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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Grandma's Smothered Pork Chops Recipe

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This recipe for Grandma's Smothered Pork Chops is from Leonard's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 pork chops (bone-in or boneless), about 3/4 inches thick
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
ground cayenne, to taste
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 cup flour
2 tablespoons olive oil
1 tablespoon butter

Gravy

1 tablespoon butter
1 onion, sliced thin
4 cloves garlic, minced
1 teaspoon fresh chopped thyme
1/2 cup chicken broth
3/4 cup heavy cream
Directions:
Directions:
Season the pork chops with garlic powder, onion powder, cayenne, seasoned salt and black pepper. Put the flour onto a plate. Dredge the seasoned pork chops in the flour. (Do not throw the remaining flour away.)

Heat the olive oil and butter in a large skillet over medium heat. Cook the pork chops until golden brown on both sides, about 3 minutes per side. Remove to a plate

To make the gravy, heat the 1 tablespoon butter in the same skillet. Add the onions and cook, stirring often, until caramelized, about 10 minutes. Add the garlic and thyme and cook 30 seconds. Sprinkle in the remaining flour from dredging the pork chops and cook, stirring, about 2 minutes. Whisk in the chicken broth and cook, stirring, about 2 minutes. Add the cream and simmer until thick, about 2 minutes.

Put the pork chops back into the skillet and cook until the chops are cooked through, about 5 minutes. Season with salt and pepper, if needed.
Number Of Servings:
Number Of Servings:
4 servings

 

 

 

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