Smothered Pork Chops made from all scratch ingredients, no canned soups or packaged onion mixes, in a scrumptious buttermilk gravy.
We at Happily Unprocessed try very hard to provide you with healthy, simple recipes in order to show you that you don’t need to rely on boxed or prepackaged foods and most importantly fast food during the week when life is its busiest.
These smothered pork chops are one of those recipes. They are ridiculously easy and fast to make.
One big plus of this smothered pork chops recipe is how its cooked in one pan from beginning to end. Browning the pork chops and making the gravy in one single skillet is not only easy and convenient but also bring amazing flavor by taking advantage of the tasty brown bits and pan drippings on the bottom of the pan.
You will find most recipes for smothered pork chops have either onions, mushrooms (or both) and a prepackaged onion soup mix to make the gravy. Some even call for cream of mushroom soup.
Our pork chops have none of those! They are simply lightly dusted with some seasoned flour and sautéed about 5 minutes per side and then a roux is made in the same pan creating a homemade creamy buttermilk gravy to slather on top!
TIPS TO MAKING THE BEST SMOTHERED PORK CHOPS
- Get the best pork chops you can. I am not totally opposed to supermarket meat, some is better than others. But if at all possible, go to a butcher, one that sells LOCALLY raised and GRASS FED meats. And get yourself some worthy chops.
- You can use either bone in or boneless, thick or thin cut. We used bone in and the recipe cooking time reflects that. Simply reduce the cooking time for thinner no bone chops.
- Bring the pork chops to room temperature by taking them out of the fridge 30 minutes before cooking.
- Pat them dry with paper towels before putting them in the flour mixture. This will prevent the flour from caking and give a great sear.
- If you would like to add onions to this, simply saute the onions after the pork chops have been seared until slightly caramelized (10-15 min) then continue with step #4 of the recipe.
- If you cannot find organic buttermilk without carageenen or preservatives, simply add 1 tablespoon of vinegar to a cup of milk and let it sit for 5 minutes.
Smothered Pork Chops
Description
Smothered Pork Chops made from all scratch ingredients, no canned soups or packaged onion mixes, in a scrumptious buttermilk gravy.
Ingredients
- 4 Pork Chops, 3/4-inch thick, bone-in
- 1/2 Cup Unbleached Flour (I use Bob Mills)
- 1 Tablespoon Onion Powder
- 1 Tablespoon Garlic Powder
- 1 teaspoon Cayenne Pepper
- 1 teaspoon Sea Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/4 Cup Olive Oil
- 2 Tbsp Butter
- 1 Cup Chicken Broth
- 1/2 Cup Buttermilk
- Chopped fresh flat-leaf parsley, for garnish
Instructions
- Pat the pork chops dry with paper towels to remove any moisture. Lightly sprinkle them all over with salt and pepper.
- In a shallow dish, mix together flour with spices. Coat pork chops in the seasoned flour, shaking off excess. Reserve 2 tablespoons seasoned flour.
- In a large, heavy skillet over medium heat, heat oil until shimmering. In batches, cook pork chops until golden, 4-5 minutes per side. Transfer to plate.
- Add the butter and let melt, then sprinkle in reserved flour and whisk until there are no lumps. Cook until flour is no longer raw, about a minute.
- Stir in chicken broth and buttermilk and bring to a simmer, until sauce begins to thicken, about 4-5 minutes.
- Return pork chops to skillet, covering them with the gravy, and cook until pork is cooked through, about 5-10 minutes more.
WHAT TO SERVE WITH THIS:
RICE PILAF with ORZO and SLIVERED ALMONDS
PROSCIUTTO WRAPPED ASPARAGUS
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