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Southern Smothered Pork Chops




Source of Recipe


The Spruce Eats website


Recipe Introduction


Delicious and truly easy to do. My chops were about an inch thick and were fine. They could have been a bit more tender though, so I think leaving them simmer for at least 20 minutes rather than the 15 called for would be a good idea. I didn’t have any buttermilk, so I used evaporated milk and some buttermilk powder. Serve with rice, mashed potatoes, or noodles.


Recipe Link: https://www.thespruceeats.com/smothered-pork-chops-recipe-101656

List of Ingredients




4 large pork chops, 1 1/2 inches thick (about 2 pounds)
1 teaspoon poultry seasoning
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons vegetable oil
1 tablespoon unsalted butter
1 large yellow onion, sliced
4 cloves garlic, finely minced
1 tablespoon all-purpose flour
1 1/2 cups chicken broth
1/4 cup buttermilk
1/4 cup water


Recipe



Sprinkle both sides of the chops with the poultry seasoning, salt, and pepper.

Heat the oil in a large skillet on medium-high heat. Brown the chops very well – this should take about 5 minutes per side. Make sure that the pan is large enough that the chops don’t get crowded. When browned, remove from the pan and let sit on a plate.

Pour off the oil and turn the heat down to medium. Melt the butter and add the onions and a pinch of salt (no added salt if you’re using salted butter). Cook, stirring often, until the onions are caramelized – about 10-15 minutes. Add the garlic and cook, stirring, until fragrant – about 2 minutes.

Add the chicken broth, buttermilk (see note above), and water. When it comes to a simmer, stir and scrape up any browned bits on the bottom of the pan. Lower heat to low and let simmer gently for about 15 minutes to the thickness that you want (adding a little water if it gets TOO thick).

Place the chops and any accumulated juices to the pan, dipping the tops of the pieces into the gravy before nestling the chops into the gravy. Let simmer for at least 15 minutes (see note above) until the pork reaches 145F and is done.


Serves 4.