Smothered Pork Chops Recipe

Pork chops: Bone-in pork chops are preferred for their flavor and tenderness.

All-purpose flour: Used for dredging the pork chops and thickening the gravy.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and depth to the seasoning.

Olive oil: Used for browning the pork chops and cooking the onions.

Chicken broth: Provides a savory base for the gravy.

Milk: Adds creaminess to the gravy.

Onion: Sliced and cooked until softened, adding sweetness and flavor to the gravy.

When browning the pork chops, ensure the skillet is properly preheated and the olive oil is shimmering but not smoking. This will help achieve a golden-brown crust, which adds depth of flavor to the dish.

• bone-in pork chops - Substitute with bone-in chicken thighs: Chicken thighs have a similar texture and flavor profile, making them a good alternative for a smothered dish.

• all-purpose flour - Substitute with cornstarch: Cornstarch can be used for dredging and will create a similar crispy coating when fried.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different aroma.

• olive oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is a good option for those avoiding meat.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can be used to maintain creaminess while being dairy-free.

• sliced onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the dish well.

• Allow the pork chops to cool completely before storing. This prevents condensation from forming, which can make the gravy watery.

• Transfer the pork chops and gravy into an airtight container. If possible, use a container that fits the contents snugly to minimize air exposure.

• For short-term storage, place the container in the refrigerator. The pork chops will stay fresh for up to 3-4 days.

• For longer storage, consider freezing. Wrap each pork chop individually in plastic wrap or aluminum foil to prevent freezer burn. Then, place them in a freezer-safe bag or container.

• Label the container with the date to keep track of how long they’ve been stored. Smothered pork chops can be frozen for up to 2-3 months.

• When ready to reheat, thaw the pork chops in the refrigerator overnight if frozen. This ensures even reheating and maintains the texture.

• Reheat the pork chops in a skillet over medium heat, adding a splash of chicken broth or milk to the gravy to restore its consistency. Cover and heat until warmed through.

• Alternatively, you can reheat in the oven. Preheat the oven to 350°F (175°C), place the pork chops in an oven-safe dish, cover with foil, and bake for about 20-25 minutes or until heated through.

• For a microwave option, place the pork chops in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on medium power in 1-minute intervals until hot, stirring the gravy occasionally to ensure even heating.

• Preheat your oven to 350°F (175°C). Place the pork chops in an oven-safe dish, spooning some of the gravy over the top to keep them moist. Cover the dish with aluminum foil and heat for about 20-25 minutes, or until the pork chops are warmed through.

• For a quicker method, use the stovetop. Place the pork chops and gravy in a skillet over medium-low heat. Cover and heat for about 10-15 minutes, occasionally spooning the gravy over the pork chops to ensure even reheating.

• If you prefer using the microwave, place the pork chops in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap. Heat on medium power for 2-3 minutes, then check and stir the gravy. Continue heating in 1-minute increments until the pork chops are thoroughly warmed.

• To maintain the texture of the pork chops, you can also use a steamer. Place the pork chops in a heatproof dish and set it in the steamer basket. Steam for about 10-15 minutes, or until heated through, ensuring the gravy stays moist and flavorful.

• Skillet: A large, heavy-bottomed pan used for browning the pork chops and cooking the onions and gravy.

• Tongs: Useful for flipping the pork chops while browning them in the skillet.

• Whisk: Essential for gradually whisking in the chicken broth and milk to create a smooth gravy.

• Measuring cups: Needed for accurately measuring the flour, chicken broth, and milk.

• Measuring spoons: Used to measure out the salt and black pepper.

• Cutting board: A surface for slicing the onion.

• Chef's knife: For slicing the onion.

• Plate: To set aside the browned pork chops temporarily.

• Wooden spoon: For stirring the onions and the flour in the skillet.

• Lid: To cover the skillet while the pork chops simmer and become tender.

Pre-slice the onions: Slice the onions ahead of time and store them in an airtight container in the fridge.

Measure ingredients in advance: Measure out the flour, salt, pepper, chicken broth, and milk before starting.

Use a large skillet: A larger skillet allows you to brown all the pork chops at once, saving time.

Simmer with a lid: Covering the skillet while simmering helps the pork chops cook faster and stay moist.

Prep side dishes simultaneously: While the pork chops are simmering, prepare your side dishes to save overall cooking time.