Melt the butter in the same skillet over medium-low heat.Plate them and cover them loosely with an aluminum foil tent. Now cook the pork chops until golden brown on both sides, 3-4 minutes per side. Heat the vegetable in a large skillet over medium heat.Pat the pork chops dry with paper towels and dredge them into the flour mixture. Combine flour, garlic powder, onion powder, salt, and pepper in a wide shallow bowl.Store leftovers in an airtight container in the fridge for up to 3 days.The leaves will come off and collect in the strainer.
Feed it through the top and grab it from below.
Pro-tip – for easy removal of thyme leaves, feed the sprig through one of the holes in a fine mesh strainer. Pork is done when it reaches an internal temperature of 145 degrees. Use heavy whipping cream for the most luscious creamy gravy. For best results, use vegetable or canola oil to brown the chop. These cook wonderfully in a well-seasoned cast iron skillet. For mushroom gravy, add another tablespoon of butter and add about 8 ounces of sliced white button or cremini mushrooms at the same time as the onions. The rib chop is a better choice than a loin chop for this recipe. Buy 3/4-1 inch thick cut pork chop with some fat on them for a more tender end result. For the most flavor, purchase bone-in pork chops. Garnish with fresh thyme leaves or chopped fresh parsley and serve promptly. Finally, add the pork chops to the skillet and simmer for a few minutes turning the pork chops several times to coat them with the gravy. Slowly pour in the chicken broth, stirring until smooth. Then sprinkle with the flour, stirring and cooking for a couple of minutes. Reduce the heat and add the garlic, cooking for a minute, stirring constantly. Add the onions and cook until tender and browned, scraping the bottom of the skillet to loosen those delicious brown bits from the pork chops. Now melt the butter in the same skillet over medium-low heat. Then go ahead and plate them, covering them loosely with an aluminum foil tent. Now sear the pork chops until golden brown on both sides. Then heat the vegetable oil in a large skillet over medium heat. Dredge the pork chops in the flour mixture. Start by combining the flour, garlic powder, onion powder, salt, and pepper in a shallow bowl that is wide enough to bread the pork chops in. Pork is still one of the least expensive cuts of meat, and it often goes on sale. 
There are no special ingredients or special techniques. Even beginner cooks can handle this easy recipe.Serve it with the sauce ladled over mashed potatoes, rice, cauliflower mash, egg noodles with fresh corn, green beans, or even Creamed Peas with Pearl Onions. This is the ultimate southern comfort meal with rich, hearty flavors that everyone loves.But for the ultimate meal, serve with creamy mashed potatoes, Southern Green Beans, and Homemade Biscuits. My family loves this comfort food dish no matter what I serve them with. This is the ultimate in Southern comfort and one of our favorite meals. These classic Smothered Pork Chops are lightly breaded pork loin chops, pan-fried and drenched in a creamy and flavorful easy-to-make pan gravy.
0 kommentar(er)
