Smothered Pork Chops

Smothered Pork Chops Recipe - A Classic American Dish

Region / culture: USA | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Smothered pork chops are a classic comfort food dish that is perfect for a cozy night in. The combination of tender pork chops smothered in a rich and creamy sauce is sure to satisfy your taste buds. In this article, we will explore the history of the recipe, cooking tips and tricks, as well as provide detailed nutrition information and serving suggestions.

History

Smothered pork chops have roots in Southern cuisine, where slow-cooked meats in flavorful gravies are a staple. This dish is a variation of the French dish "sautéed pork chops," which involves browning the meat and then simmering it in a sauce. Over time, the recipe evolved to include ingredients like onions, mushrooms, and peppers, creating a hearty and delicious meal.

Ingredients

4 lean pork chops, approximately 0.5 inches thick
2 tbsp olive oil
1 large onion
2 cloves garlic, minced
8 oz (227 g) fresh mushrooms (optional)
1 green pepper, finely chopped
1 cup milk
1 can condensed cream of mushroom soup (optional)
Tony's seasoning, to taste
chopped parsley for garnish (optional)

How to prepare

Heat the olive oil in a heavy skillet.
Remove any large pieces of fat from the pork chops and pat them dry.
When the skillet is hot, add the pork chops. Sauté them on medium heat until lightly browned on one side; then turn and brown the other side.
While the pork chops are cooking, coarsely chop the onion.
Remove the mushroom stems and chop them; then thinly slice the caps.
Remove the pork chops to a plate and keep them warm. If you prefer a lower-fat diet, drain off some, but not all, of the oil and discard it.
Add the chopped onions, green pepper, and mushrooms to the skillet. Sauté them while stirring until they are tender.
Sauté for 1 more minute.
Add about 0.33 cup of milk and stir, scraping to loosen any tasty bits.
Add the concentrated mushroom soup and mix it in. Then add the rest of the milk, stirring to combine.
When the sauce is heated through, add the pork chops back into the skillet.
Add any juices that have drained onto the plate.
Spoon some sauce over the chops, pushing them down to bury them.
Turn the heat very low and simmer for 5 to 10 minutes.
Garnish with parsley if desired.
Excellent served with white rice, egg noodles, or smothered potatoes.

Variations

Substitute chicken breasts for pork chops for a lighter option.
Add diced tomatoes or bell peppers for extra flavor and color.
Use different seasonings like Cajun or Italian seasoning for a unique twist.

Cooking Tips & Tricks

Make sure to pat the pork chops dry before cooking to ensure a nice sear.

- Use a heavy skillet to get a good brown on the pork chops.

- Don't overcook the pork chops, as they can become tough and dry.

- Adjust the seasoning to your taste preferences, adding more or less Tony's seasoning as desired.

- Garnish with fresh parsley for a pop of color and flavor.

Serving Suggestions

Serve the smothered pork chops over white rice, egg noodles, or mashed potatoes for a complete meal.

- Pair with a side of steamed vegetables or a fresh salad for added nutrition.

Cooking Techniques

Sauté the pork chops until browned on both sides before simmering in the sauce.

- Make sure to cook the onions, peppers, and mushrooms until tender for maximum flavor.

Ingredient Substitutions

Use chicken broth instead of milk for a dairy-free option.

- Substitute coconut milk for a creamy and dairy-free alternative.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days before reheating and adding the pork chops.

Presentation Ideas

Serve the smothered pork chops on a bed of rice or noodles, garnished with fresh parsley for a beautiful presentation.

Pairing Recommendations

Pair this dish with a glass of red wine like Merlot or Cabernet Sauvignon for a perfect match.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

350 per serving

Carbohydrates

12g per serving

Fats

18g per serving

Proteins

28g per serving

Vitamins and minerals

This dish is a good source of iron, vitamin C, and potassium.

Alergens

This recipe contains dairy (milk) and wheat (cream of mushroom soup).

Summary

This dish is a balanced meal with a good mix of protein, fats, and carbohydrates. It is relatively high in calories and fats, so it is best enjoyed in moderation.

Summary

Smothered pork chops are a delicious and comforting meal that is perfect for a cozy night in. With a rich and creamy sauce, tender pork chops, and flavorful vegetables, this dish is sure to become a family favorite. Enjoy this classic recipe with your loved ones for a satisfying and hearty meal.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for smothered pork chops. It was a hot summer day, and I was visiting my dear friend Martha in her cozy little kitchen. Martha was known far and wide for her delicious home-cooked meals, and that day she was preparing a feast for her family.

As I sat at the kitchen table, sipping on a glass of sweet tea, I watched Martha move around the kitchen with grace and ease. Her hands worked like magic, chopping vegetables, seasoning meats, and stirring pots on the stove. The aroma of simmering onions and garlic filled the air, making my mouth water in anticipation.

I couldn't help but ask Martha what she was making, and she smiled and replied, "Smothered pork chops, my dear. A family favorite." Intrigued, I asked if I could watch and learn how to make them, and Martha happily agreed.

She began by seasoning thick-cut pork chops with salt, pepper, and a blend of herbs and spices. Then, she seared them in a hot skillet until they were golden brown and crispy on the outside. The sizzle of the meat in the pan was music to my ears, and I couldn't wait to taste the finished dish.

Next, Martha added sliced onions, bell peppers, and mushrooms to the skillet, letting them cook down until they were soft and caramelized. The aroma of sautéed vegetables mingled with the savory scent of the pork chops, creating a mouthwatering symphony of flavors.

As Martha added a rich gravy made from pan drippings, broth, and a touch of cream, the kitchen filled with the comforting smell of home-cooked goodness. She let the pork chops simmer in the gravy until they were tender and juicy, absorbing all the delicious flavors.

Finally, Martha plated the smothered pork chops and served them with creamy mashed potatoes and buttery green beans. The first bite was a revelation - tender pork, flavorful gravy, and perfectly cooked vegetables all melded together in a harmonious dance of taste and texture.

I knew in that moment that I had to learn how to make smothered pork chops for myself. Martha graciously shared her recipe with me, along with tips and tricks she had picked up over the years. I scribbled down notes in my old recipe book, making sure to capture every detail and nuance of the dish.

Over the years, I have made smothered pork chops countless times, each batch better than the last. I have tweaked Martha's original recipe to suit my own tastes, adding a splash of Worcestershire sauce here, a pinch of paprika there. But the heart of the dish remains the same - tender pork chops smothered in a rich, savory gravy, served with all the fixings.

I have shared my recipe with friends and family, passing on the tradition of smothered pork chops to the next generation. And as I stand in my own kitchen, stirring a pot of bubbling gravy and searing pork chops in a hot skillet, I can't help but think of Martha and the day she introduced me to this delicious dish.

So, whenever I make smothered pork chops, I am reminded of that hot summer day in Martha's kitchen, where I learned not just a recipe, but a lesson in the joy of cooking and sharing good food with loved ones. And for that, I am forever grateful.