Smothered Pork Chops
Servings: 4 chops
Ingredients
- 4 bone-in pork chops 1" thick
- 1/2 Tbsp. garlic powder
- 1/2 Tbsp. onion powder
- 1/2 tsp. cayenne
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup flour
- 2 Tbsp. olive oil
- 1 Tbsp. butter
Gravy
- 1 Tbsp. butter
- 1 large sweet onion thinly sliced
- salt
- 4 cloves garlic minced
- 1 tsp. fresh rosemary chopped
- 1/2 cup chicken broth
- 3/4 cup heavy cream
Instructions
- Pat the pork chops dry with paper towels to remove any moisture.
- Combine spices and rub into pork chops.
- Dredge each chop in the flour and shake off the excess. Set aside the remaining flour.
- Heat olive oil and butter in a heavy skillet over medium heat. Fry the pork chops on each side until dark golden.
- Remove pork chops from the pan and keep warm.
Gravy
- In the same pan, heat butter over medium heat.
- Add sliced onions and a pinch of salt. Cook, stirring occasionally, until soft and caramelized, about 10 minutes.
- Add the garlic and rosemary; cook until fragrant, about 30 seconds.
- Add 2 Tbsp. of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
- Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
- Whisk in the heavy cream and simmer for 1-2 minutes until thick.
- Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes.
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