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| Chef John's Smothered Pork Chops |
"You know that once a recipe has 'smothered' inside the name, it'll be easy. It's a stunning mixture of darkish, wealthy onion gravy protecting pan-fried red meat chops. Serve over hot cooked rice."
Ingredients :
- four huge bone-in red meat chops, approximately 1 inch thick
- 1 teaspoon poultry seasoning
- salt and freshly ground black pepper to flavor
- 2 tablespoons vegetable oil
- 1 tablespoon butter
- 1 massive yellow onion, sliced
- 4 cloves garlic, minced
- 1 1/2 tablespoons all-cause flour
- 1 half cups hen broth
- 1/4 cup buttermilk
- 1/four cup water
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H10M |
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- Sprinkle pork chops with chicken seasoning, salt, and black pepper on each aspects. Heat vegetable oil in a huge skillet over medium-excessive warmness; brown red meat chops well on both facets, approximately five mins in line with side. Transfer to a plate.
- Discard excess grease from pan and soften butter within the same skillet. Reduce warmness to medium and stir onion in the hot skillet with a pinch of salt until onion could be very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook dinner for 2 mins.
- Pour chicken broth into skillet and stir, dissolving browned bits of meals inside the backside of the skillet. Pour juices which have collected on plate containing red meat chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, lessen warmness to low, and cook till onions start to interrupt down and sauce is thickened, 15 to twenty minutes.
- Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer till chops are tender and cooked via, approximately 10 mins. Adjust levels of salt and pepper and serve chops with gravy on pinnacle.
Notes :
- Reynolds® Aluminum foil may be used to maintain meals moist, cook it flippantly, and make clean-up less complicated.
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