The sauce will thicken slightly as you continue to cook it. Add this mixture to the skillet, and whisk to combine. In a small bowl, whisk together the remaining Tablespoon of beef broth, and the cornstarch until smooth. Measure out 1/3 cup of the liquid and put it back into the (still hot) skillet. Let the liquid settle for a couple minutes, then remove any accumulated fat from the surface of the liquid with a large spoon. The liquid has been strained through, into the bowl under the strainer. As you can see in the photo below, those are onions in the strainer. Throw away the bay leaf, then place the remaining onions into a small bowl. Pour the liquid from the skillet through a strainer into a medium bowl. Place the chops onto a serving platter, and cover with foil to keep them warm. When the pork chops are done, carefully remove the hot skillet from the oven. Making The Sauce AFTER The Pork Chops Have Baked Bake for 1½ hours, until the pork is tender. Cover the skillet, and place the smothered pork chops into the preheated oven. Place the chops (and any juices that have accumulated on the plate) back into the skillet. Bring this liquid mixture to a simmer in the skillet. Stir well, making sure to scrape up all those browned bits from the bottom of the skillet (flavor-packed!). Cook, stirring constantly for 30 seconds.Īdd 1/2 cup beef broth (reserve the remaining Tablespoon of broth called for in recipe) and the bay leaf to the skillet. Once the onions have browned fully, stir the thyme and minced garlic into the skillet. Add the onion slices cook them for 8-10 minutes until well browned. Transfer the chops to a plate and keep warm, but DO NOT clean out skillet.Īdd butter to the skillet and melt, on medium heat. Place the chops into the skillet and cook each side 3-5 minutes until well browned. Heat oil on medium-high heat until it just begins to smoke. Place the oil in an ovenproof 10 inch skillet. Pat the pork chops dry with a paper towel, then rub both sides with spice mix, to evenly cover meat. While oven is preheating, mix paprika, onion powder, salt, pepper, and cayenne pepper in a small bowl. Scroll Down for A Printable Recipe Card At the Bottom Of The Page How To Make Smothered Pork Chops Here’s how to make this delicious pork dish: You will LOVE the finished dish! The recipe, as written, serves two, but is EASILY doubled. There are a few steps involved in making these smothered pork chops, but it’s actually easy to prepare if you prep everything before beginning. Wow… were they ever YUMMY! Tender and packed with flavor, this pork chop dinner for two was a winner! The photo in the cookbook LOOKED really good, and the recipe sounded wonderful, so I gave it a try. I found this recipe for smothered pork chops in a cookbook I got for my birthday. Smothered Pork Chops, how I love thee! Pan-seared, bone-in pork chops, baked until tender, and smothered in a rich, thick onion gravy. Full of flavor, you will LOVE these glazed chops! Smothered Pork Chops are pan-seared, then baked until tender and smothered in a rich, thick onion gravy.
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