Traditionally, from what I have read on the web, Smothered Pork Chops are served over rice but because Grumpy loves mashed potatoes, that is what I made. I also used a thicker cut boneless pork chop, next time, I would likely go with a bone in thinner cut so if you do make this recipe, I do recommend that is what you do. The thicker cut chops, in my opinion and after this experience, would probably be better for a stuffed chop, rather than a smothered one.
Sometimes after a hard day at work, I want comfort without a lot of work. I admit, I’m one of those people who after cooking dinner, I totally do not feel like doing anything else after I eat. This dish has minimal clean up and tons of flavor. A win-win situation!
Monday – Filet Mignon with Balsamic Pan Sauce by Cooking Chat
Tuesday – Yakitori Donburi by A Mama, Baby & Shar-pei in the Kitchen
Wednesday – Smothered Pork Chops by The Life and Loves of Grumpy’s Honeybunch
Thursday – Lemon Pepper Chicken & Pasta by Momma’s Meals
Friday – Bessara (Moroccan Bean Soup) by Eating In Instead
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Smothered Pork Chops are seasoned chops buried in a flavorful onion gravy served over a bed of rice or mashed potatoes, this is pure comfort food in the middle of the week that doesn't take too long to throw together!
- 4 large pork loin steaks
- 1 teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoons all purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 large onion, sliced
- 1-1/2 tablespoons all-purpose flour
- 1-1/2 cups chicken broth
- 1/4 cup half and half
- 1/4 cup water
- Mix together salt, black pepper, garlic powder, and 2 tablespoons flour. Coat pork chop with flour mixture on both sides. Heat oil in a large skillet over medium heat. Place pork steaks in hot skillet and brown well on both sides, about 5 minutes per side. Transfer to a plate.
- Melt butter in same skillet that pork was browned in. Reduce heat to medium and add onion slices with salt to taste. Cook until onions are caramelized, about 15 minutes. Stir in garlic and cook 1 minute more. Stir in flour and cook 2 minutes.
- Pour chicken broth into skillet, stirring constantly, dissolving browned bits of food in skillet. Pour juices that accumulated on plate with pork chops into the sauce. Mix in half and half until smooth. Add water. Bring sauce to a simmer, reduce heat to low and cook about 15 minutes.
- Place pork into sauce and spoon sauce over meat to coat. Turn heat to low, cover and simmer until chops are cooked through, about 10 minutes. Salt and pepper to taste. Serve with gravy on top.
Calories: 382, Fat: 29g, Carb: 6g, Net Carbs 5g, Fiber: 1g, Protein: 20g. Nutrition information calculated using myfitnesspal is provided as a courtesy, but will vary depending on the specific brands of ingredients you use. Please consult with your doctor regarding specific health needs.