Chef John's Smothered Pork Chops
In professional kitchens, chefs will mainly be using plastic colour coded chopping boards.
Recipe Summary Chef John's Smothered Pork Chops
You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice.Ingredients | Chef Chopping Board Colours4 large bone-in pork chops, about 1 inch thick1 teaspoon poultry seasoningsalt and freshly ground black pepper to taste2 tablespoons vegetable oil1 tablespoon butter1 large yellow onion, sliced4 cloves garlic, minced1 ½ tablespoons all-purpose flour1 ½ cups chicken broth¼ cup buttermilk¼ cup waterDirectionsSprinkle 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.Info | Chef Chopping Board Coloursprep: 15 mins cook: 55 mins total: 1 hr 10 mins Servings: 4 Yield: 4 servings
TAG : Chef John's Smothered Pork ChopsMain Dish Recipes, Pork, Pork Chop Recipes,
