slow cooking time, the chops are tender and delicious.
I served this dish with mashed potatoes, because of the gravy this recipe creates, which was an excellent choice. The gravy was really good and I could have used more of it.
If you like Smothered Pork Chops or have never tried them, put this Smothered Pork Chops Recipe on the supper menu. Enjoy

 

Smothered Pork Chops Recipe
Recipe Type: Main
Author: Patricia
Prep time:
Cook time:
Total time:
Serves: 5 chops
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Smothered Pork Chops Recipe

  • Author: Cullys Kitchen
Scale

Ingredients

  • 5 thin cut bone-in pork chops (about a ½ inch thick)
  • 1 teaspoon onion powder
  • 11/ 2 teaspoon paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne pepper or to taste
  • 1 ½ tablespoon vegetable oil
  • 1 tablespoon butter
  • 2 large onions (sliced into ¼ inch slices)
  • 2 cloves garlic (minced)
  • ¼ teaspoon thyme
  • ¾ cup beef broth plus 1 tablespoon
  • 1 bay leaf
  • 1 teaspoon cornstarch
  • 1 teaspoon apple cider vinegar

Instructions

  1. Preheat oven to 300F.
  2. In a small bowl whisk together the onion powder, salt, pepper, paprika, and cayenne pepper until thoroughly combined. Cut 2 slits in each chop about 2 inches apart and 2 inches deep. Trim any excess fat, pat chops dry, and rub the spices into both sides of the chops.
  3. In a large skillet (12-13 inches-I used my chicken fry pan for this to give me a little extra room) using the cooking oil brown the pork chops on both sides over medium-high heat. Set aside on a platter.
  4. Melt the butter in the skillet and cook the onions until they start to brown. Add the garlic and thyme and continue cooking until fragrant. Stir in ¾ cup beef broth and add the bay leaf to the mixture. Return the pork chops, with any juices to the pan, cover, and bake for 1 ½ hour or until pork chops are tender.
  5. Remove pork chops to a serving platter and tent with aluminum foil to keep warm. Remove the bay leaf, and then run the juices through a strainer. Spoon the onions over the top of the chops.
  6. In a small bowl dissolve the corn starch using the remaining 1 tablespoon of broth
  7. After the juices settle remove any excess fat from the top. In the same skillet boil the juices until reduced to about 1 cup, while stirring and scraping any cooked bits from the bottom of the skillet. Simmer until mixture is thickened, and then stir in the cider vinegar. Pour the gravy over the chops and serve hot.

Adapted from Cooks Country Meat Book

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