Recipe Background
Joe's Smothered Pork Chops are Joe's specialty; a delicious and ultra savory meal that is a breeze to make. The pork is sweet and succulent, and lavishly smothered in a rich and hearty gravy. That it's perfect for pairing with mashed potatoes is a given. Joe's Smothered Pork Chops are some of Joe's best work, and we have the empty plates to prove it!
Joe's Smothered Pork Chops are Joe's specialty; a delicious and ultra savory meal that is a breeze to make. The pork is sweet and succulent, and lavishly smothered in a rich and hearty gravy. That it's perfect for pairing with mashed potatoes is a given. Joe's Smothered Pork Chops are some of Joe's best work, and we have the empty plates to prove it!
Ingredients
- 2 tablespoons vegetable oil or lard
- 4 (about 1-inch-thick) center-cut pork loin chops bone-in
- kosher salt to taste
- freshly ground black pepper to taste
- 1 large yellow onion halved and sliced 1/2-inch-thick
- 2 cloves garlic thinly sliced
- 3 tablespoons all-purpose flour
- 3 cups beef stock divided
- 1/4 cup heavy cream
- 2 sprigs fresh rosemary
- mashed potatoes optional, to taste, cooked and hot, for serving
Directions
- In a 12-14-inch skillet over medium-high heat, add the oil.
- Evenly season each of the pork chops on one side with the salt and the black pepper.
- Add the pork chops, seasoned-side down, to the hot oil and cook them, undisturbed, until they are dark golden-brown on the bottom, about 4 minutes. While the chops cook, season the top side of the chops with the salt and the black pepper.
- Flip the chops and cook, undisturbed, until golden-brown on the reverse side, about 4 minutes.
- Transfer the browned chops to a platter.
- In the same skillet over medium heat, add the onions and the garlic and cook, while stirring frequently, until they are softened, become a deep golden color, and appear cooked down and glossy, about 3-4 minutes.
- Sprinkle the flour over the onion mixture and cook, while stirring, until the raw flour smell disappears, about 1 minute.
- Add 1/4 cup of the beef stock to the skillet and cook, while scraping the bottom of the skillet to release the browned bits, until the mixture becomes thick and paste-like.
- In a bowl, add the remaining beef stock and the heavy cream and whisk to combine.
- Add the cream mixture to the onion mixture and stir to combine.
- Add the rosemary sprigs to the cream mixture.
- Bring the cream mixture to a gentle simmer and cook, while stirring frequently, until thickened into a gravy.
- Add the pork chops to the gravy, nestling them in until they are almost entirely submerged.
- Cover the skillet and cook until the pork chops reach an internal temperature of at least 145 degrees F, about 10 minutes.
- Serve the pork and the gravy with the mashed potatoes.
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