March 25, 2009 in pork
A few weeks ago, I mentioned that I could have pork everyday for the rest of my life and never get sick of it. Well, the exception to that rule is bone-in chops. I don’t like things that still have bones (except my wiiiiings of course). But if you know me at all, you know I can’t pass up a good deal and that’s how I ended up with a pack of bone-in chops in my freezer.
I don’t remember who’s blog I was looking at but they had done a smothered chops recipe that looked really good so I set out on a search and found out that Tyler Florence’s recipe had amazing reviews on foodnetwork.com. And by the way, I’ve had a ridiculous crush on Tyler ever since I found out he has a kid named Miles.
The chops were really good, for having a bone and all. I’m always scared that meat isn’t cooked through so I cook everything too long and ended up having to make more sauce but it worked out fine. I need to remember this recipe for next time I end up with bone-in chops.
Smothered Pork Chops
adapted from foodnetwork.com
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
1/4 cup olive oil
1 cup chicken broth
1/2 cup milk
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.
Heat a large saute 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. 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 in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the milk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper before serving.