Thursday, June 19, 2014

Smothered Pork Chops

We made this dish once before but I apparently didn’t blog about it, as it was nowhere I could find it.  Since we considered it one of the best we’ve ever eaten, I wanted to be sure I documented it this time.  The recipe comes from Tyler Florence and is reproduced here.



Smothered Pork Chops - slightly adapted from Tyler Florence

Ingredients:
1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in (I used 1” boneless)
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Directions:
1. Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
2. Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. 
3. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth. Let the liquid cook down for 5 minutes to reduce and thicken slightly. 
4. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. 
5. Simmer for 5 minutes or until the pork is cooked through (143* for me). Season with salt and pepper and garnish with chopped parsley before serving.


As before, they were very good, especially with the sautéed mushrooms I added to mine.  We served them with some smashed new potatoes and steamed broccoli for a fine meal.  Note:  broccoli at our place is cooked, so it loses it's bright green color.  Also I made double the above gravy recipe to ensure plenty for the potatoes.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

6/13/14 event date

17 comments:

  1. A real southern classic that's always in style. I like that you used buttermilk in the cream gravy. Another southern tip. .
    Sam

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  2. An excellent dish, very similar to one I served in my restaurant, the customers loved it.

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  3. These look fantastic!! I rarely make pork chops, but I can't resist these!

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  4. Larry, Well smother my chops! The photo of the chops all in the pan got my mouth watering... My kind of meal! Take Care, Big Daddy Dave

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  5. Okay that will rank high on my request list if we get over your way. Just sayin'.

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  6. Right up my alley! Looks delicious Larry. At least you looked. I've actually written and posted about the same recipe twice. (shhhh…don't tell anyone) :)

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  7. I'd love those Pork Chops ---and would also 'smother' my taters with that 'gravy'... YUM......

    Hugs,
    Betsy

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  8. Double gravy - yup you and I would get along just fine! Lovely recipe and cooked broccoli is fine with me too. Have a great weekend.

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  9. They look delicious Larry. You can never have too much gravy.

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  10. Amen! We like cooked broccoli also! :-) These chops are to die for and I want to try the recipe. Buttermilk and chicken broth is a good unique twist so I bet it's all delicious. Looks like there's plenty of gravy to smother the potatoes too. Thanks for the recipe and have a fun weekend!

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  11. OH man do I love pork chops. Then you throw in the double whammy of gravy. Pass me a biscuit because that is one fine looking dish.

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  12. It's been a long time since I've had a pork chop any other way than on the grill, that I have forgotten how good a smothered pork chop could be. I'll have to make these for Trevor, he's sick of grilled food by this point.

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  13. This looks absolutely delicious. You can make this for me any time!

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  14. This is MY kind of recipe! Love, love, love the sauce! I'm always on the look out for new and tasty ways to prepare our favorite meat: PORK! Have a great 4th Larry and Bev!

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