Smothered Pork Chops
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
4 bone-in loin pork chops ( preferably 1/2" thick)1 Tbs oil(optional)1 tsp onion powder1/2 tsp paprika1/2 tsp salt1/2 tsp black pepper1/4 tsp cayenne pepperone to two sweet onions sliced thin1 Tbs butter2 cloves garlic minced1/4 tsp thyme1 bay leaf 2 1/4 cup unsalted beef broth1tsp cornstarch1 tsp apple cider vingar
1. Heat oven to 300 degrees.
2.Mix the onion powder, paprika, salt, black pepper and cayenne pepper together. Wipe off moisture on the cops with paper towels and then sprinkle and rub the seasoning into the chops and let sit.
3.Heat skillet over med-high heat with Tbs of oil or pam cooking spray. When you see wisps of smoke add the chops and saute for 3 to 4 mins per side.
4.Cut onion(s) in half vertically than slice thinly across. When chops are brown take them out of the skillet and set aside. Brown another Tbs of butter or Pam spray and add onion. Cook scraping up bits of browned chops on the bottom of the pan. Saute onions for 8 to 10 minutes.
5. Add 2 minced garlic cloves, 1/4 tsp thyme, 3/4 cup of the beef broth and 1 bay leaf to skillet. Return chops and reserved juices to the skillet, and place in the heated oven for 1 1/2 hours at 300 degrees.
6. After 1 1/2 hours, take chops out of the skillet and set aside. (PAN WILL BE HOT!) Strain onions from the broth and juices, and set that aside. Skim fat from the broth with a spoon.
7. Place the "hot" skillet on top of the stove on medium heat. Add beef broth to the strained pan juices until it measures 1 1/2 cups broth and pour the mixture into the "hot" skillet. Turn the heat to high and simmer for 5 minutes .
8. While the broth simmers, in a cup add 1 tsp of cornstarch to 1 Tbs cold beef broth to make a slurry. When mixed thoroughly, add to simmering beef broth continue to stir until thickened. Add 1 tsp apple cider vinegar for tang.
9. Add onions back into the skillet. Plate the chops and add onion gravy as needed.
Serving Size: 4 pork chops with onion gravy
Number of Servings: 4
Recipe submitted by SparkPeople user SHEWRITES1.
2.Mix the onion powder, paprika, salt, black pepper and cayenne pepper together. Wipe off moisture on the cops with paper towels and then sprinkle and rub the seasoning into the chops and let sit.
3.Heat skillet over med-high heat with Tbs of oil or pam cooking spray. When you see wisps of smoke add the chops and saute for 3 to 4 mins per side.
4.Cut onion(s) in half vertically than slice thinly across. When chops are brown take them out of the skillet and set aside. Brown another Tbs of butter or Pam spray and add onion. Cook scraping up bits of browned chops on the bottom of the pan. Saute onions for 8 to 10 minutes.
5. Add 2 minced garlic cloves, 1/4 tsp thyme, 3/4 cup of the beef broth and 1 bay leaf to skillet. Return chops and reserved juices to the skillet, and place in the heated oven for 1 1/2 hours at 300 degrees.
6. After 1 1/2 hours, take chops out of the skillet and set aside. (PAN WILL BE HOT!) Strain onions from the broth and juices, and set that aside. Skim fat from the broth with a spoon.
7. Place the "hot" skillet on top of the stove on medium heat. Add beef broth to the strained pan juices until it measures 1 1/2 cups broth and pour the mixture into the "hot" skillet. Turn the heat to high and simmer for 5 minutes .
8. While the broth simmers, in a cup add 1 tsp of cornstarch to 1 Tbs cold beef broth to make a slurry. When mixed thoroughly, add to simmering beef broth continue to stir until thickened. Add 1 tsp apple cider vinegar for tang.
9. Add onions back into the skillet. Plate the chops and add onion gravy as needed.
Serving Size: 4 pork chops with onion gravy
Number of Servings: 4
Recipe submitted by SparkPeople user SHEWRITES1.
Nutritional Info Amount Per Serving
- Calories: 259.1
- Total Fat: 15.8 g
- Cholesterol: 62.8 mg
- Sodium: 443.0 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.9 g
- Protein: 23.3 g
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