SMOTHERED PORK CHOPS WITH BROWN GRAVY RECIPES

Name: Smothered Pork Chops
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4 servings
Cuisine: american
Ingredients: 1 cup all-purpose flour; 2 tablespoons onion powder; 2 tablespoons garlic powder; 1 teaspoon cayenne; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 4 pork chops, 3/4-inch thick, bone-in; 1/4 cup olive oil; 1 cup chicken broth; 1/2 cup buttermilk; Chopped fresh flat-leaf parsley, for garnish

SMOTHERED PORK CHOPS RECIPE | TYLER FLORENCE | FOOD NETWORK

Smothered Pork Chops Recipe | Tyler Florence | Food Network image

For a satisfying supper, try Tyler Florence's Smothered Pork Chops from Food Network ï¿½ a creamy buttermilk gravy takes this recipe to the next level.

Provided by Tyler Florence

Categories main-dish

Total Time 31 minutes

Prep Time 15 minutes

Cook Time 16 minutes

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Steps:

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

SMOTHERED PORK CHOPS - THE PIONEER WOMAN – RECIPES ...

Smothered Pork Chops - The Pioneer Woman – Recipes ... image

Sometimes you just need a big honkin’ plate of pork chops dripping with bell pepper gravy.

Provided by Ree Drummond

Categories main dish meat

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 1/2 c. Flour
1 tsp. Seasoned Salt
1 tsp. Lemon Pepper Seasoning
1/2 tsp. Cumin
1/4 tsp. Cayenne Pepper
Pinch Of Salt
Black Pepper To Taste
8 whole Thin Bone-in Breakfast Pork Chops
1/4 c. Olive Oil
7 tbsp. Butter
1 whole Large Onion, Peeled And Sliced
1 whole Green Bell Pepper, Seeded And Sliced
1 whole Yellow Bell Pepper, Seeded And Sliced
1 whole Red Bell Pepper, Seeded And Sliced
3 tbsp. Flour
2 c. Chicken Broth, More If Needed For Thinning
2 tbsp. Cream

Steps:

Whisk together the flour, seasoned salt, lemon pepper, cumin, cayenne pepper, salt, and black pepper in a pie plate. Dredge the pork chops in the flour mixture.Heat the olive oil and 4 tablespoons of the butter in a heavy skillet over medium heat. Fry the pork chops in batches until well browned, 2 to minutes per side. Remove the chops from the skillet and keep warm. Add the onions and peppers to the same skillet and cook them, stirring occasionally, about 10 minutes. Remove them to a plate and set them aside. To the same skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Whisk it into a paste. Stir and cook until the roux turns dark golden about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add more stock if the gravy is too thick. Taste and add more salt and pepper as needed. Add the onions and peppers, coating them in the sauce. Serve pork chops on a plate with the gravy spooned over the top and chow down!

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