Smothered Pork Chops
A recipe from the kitchen of Joan Cox.
Admittedly, I don't try new recipes often, nor do I really cook. I love to grill! I had some pork chops, so I was looking for something a bit different, and these were really tasty!
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp fine salt, divided (I didn't use this)
- 1/2 tsp black pepper (I used a full tsp)
- 4 bone-in or boneless pork chops (each about 3/4-1" thick)
- 1 T avocado oil or olive oil
- 1 sweet yellow onion, thinly sliced
- 2 cups chicken broth, divided
- 3 T all-purpose flour
- 1 tsp ground sage
Optional for serving - mashed potatoes and sprigs of fresh thyme or finely chopped fresh parsley.
Instructions:
1. In a small bowl, combine the garlic powder, onion powder, 1/2 tsp salt, and pepper; stir together.
2. Season both sides of the pork chops generously with all of the seasoning mixture.
3. Heat 1 tablespoon of the oil in a large heavy nonstick skillet over medium-high heat.
4. When the oil is hot, add the pork chops to the skillet and cook until browned on both sides, about 3-4 minutes each side.
5. Remove the pork chops to a plate and cover with an inverted plate to keep warm.
6. Add the remaining 1 tablespoon of oil to the skillet and swirl it around. Then, add 1/4 cup of the broth to the skillet to deglaze it, stirring up any browned bits from the bottom of the skillet.
7. Add the sliced onion and saute until browned and tender, 8-10 minutes.
8. When the onions are softened, sprinkle the flour over the onions and stir until there is no more white flour showing.
9. Add the remaining 1 3/4 cups broth to the skillet and stir to deglaze again, loosen up the onions and any browned bits on the bottom of the skillet.
10. Add the ground sage and the remaining 1/2 teaspoon salt. Bring the mixture to a simmer until thickened, which takes about 1 minute.
11. Return the pork chops to the skillet, tucking them into the gravy and spooning the onions over top.
12. Continue to cook until the thickest part of the pork chops registers at 145 on a meat thermometer, which could take another 2-6 minutes, depending on the thickness.
13. Garnish with fresh herbs, such as fresh thyme sprigs or chopped parsley.
Serving size: 1/4 of the recipe Calories: 293 Fat: 11 g Sodium: 710 mg
Carbohydrate: 13 g Protein: 36 g Cholesterol: 82 mg
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