Smothered Pork Chops


·         2 teaspoons seasoning salt

·         1 teaspoon cracked black pepper

·         1 teaspoon smoked paprika

·         1/2 teaspoon granulated garlic

·         1/2 teaspoon onion powder

·         2 (1-inch thick) pork chops

·         1/2 cup self-rising flour

·         3 to 4 tablespoons grapeseed oil

·         1 tablespoon freshly chopped thyme leaves

·         1 Vidalia onion, sliced

·         2 tablespoons minced garlic

·         2 cups beef stock

·         1 cup chicken stock


Preheat oven to 350 degrees F.

In a small bowl mix together the seasoning salt, pepper, paprika, garlic powder and onion powder. Season each pork chop liberally with the spice mixture. Add the flour to a small bowl and stir in the remaining spice mixture. Dredge the chops in the flour, shaking off the excess.

In a large cast iron skillet over medium-high heat, add the oil. Sear each chop for 2 to 3 minutes, then flip and sear the other side for an additional 2 minutes.

Remove from the skillet to a plate and set aside. Add the thyme, onion, garlic and 1 to 2 tablespoons of the seasoned flour and cook until slightly caramelized, about 2 to 3 minutes. Stir in the stocks and with a wooden spoon scrape up any bits from the bottom of the skillet. Add the chops back to the pan and cover. Put in the oven and bake until tender and the sauce has thickened, about 18 to 20 minutes. Remove the chops and sauce to a platter and serve.

3 comments (Add your own)

1. Georgina wrote:
APPLE-STUFFED LOIN PORK CHOPSServes 2 (easily duobled)2 duoble cut pork loin chops cut 1-1/4-inches thick1 juice orange1 Tbs butter or margarine2 Tbs finely chopped onion1/2 cup soft breadcrumbs1/3 cup coarsely chopped apple1/8 tsp rubbed sage1 Dash pepper1 Tbs butter or margarine2 tsp cornstarch1/8 tsp cinnamon2/3 cup apple juice, or cider2 Tbs raisinsCut a side opening in each chop from the rib side, widening the pocket without cutting through to the other side of the chop; set aside.Grate 1 teaspoon orange peel; set aside. Squeeze orange: set juice aside.For the stuffing:In a medium saucepan cook onion in hot butter till soft and tender; remove from heat, and stir in breadcrumbs, apple pieces, 1 tablespoon of the orange juice, sage and pepper.Fill pocket in each chop with an equal amount of stuffing. Brush both sides of chops with some of the remaining orange juice. Place chops in an 8-inch square baking dish. Bake in a 325 deg F oven for 25-30 minutes or till tender, basting occasionally with orange juice.For sauce:In a small saucepan melt 1 tablespoon butter; stir in cornstarch and cinnamon, mixing well.Gradually stir in apple juice. Add raisins and the shredded orange peel. Cook over medium heat till thickened and bubbly, stirring constantly.Serve sauce with chops Was this answer helpful?

Sat, April 28, 2012 @ 8:33 PM

2. pwpwrbeyiln wrote:
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Sun, April 29, 2012 @ 3:37 AM

3. rwspoefyv wrote:
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Mon, April 30, 2012 @ 9:31 AM

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