Smothered Pork Chops Recipe
Ingredients
Scale
- 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
- Preheat oven to 300F.
- 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.
- 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.
- 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.
- 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.
- In a small bowl dissolve the corn starch using the remaining 1 tablespoon of broth
- 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.
Find it online: https://cullyskitchen.com/smothered-pork-chops-recipe/
