RECIPE FOR SMOTHERED POTATOES RECIPES

Name: Smothered Pork Chops
Cook time: 16 min
Total time: 16 min
Yield: 4 to 6 servings
Ingredients: 7 tablespoons salted butter; 4 tablespoons olive oilu00A0; 1 large onion, slicedu00A0; 1 green bell pepper, slicedu00A0; 1 red bell pepper, slicedu00A0; 1 teaspoon seasoned saltu00A0; 1 teaspoon lemon pepperu00A0; 1/2 teaspoon ground cuminu00A0; 1/2 teaspoon cayenne pepperu00A0; Pinch kosher saltu00A0; Pinch freshly ground black pepperu00A0; 1/2 cup plus 3 tablespoons all-purpose flouru00A0; 6 to 8 thin-cut breakfast pork chopsu00A0; 1 1/2 cups low-sodium chicken stocku00A0; 1 tablespoon cream; Smashed Red Potatoes, recipe follows, for serving; 6 large red potatoes; 6 tablespoons salted butteru00A0; Pinch kosher saltu00A0; Pinch freshly ground black pepper

SMOTHERED PORK CHOPS RECIPE | REE DRUMMOND | FOOD NETWORK

Smothered Pork Chops Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 16 minutes

Cook Time 16 minutes

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

7 tablespoons salted butter
4 tablespoons olive oil
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 teaspoon seasoned salt
1 teaspoon lemon pepper
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup plus 3 tablespoons all-purpose flour
6 to 8 thin-cut breakfast pork chops
1 1/2 cups low-sodium chicken stock
1 tablespoon cream
Smashed Red Potatoes, recipe follows, for serving
6 large red potatoes
6 tablespoons salted butter
Pinch kosher salt
Pinch freshly ground black pepper

Steps:

Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture.
Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.
To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.
Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.
Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.

SMOTHERED PORK CHOPS RECIPE | REE DRUMMOND | FOOD NETWORK

Smothered Pork Chops Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 16 minutes

Cook Time 16 minutes

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

7 tablespoons salted butter
4 tablespoons olive oil
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 teaspoon seasoned salt
1 teaspoon lemon pepper
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup plus 3 tablespoons all-purpose flour
6 to 8 thin-cut breakfast pork chops
1 1/2 cups low-sodium chicken stock
1 tablespoon cream
Smashed Red Potatoes, recipe follows, for serving
6 large red potatoes
6 tablespoons salted butter
Pinch kosher salt
Pinch freshly ground black pepper

Steps:

Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture.
Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.
To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.
Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.
Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.

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