Smothered Pork Chops

Ingredients:

2 bone in or boneless pork chops, thick cut

2 tbsp oil

2 tbsp butter

1 large onion, sliced thin

1 1/2 cups chicken stock

3 tbsp flour + more for dredging

1-2 cup heavy cream

Method:

1. Season chops with salt, pepper, and garlic, and set aside.

2. In a heavy skillet on medium high heat, melt butter and oil until shiny.

3. Dredge chops in flour until coated. Place chops in hot oil and cook for about 3 minutes on each side.

   

4. Remove chops and set aside, lower flame to medium.

5. There should be reserve oil and butter, if not, add a bit more and place your onions in the pan, stir and scrape the tasty bits from the pan (fond). Sautee onions about 3 minutes and add flour, stirring constantly until flour is incorporated and browning a bit.

   
   

   

   
   

6. Next, add in chicken stock and stir to combine, lowering heat to simmer when it starts to thicken. Taste your sauce and season with salt and pepper if necessary.

7. Return the pork chops to the pan and nestle into the sauce, covering them. Cover and simmer for 5-10 min until your pork reaches an internal temp of about 130-140 depending on your preference.

   
   

   

   
   

8. Once temp has been reached, stir in heavy cream to lighten and further thicken your sauce. Simmer for an additional 3 minutes and turn off the heat.

9. Serve with rice or mashed potatoes. Enjoy!