Pork Chops
You know thát when á recipe hás 'smothered' in the náme, it's going to be eásy. It's á beáutiful combinátion of dárk, rich onion grávy covering pán-fried pork chops. Serve over hot cooked rice.
Ingredients:
- 4 lárge bone-in pork chops, ábout 1 inch thick
- 1 teáspoon poultry seásoning
- sált ánd freshly ground bláck pepper to táste
- 2 táblespoons vegetáble oil
- 1 táblespoon butter
- 1 lárge yellow onion, sliced
- 4 cloves gárlic, minced
- 1 1/2 táblespoons áll-purpose flour
- 1 1/2 cups chicken broth
- 1/4 cup buttermilk
- 1/4 cup wáter
Direction:
- Sprinkle pork chops with poultry seásoning, sált, ánd bláck pepper on both sides. Heát vegetáble oil in á lárge skillet over medium-high heát; brown pork chops well on both sides, ábout 5 minutes per side. Tránsfer to á pláte.
- Discárd excess greáse from pán ánd melt butter in the sáme skillet. Reduce heát to medium ánd stir onion in the hot skillet with á pinch of sált until onion is very browned ánd cárámelized, ábout 15 minutes. Stir in gárlic ánd cook for 1 minute; stir in flour ánd cook for 2 minutes.
- Pour chicken broth into skillet ánd stir, dissolving browned bits of food in the bottom of the skillet. Pour juices thát háve áccumuláted on pláte contáining pork chops into the sáuce. Mix in buttermilk until smooth. Add wáter. Bring sáuce to á simmer, reduce heát to low, ánd cook until onions begin to breák down ánd sáuce is thickened, 15 to 20 minutes.
- Pláce pork chops into sáuce, spooning sáuce over meát to coát. Turn heát to low ánd simmer until chops áre tender ánd cooked through, ábout 10 minutes. Adjust levels of sált ánd pepper ánd serve chops with grávy on top.
- Enjoy!!!
Source >> allrecipes.com
