Easy Smothered Pork Chops
https://ift.tt/354ZXsf These smothered pork chops really hit the spot. Thick cut pork chops are pan seared and smothered in onion gravy — just what you need to chase away the winter blues. Make it a meal and serve it over mashed potatoes! Photography Credit: Marta Rivera My family will never turn down a slab of meat that’s been drenched in gravy! These classic Smothered Pork Chops are just the comforting dish my family craves during the cooler months. Hearty thick-cut pork chops (because, let’s be honest, bigger is better) are seasoned, then seared in a cast iron skillet, creating crispy browned bits of flavor that are later used to develop a robustly flavored gravy. WHAT IS THE BEST CUT FOR PORK CHOPS?A center-cut rib chop is the best cut of pork to use in this recipe. Because it comes from the loin of the hog, the least used part of the animal’s body, this means the meat from this area is more tender than cuts from parts of the pig that are used more often. The center-cut rib chop gives you the best of the hog—a tender cut of meat with just enough fat around the edges to help season the dish, plus a bone, which retains moisture as you cook the meat (but is easy to remove later). Choose chops that are a bright pink color with creamy white fat around the edges.
HOW TO TELL WHEN PORK IS COOKEDThe USDA recommends cooking your pork to at least 145°F, and I recommend cooking them no higher than 165°F. The chops will continue to cook for 5-10 minutes after they’re removed from the stove, which means they’ll dry out if left to cook too long. Try not to let them exceed 170°F. TROUBLESHOOTING GRAVYFixing gravy to suit your tastes is pretty simple. Here are some tips:
HOW TO MAKE GRAVY GLUTEN FREEThere are so many gluten-free thickeners on the market these days. I like to use a mixture of 2 teaspoons of cornstarch mixed with a tablespoon of cold water to thicken the gravy. This slurry is used in place of the flour and added to the pan with the beef stock. WHAT CAN I USE IN PLACE OF HEAVY CREAM?If you want to make this dish a little less rich, omit the heavy cream in the gravy, or use whole milk instead. WHAT TO SERVE WITH SMOTHERED PORK CHOPS?For me, mashed potatoes are the preferred accompaniment for smothered pork chops. Spuds are a great vessel for transporting this rich gravy to your mouth. An easy green salad will complete the meal. STORE AND REHEAT LEFTOVERSLeftovers may be kept for 72 hours in the fridge and reheated in the microwave until warmed through. MORE PORK RECIPES FOR DINNEREasy Smothered Pork Chops RecipeIngredients
Method1 Season and sear the pork: In a large (12 to 14-inch) skillet set over medium-high heat, add the oil. While the oil is heating, sprinkle one side of the pork chops with salt and pepper. Place the chops into the hot pan, seasoned side down, and sear for 4 minutes, or until they are a dark, golden brown. While the first sides are searing, season the top side with more salt and pepper. Flip the chops over and cook for another 4 minutes. Transfer the chops from the pan to a platter. You may have to do this in batches for a good sear. 2 Sauté the vegetables: Add the onion and garlic to the pan and cook them over medium heat, stirring frequently for 3-4 minutes or until they are softened and become a deep golden color. 3 Make the roux: Once the onions and garlic are cooked down but still a little glossy, sprinkle flour over the veggies. If the onions aren’t glossy, add 1 tablespoon of oil before adding the flour. Cook the flour for one minute to remove the raw, starchy taste from it. Add 1/4 cup of beef stock to the pan and use your spoon to scrape up the browned bits from the bottom of the pan. The mixture will look like a very thick paste at this point. 4 Finish making the gravy: Combine the cream with the rest of the beef stock and pour this liquid into the pan. Add the rosemary sprigs and bring the mixture up to a gentle simmer, stirring frequently, until thickened. 5 Return the chops to the pan to finish cooking: Nestle the pork chops into the simmering gravy, then cover the pan. Allow the chops to simmer in the thickened gravy for 10 minutes, or until their internal temperature reaches at least 145°F and no higher than 165°F. 6 Serve the chops: Place the pork chops over a bed of mashed potatoes and smother them in the onion gravy. Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you! Products We LoveThis post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. Marta Rivera Marta Rivera is trained chef with over 20 years in the culinary field and the blogger behind Sense & Edibility. She graduated from the Baltimore International Culinary College with degrees in Culinary Arts and Classical Pastries. Her cookbook is Taste and See Cooks. Recipes via Simply Recipes https://ift.tt/2F9fkDA December 29, 2019 at 09:00AM #recipies
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The Flat Belly FixThis is the only 21-day rapid weight loss system that allows you to easily lose an average of 1 lb a day for 21 days without feeling hungry or deprived. The unique and brand new techniques used in this System are proven SAFE. And they do not cause the rebound weight gain common to all the other rapid weight loss systems that are not backed by the latest science. The Flat Belly Fix System takes advantage of a recent scientific discovery that proves the effective weight loss power of an ancient spice. Combined with other cutting-edge ingredients in the patent-pending Flat Belly Fix Tea™ — that you can make right in your own kitchen in minutes — this System is the quickest, easiest and most enjoyable way to quickly get the body you desire and deserve. Click HereCategories
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