Smothered Pork Chops {Tender & Juicy} – WellPlated.com

February 16, 2022


Swan dive into some sauce, sink your fork into some juicy meat, and impress everybody at your desk with this Smothered Pork Chops recipe!

Juicy smothered pork chops with rice

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Thick-cut pork chops which might be mouth-wateringly tender (YES, there may be such a factor as pork chops which might be NOT dry) and bathed in a wealthy onion gravy, this pork chop recipe is simple to make and the sort of homey consolation that by no means fails to hit the spot.

I averted pork chops for many of my grownup life.

My childhood physique of proof taught that pork chops had been bland, dry, and chewy.

As these creamy smothered pork chops declaratively show, it does not should be this fashion!

Two plates of smothered pork chops with rice

Secrets and techniques to Tender Pork Chops

To maintain pork chops from drying out, it’s important to do two predominant issues:

  1. NOT overcook them
  2. Select the suitable cooking methodology.

I additionally suggest thick-cut, bone-in pork chops, as they’re essentially the most troublesome to overcook.

To maintain from overcooking, you need to use an instant read thermometer.

  • I cease cooking my pork chops at 155 levels F, then allow them to relaxation.
  • The temperature will proceed to rise to the FDA’s 165 levels F.
Delicious smothered pork chop on a plate with rice

For the cooking methodology, you’ve gotten choices.

Smothered pork chops being cut on a plate

These simple smothered pork chops use a number of ways to tenderize them.

  • They start as pan fried smothered pork chops. The sear on the skin helps create a tasty brown crust.
  • Then, they bake at a reasonable temperature (350 levels F) in a wealthy inventory combination, which retains them moist.
  • Whereas the chops relaxation, the pan drippings are lowered into an exceptional gravy that serves as an extra insurance coverage coverage (it’s more durable for a smothered pork chop to style dry).

For Additional Tender Pork Chops

If you happen to’d prefer to go above and past to take advantage of tender, moist pork chops of your life, brine the pork chops (submerge in a saltwater resolution) for 45 minutes or as much as 12 hours previous to cooking.

Brining just isn’t strictly vital for good outcomes (we’re nonetheless cooking the pork chops gently in liquid and smothering them with gravy), however it does present one other layer of safety in opposition to powerful chops.

A plate of easy smothered pork chops

The way to Make Smothered Pork Chops

It’s temper consolation meals!

These smothered pork chops are intensely savory, well-seasoned, and can greater than proper the wrongs of dry pork chops previous.

Tip!

This recipe yields a beneficiant quantity of the gravy; don’t skip it! Everybody goes to need extra, so spoon a beneficiant portion onto every plate. You should utilize any leftovers to high Air Fryer Chicken Breast.


The Elements

  • Bone-In Pork Chops. Bone-in pork chops are further flavorful and fewer susceptible to drying out than boneless. They’re additionally an exquisite supply of lean protein.
  • Flour. A lightweight coating of all-purpose flour and spices creates a delicious, crust-like exterior for the pork chops.
  • Spices. Cumin and smoked paprika add wealthy smoky and earthy flavors. Salt and pepper are can’t-miss classics.
  • Onions. The onions assist construct deep taste for the gravy and pair properly with the pork chops.
  • Dijon Mustard. The tangy chew of Dijon mustard provides depth to the gravy and is a stunning pairing with the pork and onions.
  • Rooster Inventory. Richly-flavored hen inventory acts as a base for our gravy sauce. It additionally deglazes the pot after cooking the pork and onions, making certain that we don’t miss any of these pleasant browned bits.
  • Balsamic Vinegar. For depth of taste and a success of acidity.

The Instructions

  1. Brine the pork chops (if desired). Pat dry.
  2. Stir the flour and spices collectively.
Two pork chops being coated in flour
  1. Dredge the pork.
Two pork chops in a Dutch oven
  1. Brown the pork chops on either side, then switch to a plate.
Onions in a Dutch oven
  1. Saute the onions.
Onions in a sauce in a Dutch oven
  1. Add the inventory and simmer till thickened. Return the pork to the pot.
Pork chops in a sauce in a Dutch oven
  1. Cowl and bake the smothered pork chops at 350 levels F for 30 to 40 minutes. Take away the pork to a plate. End making the gravy on the range
Meat in a Dutch oven with sauce
  1. Take away the pot from the warmth, then add the pork chops again in. ENJOY!

The way to Serve Smothered Pork Chops

Storage Suggestions

  • To Retailer. Refrigerate pork chops and gravy in an hermetic storage container for as much as 3 days.
  • To Reheat. Gently rewarm leftovers in a baking dish within the oven at 350 levels F or within the microwave.
  • To Freeze. Freeze pork chops in an hermetic freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating.

Leftover Concepts

Leftover Pork and Gravy. Use leftover pork chops to create a spin on a French dip sandwich. Place skinny slices of your pork chops between two items of toasted bread (add cheese if you happen to please), and serve the sandwich with a aspect of the gravy for dipping.

Leftover Gravy. Leftover gravy is delicious over a Baked Chicken Breast for lunch or dinner. For breakfast, serve it over a sturdy, thick piece of toast with an egg on high.

Sides that Go Nicely with Smothered Pork Chops

A plate with a smothered pork chop and rice

Advisable Instruments to Make this Recipe

  • Dutch Oven. Excellent for making smothered pork chops.
  • Wooden Spoon. The best software for stirring and scraping the underside of the pot.
  • Tongs. A straightforward technique to flip and switch the pork chops.

The Finest Solid Iron Skillet

This Dutch oven will take you seamlessly from stovetop to oven. It’s an funding piece that you just’ll have for years to come back.

Juicy smothered pork chops with rice

Did you make this recipe?

Let me know what you thought!

Depart a score beneath within the feedback and let me understand how you appreciated the recipe.

Cook dinner this recipe to show to your self that pork chops may be moist.

Cook dinner it as a result of the gravy alone is a factor of magnificence.

Cook dinner it since you want a dinner that your loved ones will love, and this recipe goes to be a success!

Incessantly Requested Questions

Why Are My Pork Chops Powerful?

In case your pork chops are powerful, there may be one sure-fire motive: you overcooked them. USE A THERMOMETER (this one is cheap and works effectively; this one is quick, lifeless correct, and can final years). I actually can not stress this thermometer level sufficient.

Can I Make Spicy Smothered Pork Chops?

Sure, you’ll be able to add a pinch of cayenne pepper to your spice combination to provide your pork chops a kick.

How Can I Prep My Pork Chops in Advance?

As much as 12 hours prematurely, add the pork chops to the brining liquid (if utilizing) and retailer them within the fridge. Combine the spices and flour collectively in a bowl, then cowl and retailer it at room temperature.

Smothered Pork Chops Video

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YouTube video

  • 4 bone-in pork chops at the least 1-inch thick
  • Brine if utilizing (see notes)*
  • 2 tablespoons canola oil
  • 1/2 cup all-purpose flour
  • 2 teaspoons floor cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt* divided
  • 1/2 teaspoon black pepper divided
  • 4 medium yellow onions thinly sliced
  • 1 tablespoon Dijon mustard
  • 4 cups unsalted hen inventory divided
  • 1 teaspoon balsamic vinegar
  • Chopped recent parsley or thyme
  • Cooked brown rice, quinoa, Instant Pot Mashed Potatoes, or Crockpot Mashed Potatoes optional, for serving

  • If you’d like to brine the pork chops, do so 45 minutes to 12 hours before you plan to start cooking (see recipe notes).

  • Pat the pork chops very dry on both sides with paper towels (discard the brine if using).

  • Place a rack in the center of your oven and preheat the oven to 350 degrees F. In a wide, shallow bowl (a pie dish works well), stir together the flour, cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

  • In a Dutch oven or similar large, deep, oven-safe pot with a tight-fitting lid, heat the oil over medium. Dredge the pork chops in the flour mixture on both sides, shaking off any excess. Reserve the remaining flour mixture.

  • Once the oil is hot and shimmering, gently lower the chops into the pan (lower them away from you to prevent splattering yourself with oil). Cook on both sides until brown and crisp, about 3 to 4 minutes per side (they will not be fully cooked through). If the pork chops will not all fit in your pan without touching, cook them in batches. Transfer to a plate.

  • Reduce the heat to medium-low. Add the onions, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, stirring often, until the onions are completely softened, about 15 minutes. Stir in the Dijon mustard.

  • Sprinkle 3 tablespoons of the reserved flour mixture over the top of the onions. Stir to combine and cook for 2 full minutes, stirring often. No white bits of flour should remain.

  • Slowly add 1 1/2 cups of the stock, stirring constantly. With a wooden spoon, scrape along the bottom of the pan to remove any brown bits. Let simmer until the sauce starts to form a cohesive mixture and is slightly thickened. Return the pork to the pot, nestling it in a single layer.

  • Cover the pot and place it in the oven. Bake the smothered pork chops until the pork is tender and reaches 135 to 140 degrees F on an instant read thermometer, about 30 to 40 minutes (pork is considered safe to eat at 145 degrees F, but its temperature will continue to rise as it rests).

  • Transfer the pork chops to a plate. Return the pot to the stovetop. Turn the heat to medium, add the remaining 2 1/2 cups stock, and reduce, stirring often and scraping along the bottom of the pan, until the sauce thickens into a gravy, about 15 minutes. Stir in the balsamic vinegar.

  • Remove from the heat. Return to the pork chops and any juices that have collected on the plate to the pan to let the gravy rewarm them. Serve hot, smothered with gravy, and sprinkled with chopped parsley or thyme.

  • *BRINE: If time allows, for the juiciest possible pork chops, submerge them in 4 cups water mixed with 3 tablespoons kosher salt for 45 minutes at room temperature (or up to 12 hours in the refrigerator). Drain and pat dry. Reduce the salt in the dredging mixture to 1/4 teaspoon and the salt added to the onions to 1/4 teaspoon.

  • TO STORE: Refrigerate pork chops in an airtight storage container for up to 3 days.
  • TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
  • TO FREEZE: Freeze pork chops in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving: 1(of 4)Calories: 499kcalCarbohydrates: 27gProtein: 43gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 117mgPotassium: 1012mgFiber: 3gSugar: 5gVitamin A: 522IUVitamin C: 8mgCalcium: 85mgIron: 3mg

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