Smothered Pork chops, Southern onion gravy…Wednesday weekly recipe post

 

 

 

porkchops

serves 2-4

The Stuff you need ๐Ÿ˜‰

  • 4 large (bone-in) pork chops, about 1 inch thick
  • 1/3 cup buttermilk (can use milk and 1 tsp lemon juice) -for marinade-
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and ground black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 large yellow onions, sliced
  • handful diced fresh rosemary
  • 8 cloves garlic, diced
  • 3 tablespoons flour
  • 3 cups chicken broth
  • 1/2 cup sour cream
  • 1/2 cup water

What to do with the Stuff ๐Ÿ˜‰

  • In a large ziplock baggie, add all pork chops, lay flat, add the 1/3 cup buttermilk, and allow to sit for 2-ย 6 hrs
  • Remove chops, and pat dry
  • Sprinkle pork chops with garlic & onion powder, & salt, & pepper on both sides
  • Heat oil in a large skillet over medium-high heat
  • Brown pork chops well on both sides, (approx 5-7) minutes each side
  • Transfer browned pork chops to a large plate
  • Drain excess oil from pan, and melt the butter in the same skillet
  • Reduce the heat to medium, add onion to the skillet with a pinch of salt, until onion is browned and caramelized, (approx 15 minutes)
  • Add diced garlic, stir briefly
  • Add flour, stir and cook for 2 minutes
  • Add chicken broth and stir
  • Add juices from the plate with pork chops into the skillet
  • Mix in sour cream ( or yogurt) until smooth
  • Add water
  • Bring gravy to a simmer, reduce heat to low, and cook until onions begin to break down, and gravy is thickened
  • Place pork chops into the skillet, spoon the sauce over the pork chops meat to coat each pork chop
  • Simmer until chops are cooked through, (approx 10-15 minutes)
  • Flavor with salt and pepper as desired, and serve pork chops smothered with onion gravy on top
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