how to make smothered pork chops from scratch
SEASON bone-in or boneless pork chops and dredge each in flour. Keep about 1-2 tablespoons of the flour to use later in the gravy.
FRY chops in oil and butter to get the best, golden brown coating and flavours. If they don’t all fit in your skillet to cook them in a single layer, you will need to cook them in batches.
REMOVE chops from the pan and tent with foil to keep warm so you can make your oven gravy!
onion gravy
SAUTÉ onion slices until soft and caramelized. This takes about 10 minutes. If the pan becomes too dry, add in about 1 tablespoon of chicken broth.
ADD garlic, thyme AND 1 tablespoon of the remaining flour to the pan. Cook the flour in the pan to toast it and dissolve it, which ensures your gravy doesn’t have a floury aftertaste.
POUR in some chicken broth, scraping up the browned bits from the bottom of the pan = FLAVOUR!
WHISK in the buttermilk or heavy (thickened) cream. If you don’t have buttermilk, mix 3/4 cup milk with 3 teaspoons white vinegar and let it sour for 5 minutes so it looks a bit curdled.
SIMMER and return your chops to the pan, then SMOTHER them in the sauce and let it all simmer together until the pork is completely cooked through and the gravy is beautifully thickened.
Advertisement:Advertisement:
Thanks for your SHARES!
Don’t Make This Mistake Before Starting the Washing Machine: This Will Double Your Bill
I am 60 years old and only tried this recently. Great flavors!
Did you know that you can also clean the extractor hood this way? You don’t need to disassemble it, a very simple trick
Add a spoonful to the water and water the peace lily. New leaves will appear quickly
I might blush when I say this, but I’m obsessed with this dish
MOM’S GOULASH RECIPE: A HEARTY AND NOSTALGIC COMFORT DISH
