Hey there, fellow food enthusiasts! Today, we're diving into the delicious world of Dad's Smothered Pork Chops. You know, the kind of dish that makes your taste buds do a happy dance. So, grab your aprons, and let's get ready to create some magic in the kitchen!
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Top Tip
Pounding the pork chop does two things. It flattens it and also mechanically tenderizes it.
Recipe
Southern Smothered Pork Chops
Indulge in the savory delight of Dad's Smothered Pork Chops, where thick, juicy cuts are expertly seasoned with garlic, onion, and smoked paprika before taking a flavorful plunge into a creamy, caramelized onion-infused sauce. This recipe transforms ordinary pork chops into a culinary symphony, harmonizing the richness of the smothering process with Dad's unique touch, resulting in a dish that's both comforting and irresistibly delicious.
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Servings: 4
Calories: 685kcal
Equipment
- Cutting Board
- Knife
- Mallet
- Fry Pan
- Glass Container
- Whisk
- Measuring Cups
- Measuring Spoons
- 1 Gallon Freezer Storage Bag
Ingredients
- 4 Pork Loin Chops
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
- 1 teaspoon Smoked Paprika
- 1 teaspoon MSG
- 4 tablespoon Salted Butter
- 2 tablespoon Avacado Oil
- ½ Cup All Purpose Flour
- 1 White Onion
- 8 Cloves Garlic
- 1 Cup Chicken Stock
- 1 Cup Heavy Cream
Instructions
- Pat the pork chops dry.
- Place the chops inside a freezer storage bag then flatten them with a mallet. You are looking to get them about ¼ inch thick.
- Mix all of the spices together minus the salt and pepper and mix well.
- Coat the chops with avocado oil and then season with salt, pepper and your spice mix.
- Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
- Heat 2 tablespoon Avocado oil & 2 tablespoon of butter in a skillet over medium heat. Fry until golden brown, 2-3 minutes. Remove and set aside. Depending on the size of your pan you may have to do this in batches.
- In the same pan add 2 tablespoon of butter over medium heat.
- Add in sliced onions and a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Now add in the remaining flour to the pan and cook to dissolve, about 2 minutes.
- Pour in ½ cup of chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
- Whisk in ¾ cup of the heavy cream and simmer for 1-2 minutes until thick and creamy. Now you can adjust the thickness of the gray by adding more chicken stock to thin it out or more cream to thicken it deepening on how you like it.
- Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 3-5 minutes. Temp with a instant read thermometer. If the sauce gets too thick add a little cream.
- Season to taste with salt and pepper then garnish with the chopped parsley before serving.
Video
Nutrition
Calories: 685kcal | Carbohydrates: 23g | Protein: 35g | Fat: 50g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 173mg | Potassium: 756mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1479IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 2mg
Tried this recipe?Mention @DadGotThis or tag #DadGotThis!Ingredient and Equipment Links:
The cool pan Dad was using in the video was called a boohgle.
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Looking for something a little different?
Give Dad's Crispy Style Instant Pot Chicken Adobo a try!
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