After searing them in step 4, remove them to a large oven-safe pan or dish.To make oven-baked smothered pork chops, preheat the oven to 350☏ at the start of the recipe instructions.If you want to make smothered pork chops in the oven, you can easily alter the recipe to bake them instead. Smothered pork chops are easily kept tender by the onion gravy they simmer in. Once they reach 145☏ at the thickest part of the pork chop, remove them from the heat. There are a few secrets to tender pork chops, but for best results, use thick-cut, bone-in pork chops, season generously, and check the temperature using a meat thermometer to measure how done they are. This is really the only way to make sure you don't under- or over-cook your chops. Always check the temperature using a meat thermometer before removing the pork chops from the heat.Try serving them over mashed potatoes, rice, or with greens on the side. These smothered pork chops are incredible on their own, but they're even better with a few nice sides.Let them sear for 5 minutes on each side so they get that nice golden brown sear. When searing the pork chops, don't be tempted to move them around.This gives the perfect sear on the chops and distributes heat perfectly so you can prepare a big meal without any part cooking unevenly. I recommend using a big cast iron skillet for this recipe.Rib chops will give you the most tender pork. Thinner pork chops will cook more quickly and are easier to overcook and become tough. Use thick-cut bone-in pork chops for this recipe.Remove the skillet from the heat and serve.The thickest part of the pork chop should read 145☏ on a meat thermometer. Gently add the pork chops to the gravy and continue to simmer over low heat until they are cooked through and tender, 15-25 minutes. Reduce heat to low and whisk in buttermilk and water.Simmer until it begins to thicken, about 15 minutes. Bring the broth to a boil, then reduce to medium-low.Scrape up any brown bits from the bottom of the pan to mix through. Once mixed through and not lumpy, mix the onions and garlic back in. Slowly pour chicken broth into the pan while continuously whisking to remove any lumps. ![]() Stir until the flour-butter mixture is golden. Once it melts, mix in the 3 Tablespoons flour. Push onions and garlic to the side of the pan.Stir in garlic and cook until fragrant, 30 seconds to 1 minute.Add sliced onion to the skillet and cook, stirring occasionally, until the onions begin to brown and caramelize, 10-15 minutes.Once hot, brown pork chops on each side until golden, but not cooked through, 5 minutes per side. Place a 12-inch deep cast iron pan over medium heat and add vegetable oil.Coat pork chops on each side with a light layer of flour. With the remaining flour, spread it out on a large plate. Set aside 3 Tablespoons flour from your flour.Sprinkle seasoning to generously coat both sides of each pork chop. In a medium bowl, whisk salt, paprika, pepper, garlic powder, and onion powder together. ![]()
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