Smothered Pork Chops . . . fall comfort food menu

With the beginning of fall, we turn to comfort food menus. In this case— Smothered Pork Chops, Mashed Potatoes and Green Bean Bundles with Fluffy Dinner Rolls.

Smothered Pork Chops   Serves 6

6 pork chops 

Kosher salt & freshly ground black pepper, to taste

1 1/2 teaspoon garlic powder

1 1/2 teaspoon smoked paprika

1/2 cup all-purpose flour

4 tablespoons butter

2 tablespoons olive oil

1 medium-sized yellow or white onion, cut & sliced into half moons

4 cloves of garlic, finely minced

1 1/2 teaspoons fresh thyme, de-stemmed

2 cups chicken stock or broth

1/2 cup+ heavy whipping cream

1. Use a paper towel to pat dry the pork chops on both sides. Season the chops with salt/pepper- to taste, along with the garlic powder and smoked paprika on all sides. Rub the spices into the chops. Then set the pork chops aside.
   
2. Add the flour into a shallow pie plate or dish. Dip each pork chop into the flour, coating well on all sides, and then shake off excess flour/Add the floured pork chops to a small baking sheet/platter and repeat the process until all the pork chops are coated in flour- but do not discard the remaining flour, set aside.
   
3. In a large non-stick skillet (at least 10-inches or larger), heat the butter/olive oil over medium heat.
4. Once the mixture sizzles, gently swirl skillet to evenly coat the bottom, add the pork chops into the skillet. Careful not to overcrowd the pan, depending on the size of your chops, you may have to cook them in batches. Cook thicker pork chops for about 4-5 minutes on each side; thinner chops for 3-4 minutes, or until a nice brown sear/crust appears. Then transfer the fried pork chops to a clean baking sheet/platter and cover them with foil.
   
   
   

   
5. Add onions to the skillet and sauté, stirring often. Allow the onions to break down and caramelize until they reach a deeply golden-brown color, about 8-10 minutes. Then add in the garlic and continue stirring until fragrant, about 1 minute.
   
6. Take 2 tablespoons of the reserved flour and sprinkle it into the skillet. Stir the flour into the onion mixture until it absorbs the butter/oil in the skillet and flour is completely dissolved.
   
7. Sprinkle in the fresh thyme and stir together once more. Pour in the stock and use a wooden utensil to stir the stock into the mixture, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken some, about 2 minutes.
8. Stir in the heavy cream to bring the gravy together and allow the mixture to come up to a simmer. Then taste the gravy and adjust it to your preference by adding more salt/pepper, as desired.
9. Add in the pork chops along with any residual juices and spoon the gravy over them. Reduce the heat to medium-low and let the chops simmer in the gravy to finish off, about 10-15 minutes more or less (time depends on thickness of the chops; internal temperature of chops should be at least 145°.). The gravy will thicken nicely, take on a deeper color, and meld with the pork chops.
10. Then remove from heat and let the dish cool for 5 minutes. 
    
    
    
    

Recipe without photos . . .

Smothered Pork Chops   Serves 6

6 pork chops 

Kosher salt & freshly ground black pepper, to taste

1 1/2 teaspoon garlic powder

1 1/2 teaspoon smoked paprika

1/2 cup all-purpose flour

4 tablespoons butter

2 tablespoons olive oil

1 medium-sized yellow or white onion, cut & sliced into half moons

4 cloves of garlic, finely minced

1 1/2 teaspoons fresh thyme, de-stemmed

2 cups chicken stock or broth

1/2 cup+ heavy whipping cream

1. Use a paper towel to pat dry the pork chops on both sides. Season the chops with salt/pepper- to taste, along with the garlic powder and smoked paprika on all sides. Rub the spices into the chops. Then set the pork chops aside.
2. Add the flour into a shallow pie plate or dish. Dip each pork chop into the flour, coating well on all sides, and then shake off excess flour/Add the floured pork chops to a small baking sheet/platter and repeat the process until all the pork chops are coated in flour- but do not discard the remaining flour, set aside.
3. In a large non-stick skillet (at least 10-inches or larger), heat the butter/olive oil over medium heat.
4. Once the mixture sizzles, gently swirl skillet to evenly coat the bottom, add the pork chops into the skillet. Careful not to overcrowd the pan, depending on the size of your chops, you may have to cook them in batches. Cook thicker pork chops for about 4-5 minutes on each side; thinner chops for 3-4 minutes, or until a nice brown sear/crust appears. Then transfer the fried pork chops to a clean baking sheet/platter and cover them with foil.
5. Add onions to the skillet and sauté, stirring often. Allow the onions to break down and caramelize until they reach a deeply golden-brown color, about 8-10 minutes. Then add in the garlic and continue stirring until fragrant, about 1 minute.
6. Take 2 tablespoons of the reserved flour and sprinkle it into the skillet. Stir the flour into the onion mixture until it absorbs the butter/oil in the skillet and flour is completely dissolved.
7. Sprinkle in the fresh thyme and stir together once more. Pour in the stock and use a wooden utensil to stir the stock into the mixture, scraping up any bits on the bottom of the pan. Continue cooking until the mixture starts to thicken some, about 2 minutes.
8. Stir in the heavy cream to bring the gravy together and allow the mixture to come up to a simmer. Then taste the gravy and adjust it to your preference by adding more salt/pepper, as desired.
9. Add in the pork chops along with any residual juices and spoon the gravy over them. Reduce the heat to medium-low and let the chops simmer in the gravy to finish off, about 10-15 minutes more or less (time depends on thickness of the chops; internal temperature of chops should be at least 145°.). The gravy will thicken nicely, take on a deeper color, and meld with the pork chops.
10. Then remove from heat and let the dish cool for 5 minutes.