Smothered pork chops are a comforting classic that bring rich flavors and tender meat to your table. This recipe combines savory spices and a creamy gravy, making it a perfect choice for a hearty family meal or a special occasion.
Let's dive into the ingredients that make this dish shine. First, the pork chops: bone-in chops are preferred here for their flavor and moisture retention. A simple seasoning of salt and black pepper helps to enhance their natural taste. The all-purpose flour serves a dual purpose – it coats the chops for browning and thickens the gravy later on.
Next, the vegetable oil is used for frying, providing a neutral base that allows other flavors to stand out. Onion and garlic bring aromatic depth to the dish. For the liquid base, chicken broth adds savory notes, while buttermilk contributes a slight tanginess and creamy texture. A hint of dried thyme and paprika spices things up, and finally, a touch of unsalted butter enriches the sauce.
This dish pairs wonderfully with creamy mashed potatoes or buttery rice to soak up all that delicious gravy. Steamed green beans or a simple side salad can add a refreshing contrast to the rich flavors.
Begin by seasoning your pork chops with salt and pepper on both sides. This foundational step is key to enhancing the natural flavors. Once seasoned, dredge each chop in flour, ensuring a light, even coating. Shake off any excess to prevent clumping in the pan.
Heat your vegetable oil in a large skillet over medium-high heat. Once shimmering, add the pork chops. Let them brown for about four minutes on each side. You’re looking for a nice golden crust here, which adds flavor and texture. After browning, set the pork chops aside on a plate.
In the same skillet, toss in the sliced onion and minced garlic. Sauté them until the onion becomes translucent and tender. This usually takes a few minutes, and the aroma will be incredible. Stir in any remaining flour from dredging and cook it for about a minute. This step helps to thicken the gravy later.
Now, gradually whisk in the chicken broth and buttermilk. The mixture will start to thicken as it heats. Add the thyme, paprika, and butter to enrich the sauce. Bring everything to a gentle simmer.
Return the pork chops to the skillet, nestling them into the gravy. Lower the heat to maintain a gentle simmer, cover the skillet, and let the chops cook for about 30 minutes. This slow cooking ensures they become tender and fully infused with flavor. Once done, serve the chops with the luscious gravy ladled over them.
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