These were so flavorful, tender, just plain delish! My mother bought me a cookbook for Christmas, and this recipe was in it...well, somewhat...I had to dabble with it...lol! What I like about it, is no canned soups...I added the creaminess to the recipe using a cup of heavy cream...it also gave it the rich yummy taste...I just can't follow a recipe without adding my own touch...I hope you try it, and like it as much as my family did...
serves4 - 6
prep time15 Min
cook time1 Hr
Ingredients For one pan smothered chops
2 1/2 tsp
coriander - i didn't use
pork chops ( preferably bone in ) 3/4 - 1 inch thick
sweet onion - cut in half and then cut into thin slices
gravy master - optional
red pepper - optional
How To Make one pan smothered chops
Combine the salt, garlic powder, pepper, paprika, coriander, and sage in a small bowl.
Sprinkle about 3/4 tsp of the seasoning blend onto both sides of each pork chop. ( reserve remaining spice )
Spread 1/4 cup flour in a shallow dish. Dredge each chop in the flour.
Heat a large skillet over medium high heat. Add a 1/2 cup canola oil.
Add the pork chops and cook until well browned, about 3 minutes per side.
Transfer chops to a paper towel lined plate to drain.
Add the onions to the skillet ( do not pour off any drippings). Cook until softened and beginning to brown. 7 - 8 minutes.
Now, add another 1/4 cup flour and whisk constantly until turning brown.
Add the chicken broth and whisk until smooth. Now, whisk the remaining 1/4 cup flour with the cream, and add to the skillet.
Bring to a boil over medium high heat and stir in the remaining leftover seasonings. Add the gravy master now if using.
Return the pork chops to the skillet and add rosemary. I sprinkled some red pepper now, to add a bit of kick.
Reduce heat to simmer, cover and cook 1 hour or until pork is tender.
I served with mashed potatoes...the sauce would be great over noodles or rice as well.
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