Smothered pork chops

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Hey there, foodies! Let’s get adventurous today on Life with Jeviko. If you’re on the hunt for a dish that’s both utterly delicious and straightforward to prepare, then you’re in the right place. Let me introduce you to a hearty meal that’ll win over even the most discerning of palates – smothered pork chops.

This scrumptious feast has its roots embedded in the culinary heartland of Southern United States, where it was celebrated as an affordable yet delicious way to relish pork. Slow-cooked in a flavorful broth or gravy, these pork chops retain all the juiciness and infuse a rich savoriness that’s hard to resist.

Here’s a word of advice for you, though – treat these pork chops as you would a gourmet steak. Opt for a thick cut, ideally between 1 to 1.5 inches. A little extra expense here ensures a tender, evenly cooked dish that won’t disappoint. And hey, if your local store doesn’t have them on display, don’t be shy to ask the butcher for a custom cut.

Today’s version of smothered pork chops involves searing them in a skillet and then letting them roast in the oven until they’re cooked to perfection. Meanwhile, we’ll caramelize onions, sauté mushrooms, and whip up a finger-licking gravy. Be prepared for a tempting aroma to fill your kitchen, and possibly a grumbling stomach.

Before we dive into the recipe, let’s explore different types of pork chop cuts. While all can be used, make sure your selection is about 1 to 1.5 inches thick for optimal results. Let’s steer clear of the lean, boneless chops, though, which may overcook easily.

Let’s get to the recipe. Grab your apron, put on some good tunes, and let’s get cooking!

Ingredients:

• 4 bone-in, center-cut pork chops (each 1 to 1.5 inches thick)
• 1.5 teaspoons of salt (adjust as per the size and thickness of your pork chops)
• 1 teaspoon of black pepper
• 1 tablespoon of olive oil
• 1 large white onion, halved and sliced
• 8 ounces of sliced mushrooms
• 2 tablespoons of butter
• 2 cloves of garlic, minced
• 2 tablespoons of all-purpose flour
• 2 cups of chicken broth

Instructions:

1. Kick off the process by preheating your oven to 350°F. Meanwhile, heat up a heavy-duty, oven-safe skillet on medium-high heat. Sprinkle both sides of the pork chops with salt and pepper for a rich taste.
2. Give each side of the chops a good sear for 3 to 4 minutes on high heat. If you’re dealing with thick chops (over 1 inch), pop them into a 9×13 inch pan and let them roast in the preheated oven. Keep them there until they reach an internal temperature of 145°F, which should take about 15 minutes.
3. Now, let’s work on those delicious sides. With your skillet on medium-high heat, add in olive oil, onion, and mushrooms. Sauté them until they’re tender and translucent, which should take around 5-7 minutes.
4. Time to amp up the flavor. Add in the butter and garlic and cook for a minute until the garlic releases its aromatic magic.
5. Sprinkle the flour and stir it until there’s no trace of white specks. Next, pour in the chicken broth and simmer the mixture, stirring until the sauce thickens.
6. Finally, reintroduce the cooked pork to the skillet and smother them with the onion and mushroom gravy. Serve hot and enjoy the burst of flavors!

Note:

• Cut: Select 1 to 1.5 inch thick, bone-in, center-cut pork chops for optimal flavor and texture.
• Cooking: Sear the chops on high heat, then finish in a preheated oven for thick cuts.
• Gravy: Sauté onions and mushrooms till soft, add garlic, flour, and chicken broth. Simmer till sauce thickens.
• Serving: Return cooked chops to the skillet and smother with the gravy. Serve hot.
• Reheating: Preferably done in the oven at 350°F for 10-15 minutes to maintain moisture.

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