Smothered Pork Chops
These pork chops are every bit as delish as the ones from your favorite diner. The only things missing are sticky tables and the weird guy in the next booth. (Ok, maybe just the weird guy...)
- 4 (1-inch thick) Center-cut bone-in pork loin chops
- Kosher salt and freshly ground pepper
- 2 tbsp canola oil
- 2 tbsp unsalted butter
- 1 large yellow onion, chopped
- 1 small green bell pepper, seeded and diced
- 3 celery stalks, diced
- 4 green onions (white & green parts), chopped
- 3 cloves garlic, minced
- 1 tsp fresh thyme, minced
- 3 tbsp all-purpose flour
- 2½ cups chicken stock
- ¼ cup heavy cream
- Hot pepper sauce
- Steamed rice, for serving
Season the pork chops with salt and pepper. In a very large frying pan, heat the oil over medium-high heat. Add the chops to the pan and cook until the undersides are browned, about 3 minutes. Turn and brown the second sides, about 3 minutes more. Transfer to a plate.
Add the butter to the pan and reduce the heat to medium. When the butter has melted, add the onion, bell pepper, celery, green onions, and garlic and stir with a wooden spoon to loosen any browned bits in the pan. Cover and cook, stirring occasionally, until the vegetables are tender, about 8 minutes. Stir in the thyme. Sprinkle in the flour and stir well. Gradually stir in the stock and bring to a simmer.
Return the pork chops to the pan and reduce the heat to medium-low. Cover and simmer until the pork shows no sign of pink when pierced at the bone, about 20 minutes. Transfer the pork chops to a deep serving platter and tent with aluminum foil to keep warm.
Stir the cream into the gravy in the pan and bring to a boil. Cook until thickened, about 1 minute. Season to taste with salt and hot pepper sauce. Pour the gravy over the pork, and serve at once with the steamed rice.
- Chicken breasts are another excellent candidate for the smothered treatment. Sear boneless, skinless chicken breast halves for about 2 minutes on each side, then simmer them in the sauce for about 15 minutes.
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