So, the other night for dinner, for a break from our normal routine of chicken and/or ground beef, I found a sale on pork chops and decided to make them, in the simplest way possible.
Smothered and covered, baby. They turned out delish if I do say so myself!
I found two different simple and highly reviewed recipes on the Food Network's website, and decided to create my own tasty combination of the two being that they were very similar. The first was from Tyler Florence, who is cute as a button...
and his original recipe can be found here.
However, the fiance and I do love us some onions and being that the Vidalias are plentiful right now, I decided to incorporate this recipe since it called for onions in the gravy that the dish was going to produce.
So, here's my hybrid of the two (serves 4):
Ingredients:
4 bone-in pork chops
1 med. onion, chopped
3/4 c flour
2 T. onion powder
2 T. garlic powder
1 tsp Mediterranean herb mix (hello, McCormick's Perfect Pinch)
1 tsp seasoning salt (hello, Lawry's)
1 tsp lemon-pepper
vegetable oil (enough to cover the bottom of skillet for frying)
1 T. butter
1 1/2 c. chicken broth
2/3 c buttermilk
Directions:
Mix together the flour, onion powder, garlic powder, herb seasoning, seasoning salt & lemon pepper until well incorporated. Pour into shallow container for dredging.
Dredge the four chops in flour, shaking off any excess. Reserve remaining flour which you'll use later to incorporate into the sauce for thickening.
Heat oil in large skillet over medium-high heat. Add the chops, and brown for 5 min on each side, only flip them once. If this doesn't seem like long enough, don't worry; you're going to finish them off in the gravy later.
Remove chops from pan and set aside. Add onion & butter and cook down on medium-high about 10 min, stirring to scrape up all the yummy drippings from the bottom of the pan until the onions are brown and soft.
Once cooked down, add 2 T. of the seasoned flour mix, stir to coat onions until flour is dissolved, then add chicken broth. Continue to cook until the sauce begins to thicken, stirring to prevent it from burning, for about 3 min.
Pour in buttermilk slowly, stirring constantly, and bring to a boil. Reduce heat to medium low and add chops. Spoon sauce over chops and cover with lid, continue to cook 10-12 min. Halfway through, lift lid and turn chops, and spoon sauce over again.
I served mine with rice; I'm sure they would be equally yummy with biscuits or mashed taters and a mixed veggie mix on the side for a full-on family meal.
Enjoy!
Smothered and covered, baby. They turned out delish if I do say so myself!
I found two different simple and highly reviewed recipes on the Food Network's website, and decided to create my own tasty combination of the two being that they were very similar. The first was from Tyler Florence, who is cute as a button...
and his original recipe can be found here.
However, the fiance and I do love us some onions and being that the Vidalias are plentiful right now, I decided to incorporate this recipe since it called for onions in the gravy that the dish was going to produce.
So, here's my hybrid of the two (serves 4):
Ingredients:
4 bone-in pork chops
1 med. onion, chopped
3/4 c flour
2 T. onion powder
2 T. garlic powder
1 tsp Mediterranean herb mix (hello, McCormick's Perfect Pinch)
1 tsp seasoning salt (hello, Lawry's)
1 tsp lemon-pepper
vegetable oil (enough to cover the bottom of skillet for frying)
1 T. butter
1 1/2 c. chicken broth
2/3 c buttermilk
Directions:
Mix together the flour, onion powder, garlic powder, herb seasoning, seasoning salt & lemon pepper until well incorporated. Pour into shallow container for dredging.
Dredge the four chops in flour, shaking off any excess. Reserve remaining flour which you'll use later to incorporate into the sauce for thickening.
Heat oil in large skillet over medium-high heat. Add the chops, and brown for 5 min on each side, only flip them once. If this doesn't seem like long enough, don't worry; you're going to finish them off in the gravy later.
Remove chops from pan and set aside. Add onion & butter and cook down on medium-high about 10 min, stirring to scrape up all the yummy drippings from the bottom of the pan until the onions are brown and soft.
Once cooked down, add 2 T. of the seasoned flour mix, stir to coat onions until flour is dissolved, then add chicken broth. Continue to cook until the sauce begins to thicken, stirring to prevent it from burning, for about 3 min.
Pour in buttermilk slowly, stirring constantly, and bring to a boil. Reduce heat to medium low and add chops. Spoon sauce over chops and cover with lid, continue to cook 10-12 min. Halfway through, lift lid and turn chops, and spoon sauce over again.
I served mine with rice; I'm sure they would be equally yummy with biscuits or mashed taters and a mixed veggie mix on the side for a full-on family meal.
Enjoy!
No comments:
Post a Comment
Enough stalking, start talking!