Smothered Pork Chops
Smothered Pork Chops were originally a dish made from cheap cuts of meat smothered in a thick gravy. Additional popular versions of the dish include “smothered steak” and “smothered pork roast,” and smothered liver and onions. These dishes were common in diners and taken for lunch the day after they’re served.
Equipment
- large cast-iron skillet or Dutch oven
- Spoon
- knife & chopping block
Ingredients
- 1 lb+ 1 pound pork loin cut into 1- 1 1/2-inch slices
- 1 cup milk
- 1 cup cake flour
- ½ tbsp granulated garlic powder
- ½ tbsp granulated onion powder
- 1 tsp paprika
- ¼ tsp cayenne pepper
- 1 tsp thyme
- 2 whole garlic cloves, minced
- 1 small onion, chopped fine
- Vegetable oil, olive oil
- 1 tbsp butter
- 1 cup homemade pork broth
Instructions
- Marinate my boneless pork loin cutlets in milk for 1-2 hours or overnight. This tenderizes them, or at least I like to think it does.
- 1-cup cake flour (I use cake flour because it fry's up crispy) Use APF if you like.
- The seasonings are approximated. I do not use a real recipe. My seasoning mix is 1/2 tablespoon of granulated garlic and onion.
- Fry the pork chops in a combination of olive oil, veg. oil and a tablespoon of butter.
- Remove them from the frying pan. They should be crisp.
- Gravy - Use the same frying pan with bits on the bottom. Sautee 1 small onion, chopped fine, 2 cloves garlic, minced, 1/2 teaspoon thyme, pinch cayenne, in 1 tablespoon butter for about 2-3 minutes.
- Set aside 1/2 of the 3/4 cup of pork broth (homemade)
- In the pan add about 1/2 cup of pork broth, then add 3-4 tablespoons heavy cream or light cream, your choice. I use what I have on hand. The gravy will be thin.
- Add pork chops and cook for 10-15 minutes, gravy will thicken. Because the chops are coated, they will thicken the gravy.
- Carefully add remaining pork broth as needed to get the consistency you want. I think that's it. I bring this together so quickly that I really don't pay attention to amounts or processes.
Notes
Smothered Pork Chops were originally a dish made from cheap cuts of meat smothered in a thick gravy. Additional popular versions of the dish include "smothered steak" and "smothered pork roast," and smothered liver and onions. These dishes were common in diners and taken for lunch the day after they're served.
A few great accompaniments to smothered dishes include steamed veggies or a fresh salad.
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