Wednesday, February 27, 2013

Smothered Pork Chops :D

The name says it all, folks. These pork chops are juicy, tender, melt in your mouth delicious. The gravy alone is so good I wanted to take a bath in it... and so easy to make. Hubby ate 4 of them... that's right... 4. F-O-U-R! They were that good. So, I thought I'd share them with you! I only have one pic for these, as I made them before I started this blog, but it's a pic of the finished product, at least.

*sigh* Apologies for the subpar picture... it in no way does justice to how good these looked.
Smothered Pork Chops
4 bone-in center cut pork chops (about an inch thick)
3/4 cup all purpose flour
2 tablespoons EVOO (extra virgin olive oil)
1 tablespoon butter
1 onion sliced (thick or thin, depending on how you like your onions)
2 teaspoons dried thyme
1 teaspoon dried sage
1 and a 1/2 cups low sodium chicken broth
2/3 cup milk
Ready, set, GO!
1. Salt the porkchops. Now, here you can get a little crazy and add a little seasoning. I sprinkled the chops with some cajun seasoning for a little kick, but you can use whatever herbs and spices you like. Don't coat the chops, just give em a happy little shower of herbaceous love :p
2. Pour the flour in a shallow bowl and lightly dredge the chops in it, making sure to tap off excess. KEEP THE REST OF THE FLOUR!
3. Heat the EVOO in a skillet large enough to contain all the chops. Use MEDIUM HEAT. We're just trying to get a nice browning on the chops, not cook them all the way through at this stage, usually 2-3 minutes per side. Transfer the chops to the plate.
4. You should have all sorts of yummy stuff at the bottom of the skillet now. We're going to use it! Add the onions, butter, thyme, sage, and a sprinkle of salt to the skillet. If the onions start to brown too quickly, lower the heat a bit. We want the onion golden brown, about 8 minutes.
5. Now add 2 tablespoons of that flour I told you to keep and stir it in for about a minute, just to cook the flour taste out. Add the chicken broth, bring to a boil and cook for about 2 minutes.
6. Now pour in the milk, and breath the scent of that yummyness in... then add the chops to it and pat yourself on the back for being so awesome :)
7. Once the sauce starts to simmer, set the heat to medium-low and let it hang out until the sauce thickens up a bit and the chops are just cooked through, about 10 minutes. They should register 160 degrees on a meat thermometer, so if 10 minutes doesn't quite get you there, let em hang out a bit more. Trust me, extra time spent in that gravy bath won't hurt them any!
8. Let chops rest at least 3 minutes off the heat before serving, to give them time to suck all those juices back in.
*Must serve with rolls or crusty bread to sop up that gravy with! I caught the hubby using a slice of sandwich bread to swab the skillet out after dinner, lol!*
Good luck, and I hope it turns out just as amazing for you as it did for me... let me know!
Lots of love,

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