An Easy Pork Chop Recipes
This easy pork chop recipe is a southern favorite. The easy pork
chops are covered in thinly sliced onions and gravy, and simmered to a
flavorful finish.
Choose a thicker sliced pork chop that is an even thickness throughout. Chops that are an even thickness will cook evenly with less drying.
Start the chop at a high heat to brown quickly, then finish at lower heat on the stove in the gravy. This produces a more tender and juicy chop.
Watch your heat and do not overcook. Overcooking will cause the chops to dry out. Serve this with a nice bread or biscuit to soak up the extra gravy or over rice.
Easy Smothered Pork Chops
1 Tablespoon Oil
2 Tablespoons Butter
2 Tablespoons flour
2 cups broth, beef, chicken or a combination of the two
4 bone in pork chops, 1/2 to 3/4 inch thick
2 medium yellow onions, sliced thin
2 garlic cloves, minced (2 teaspoons)
1 teaspoon fresh thyme leaved, minced
2 bay leaves
1 tablespoons fresh parsley, minced
2 tablespoons water
salt and black pepper
Choose a thicker sliced pork chop that is an even thickness throughout. Chops that are an even thickness will cook evenly with less drying.
Start the chop at a high heat to brown quickly, then finish at lower heat on the stove in the gravy. This produces a more tender and juicy chop.
Watch your heat and do not overcook. Overcooking will cause the chops to dry out. Serve this with a nice bread or biscuit to soak up the extra gravy or over rice.
Easy Smothered Pork Chops
1 Tablespoon Oil
2 Tablespoons Butter
2 Tablespoons flour
2 cups broth, beef, chicken or a combination of the two
4 bone in pork chops, 1/2 to 3/4 inch thick
2 medium yellow onions, sliced thin
2 garlic cloves, minced (2 teaspoons)
1 teaspoon fresh thyme leaved, minced
2 bay leaves
1 tablespoons fresh parsley, minced
2 tablespoons water
salt and black pepper
- Heat the oil in a large skillet over high heat. Season the pork chops with pepper.
- Brown the pork chops in the oil, turn and brown the second size. When brown, transfer to a platter and set aside.
- Reduce the heat to medium and add the butter and onions and a little salt. Cook for about 5 minutes until the onions are softened and browned.
- Add the flour and cook, stirring until the flour is lightly browned.
- Stir in the minced garlic and thyme and cook for a few seconds until fragrant.
- Increase the heat to medium high. Add the broth slowly, whisking until well mixed. Add the bay leaves. Bring to a boil. Scrape the bottom of the skillet to loosen any brown bits on the bottom of the pan.
- Return the chops to the skillet and cover them with the onion gravy.
- Reduce the heat again to low and simmer until the pork is tender and done, about 30 minutes.
- Remove the chops to a platter and cover with foil to keep warm. Increase the heat to medium high and cook the gravy rapidly until the sauce is reduced to a gravy thickness. Remove the bay leaves. Add the parsley. Adjust seasonings if needed with salt and pepper.
- Pour the gravy over the chops and serve.
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