Posted on 01/15/2022 1:30:40 PM PST by mylife
You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice. Ingredients
Original recipe yields 4 servings
4 large bone-in pork chops, about 1 inch thick 1 teaspoon poultry seasoning salt and freshly ground black pepper to taste 2 tablespoons vegetable oil 1 tablespoon butter 1 large yellow onion, sliced 4 cloves garlic, minced 1 ½ tablespoons all-purpose flour 1 ½ cups chicken broth ¼ cup buttermilk ¼ cup water
• DirectionsInstructions Checklist Step 1 Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
Step 2 Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
Step 3 Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
Step 4 Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.
(Excerpt) Read more at allrecipes.com ...
“I bake because punching people is frowned upon.”
Hilarious!!
Saved. Thank you.
Later
I’ve tried one of his recipes and about an hour ago got told in no uncertain terms to never ever make his “wonder” bread again.
Exactly.
He’s an obnoxious, ignorant libtard but knows how to cook.
I saw no politics.
That looks wonderful! Thanks for posting that link. I added it to my “must try” list.
I drooled.
That recipe is the most delicious I have ever made. I put it over rice and it has this kind of ‘French’ tasting creamy gravy which is way out of anything I’ve ever made. Light and the pork is melt in your mouth. I kid you not, that recipe is a winner.
I didn’t do the peas though. And I did the apple cuttings but that was the first time and realized totally unnecessary. Just spoon it over rice, it is delicious.
That recipe is the most delicious I have ever made. I put it over rice and it has this kind of ‘French’ tasting creamy gravy which is way out of anything I’ve ever made. Light and the pork is melt in your mouth. I kid you not, that recipe is a winner.
I didn’t do the peas though. And I did the apple cuttings but that was the first time and realized totally unnecessary. Just spoon it over rice, it is delicious.
It looks like the apple cuttings are mainly for decoration, but apple sure does go good with pork!
We used to make a “Bountiful Buttermilk Stew” recipe that I got out of a newspaper over 50 years ago. Similar to this in some ways. It included peas added at the end, too, and they really made the stew.
Mr K (not the one on this forum) usually goes to the grocery store on Sunday - I just made him a list. :D
Fat is flavor .
“I just made him a list. :”
Poke chops
onions
lil cream...
I bet sour cream would be excellent!!
Yes
Before I knew what deglazing a pan was
I was always deglazing the pan
Oh, there’s a term for thst
Bump.
I made this on Friday night - just like in the recipe - and WOW is it tasty. There was a lot left today and best BBQ pork sammich ever.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.