Smothered Boneless Pork Chops . . . in velouté sauce

Smothered Pork Chop with
Mashed Potatoes

Tonight Barry cooked in my mom’s kitchen as she is recovering from knee replacement surgery. I bought boneless pork chops and Barry decided to make smothered pork chops. If my mom was in the kitchen, she’d mix a can of mushroom soup with an equal amount of liquid (probably milk) and throw it over the chops. But, Barry decided to prepare a simple velouté sauce (a variation of a basic while sauce that is made with broth rather than milk; velouté is a French term meaning velvet). The procedure he followed is outlined (in more detail) in our Basic White Sauce or Béchamel Sauce posting.

Smothered Boneless Pork Chops

3 thick boneless pork chops (or cut thick chunks from a pork loin

Seasoned flour for dredging (all-purpose flour seasoned with salt, pepper and paprika)

3 to 4 tablespoons olive oil

About 2 tablespoons all-purpose flour (or use seasoned leftover seasoned flour and omit the salt called for as the next ingredient)

1 cup+ chicken broth or stock

Additional salt and pepper to taste

1.     Dredge pork chops in seasoned flour, shaking off excess.

2.     Heat 1 or 2 tablespoons olive oil in a pot on medium to medium high temperature. Add chops and sear on both sides. Remove from pan.

Pork chops have been seared on both sides.

3.     To the pan, add enough olive oil to equal about 2 tablespoons; stir in 2 tablespoons of flour and cook for 3 to 5 minutes.

4.     Stir in chicken broth and continue to stir or whisk until sauce thickens. Taste and add additional salt and pepper (or any other seasonings) as needed.

Barry is whisking the sauce as it thickens.

5.     Immerse the seared pork chops in the sauce, cover and place in a 325° to 350° oven for 30 minutes to an hour (we left them an hour for fork tender chops). Note: If chops are thin, bake for a shorter time period.

Barry immerses the seared chops into the sauce.

After about an hour in the oven, this is what they look like . . . and they have their own ready-made gravy!

Recipe without photos . . .

Smothered Boneless Pork Chops

3 thick boneless pork chops (or cut thick chunks from a pork loin

Seasoned flour for dredging (all-purpose flour seasoned with salt, pepper and paprika)

3 to 4 tablespoons olive oil

About 2 tablespoons all-purpose flour (or use seasoned leftover seasoned flour and omit the salt called for as the next ingredient)

1 cup+ chicken broth or stock

Additional salt and pepper to taste

1.     Dredge pork chops in seasoned flour, shaking off excess.

2.     Heat 1 or 2 tablespoons olive oil in a pot on medium to medium high temperature. Add chops and sear on both sides. Remove from pan.

3.     To the pan, add enough olive oil to equal about 2 tablespoons; stir in 2 tablespoons of flour and cook for 3 to 5 minutes.

4.     Stir in chicken broth and continue to stir or whisk until sauce thickens. Taste and add additional salt and pepper (or any other seasonings) as needed.

5.     Immerse the seared pork chops in the sauce, cover and place in a 325° to 350° oven for 30 minutes to an hour (we left them an hour for fork tender chops). Note: If chops are thin, bake for a shorter time period.