Smothered Pork Chops And Sausage Recipe 435 Recipes

SMOTHERED PORK CHOPS AND SAUSAGE RECIPE - (4.3/5)

Steps:

• 1.Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops. 2.(Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier). 3.Heat the oil in a Dutch oven or large pot over medium-high heat. 4.Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side). 5.Remove the pork chops to a platter and set aside. 6.Reduce the heat to medium. 7.Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. 8.Add the onions, salt, and pepper. 9.Cook, stirring, until the onions are slightly soft, about 5 minutes. 10.Add the garlic, bay leaves, chicken broth and water. 11.Bring to a boil. 12.Return the pork chops to the pot. 13.Reduce the heat to medium-low, cover and simmer for 45 minutes. 14.Add the smoked sausage and the potatoes. 15.Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes. 16.Serve with either steamed white rice or rice pilaf.

LOUISIANA-STYLE SMOTHERED PORK CHOPS

Steps:

• 1. Saute sausage in a large skillet over medium-high heat until browned.
• 2. Drain sausage, reserving drippings in pan.
• 3. Combine flour, salt, and pepper in a large Ziploc bag; add pork chops. Seal bag and shake to coat.
• 4. Add oil to drippings in skillet.
• 5. Cook pork chops in hot oil over medium-high heat for 3 minutes on each side or until browned.
• 6. Transfer pork chops to a 5 or 6-quart slow cooker.
• 7. Layer vegetables and sausage over pork chops.
• 8. Add broth and thyme.
• 9. Cover and cook on LOW for 6 hours.
• 10. Remove pork chops from slow cooker; cover and keep warm. Increase temperature to HIGH.
• 11. Combine corn starch and 2 tablespoons water, stirring until smooth. Stir corn starch mixture into vegetables in slow cooker.
• 12. Cook, uncovered, 10 more minutes or until thickened.
• 13. Spoon rice onto serving plates; top with pork chops. Spoon vegetables and sauce over pork chops. Sprinkle vegetables with green onions and serve with hot sauce, if desired.

CHEF JOHN'S SMOTHERED PORK CHOPS

Steps:

• Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
• Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
• Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
• Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

SAUERKRAUT SMOTHERED WITH PORK CHOPS AND SAUSAGE

Steps:

• In a large skillet or electric frying pan, cook bacon until it just begins to brown. Pour off fat, then add onion. Saute until onion is transparent.
• Stir in sauerkraut, carrots, brown sugar, chicken broth and wine.
• Tie up spices and herbs in a small bag of cheesecloth. Bury in the center of the sauerkraut mixture. Cover and simmer 10 minutes.
• Diagonally score 1 side of each bratwurst. In a separate skillet brown the bratwurst and pork chops.
• After the sauerkraut mixture has simmered 10 minutes, add potatoes, working them down into the mixture. Top with browned bratwurst and pork chops. Cover and simmer 15 minutes.
• Add smoked sausages. Simmer, covered another 15 minutes.
• Remove pouch of seasonings before serving.

SMOTHERED PORK CHOPS AND SAUSAGE

Steps:

• Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.
• (Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier).
• Heat the oil in a Dutch oven or large pot over medium-high heat.
• Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).
• Remove the pork chops to a platter and set aside.
• Reduce the heat to medium.
• Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.
• Add the onions, salt, and pepper.
• Cook, stirring, until the onions are slightly soft, about 5 minutes.
• Add the garlic, bay leaves, chicken broth and water.
• Bring to a boil.
• Return the pork chops to the pot.
• Reduce the heat to medium-low, cover and simmer for 45 minutes.
• Add the smoked sausage and the potatoes.
• Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
• Serve with either steamed white rice or rice pilaf.