Jamies Smothered Pork Chops Recipes

SMOTHERED PORK CHOPS

Steps:

• Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
• Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
• Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
• Remove pork chops from the pan and keep warm.
• In the same pan, heat 1 tablespoon of butter over medium heat.
• Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
• Add the garlic and thyme; cook until fragrant, about 30 seconds.
• Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
• Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
• Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
• Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
• Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.

JAMIE'S SMOTHERED PORK CHOPS

Steps:

• 1. In a large skillet cover the bottom of the pan with olive oil. Season the pork chops with paprika, basil, pepper, and salt on both sides.
• 2. Place the pork chops in the hot pan and brown on each side lightly. Remove them from the pan and set them aside.
• 3. Put the bell pepper and onions in the hot pan. Cook a little then add the garlic. Stir together until tender. Remove from the pan.
• 4. Add the wine to the pan to clean off the bottom.
• 5. Now add the chicken broth.
• 6. Add pork chops back to the pan. Put the bell pepper and onions on top of the chops.
• 7. Cover the pan with a lid and cook till chops are done.
• 8. Whisk together the heavy cream and flour.
• 9. Add the cream mixture and stir in completely.
• 10. Let come to a rolling boil and cook till thick.
• 11. Serve over a bed of rice or mashed potatoes.