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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 center-cut bone-in pork loin chops, each about 1 inch thick
Kosher salt and freshly ground black pepper, to taste
2 tbsp canola oil
2 tbsp unsalted butter
1 large yellow onion, chopped
1 small green bell pepper, seeded and diced
3 celery stalks, diced
4 green onions, white and green portions, chopped
3 garlic cloves, minced
1 tsp minced fresh thyme
3 tbsp flour
2 1/2 cups chicken stock or broth
1/4 cup heavy cream
Hot pepper sauce, to taste
Steamed rice for serving
Season the pork chops with salt and black pepper. In a very large fry pan over medium-high heat, warm the oil. Add the chops and cook until the undersides are browned, about 3 minutes. Turn the chops over and cook until browned on the other side, about 3 minutes more. Transfer to a plate.
Add the butter to the pan and reduce the heat to medium. When the butter has melted, add the onion, bell pepper, celery, green onions and garlic and stir with a wooden spoon to scrape up the browned bits from the pan bottom. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Stir in the thyme, sprinkle in the flour and stir well. Gradually stir in the stock and bring to a simmer.
Return the pork chops to the pan and reduce the heat to medium-low. Cover and simmer until the pork shows no sign of pink when pierced at the bone, about 20 minutes. Transfer the pork chops to a deep serving platter and cover loosely with aluminum foil.
Stir the cream into the gravy in the pan and bring to a boil. Cook until thickened, about 1 minute. Season with salt and hot pepper sauce. Pour the gravy over the pork chops and serve immediately with the steamed rice. Serves 4.
Variation: Chicken breasts are another excellent candidate for the smothered treatment. Sear boneless, skinless chicken breast halves for about 2 minutes per side, then simmer them in the sauce for about 15 minutes.
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SMOTHERED PORK CHOPS
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Category: Pork - Chops and Steaks
Prep Time: Cook Time: Total Time:
4 center-cut bone-in pork loin chops, each about 1 inch thick
Kosher salt and freshly ground black pepper, to taste
2 tbsp canola oil
2 tbsp unsalted butter
1 large yellow onion, chopped
1 small green bell pepper, seeded and diced
3 celery stalks, diced
4 green onions, white and green portions, chopped
3 garlic cloves, minced
1 tsp minced fresh thyme
3 tbsp flour
2 1/2 cups chicken stock or broth
1/4 cup heavy cream
Hot pepper sauce, to taste
Steamed rice for serving
Season the pork chops with salt and black pepper. In a very large fry pan over medium-high heat, warm the oil. Add the chops and cook until the undersides are browned, about 3 minutes. Turn the chops over and cook until browned on the other side, about 3 minutes more. Transfer to a plate.
Add the butter to the pan and reduce the heat to medium. When the butter has melted, add the onion, bell pepper, celery, green onions and garlic and stir with a wooden spoon to scrape up the browned bits from the pan bottom. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Stir in the thyme, sprinkle in the flour and stir well. Gradually stir in the stock and bring to a simmer.
Return the pork chops to the pan and reduce the heat to medium-low. Cover and simmer until the pork shows no sign of pink when pierced at the bone, about 20 minutes. Transfer the pork chops to a deep serving platter and cover loosely with aluminum foil.
Stir the cream into the gravy in the pan and bring to a boil. Cook until thickened, about 1 minute. Season with salt and hot pepper sauce. Pour the gravy over the pork chops and serve immediately with the steamed rice. Serves 4.
Variation: Chicken breasts are another excellent candidate for the smothered treatment. Sear boneless, skinless chicken breast halves for about 2 minutes per side, then simmer them in the sauce for about 15 minutes.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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