SMOTHERED PORK CHOPS

Smothered Pork Chops
It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice.

4 large bone-in pork chops, about 1 inch thick
1 teaspoon poultry seasoning
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 tablespoon butter
1 large yellow onion, sliced
4 cloves garlic, minced
1 1/2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup buttermilk
1/4 cup water

Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with rice.

PORK CHOPS

Fried Pork Chops

1 lb thinly cut pork chops
1 1/2 tsp seasoning salt or salt free seasoning
2 tsp garlic powder
1/2 tsp ground black pepper
1 1/2 tsp onion powder
1 tsp smoked paprika
3/4 cup all purpose flour
2 eggs
1 1/2 cup vegetable oil to fry with

Combine all of the seasonings into a bowl, and stir until they are well combined.

Use half of the seasoning mixture to season the pork chops. Be sure to season all surfaces of the pork chops.

In a medium sized bowl, crack open two eggs, and beat them.

In a separate bowl, add 3/4 cup of all purpose flour, and the remaining seasonings. Mix until well combined, then coat the pork chops with the seasoned flour.

Next, coat the pork chops with the eggs, then place the chops back into the seasoned flour for one last coating.

Once all of the pork chops are coated, it is time to fry them.
Pour the vegetable oil into a large skillet, then turn the heat to medium. Once the oil is hot, start adding in the pork chops. Be sure to not over crowd the skillet, otherwise the pork chops will not cook evenly.

Fry each side of the pork chops for about 3 to 5 minutes, then remove the chops from the skillet.

Place the Pork chops on a cooling rack or a paper towel lined plate.

FRIED PORK CHOPS with CREAM GRAVY

Fried Pork Chops with Cream Gravy

Don't wait for a special occasion to try this lightened up down home dish

INGREDIENTS:

1 cup all purpose flour

1 tsp Cajun Seasoning

1/4 tsp garlic powder

1/4 tsp pepper

8 4oz boneless center cut pork chops

1 cup non-fat buttermilk

Vegetable cooking spray

3 tbsp vegetable oil

1 cup fat free milk

1/4 teaspoons salt

Garnish - coarse ground pepper

Reserve 2 tbsp flour, and set aside. Place remaining flour in shallow dish

Combine cajun seasoning, garlic, and pepper and rub both sides of chops

Dip chops in buttermilk and dredge in flour. Lightly coat both sides of chops with cooking spray

Cook chops in batches in hot oil in a heavy skillet over medium high heat for 5 minutes on each side until golden brown

Add reserved flour to pan drippings. Stir in milk and salt and cook constantly stirring until thick

Serve immediately with pork and garnish.

STUFFED PORK CHOPS, PEPPER DRESSING

Stuffed Pork Chops

6 double-ribbed, center cut pork chops (have butcher cut a pocket in each)
4 oz. Butter, melted
1 cup water
1 cup brown sauce
Pepper Dressing (see recipe)
salt and pepper to taste

Preheat oven to 350. Stuff pork chops with stuffing and close with heavy toothpicks. Place in a baking pan and pour melted butter over the top of each chop. Salt and pepper to taste. Add approximately one inch of water to the pan and place it in the preheated oven. Bake for 1 ½ hours, turning after 45 minutes so that the chops brown evenly on both sides. Cover in brown sauce before serving. Serves 6.

Option: You may debone, butterfly and flatten the chops before stuffing. If you prefer. This method does not require toothpicks to close the chops around the stuffing. Yet another option is to just use 2 thin pork chops per serving instead of one fat one. Just put the stuffing between the chops and proceed-you better use skewers to keep the contraption together or you’ll have a mess.

Pepper Dressing

This is the dressing used to stuff green peppers, but it can be used innumerable ways as well.

½ lb. Butter
1 medium onion, chopped fine
1 rib celery, chopped fine
4 sprigs parsley, stems and leaves, chopped to dust
½ tsp thyme
½ lb. Ground beef, preferably ground twice
½ pound small fresh shrimp, peeled and deveined
½ loaf stale French bread
3 eggs
1 tsp. granulated garlic

Melt butter in a large skillet and add onion, celery, parsley and thyme. Saute for 10 to 15 minutes. Add ground beef and shrimp. In a large bowl, dampen the bread until moist, squeeze out excess water and add eggs. Mix well and then stir in sauteed ingredients. Blend, then add salt, pepper and garlic powder. Place stuffing in baking pan and cook in oven for 1 ½ hours. When done, chill in the refrigerator.
Use 80/20 ground beef.

PORK CHOPS and RICE

Pork Chops and Rice

4 pork chops, 1 inch thick
1 toe garlic, finely chopped
1 medium onion, finely chopped
2 French shallots, chopped
½ bell pepper, finely chopped
2 cups beef stock
2 Tbsp. Parsley
Salt and pepper to taste
1 cup rice, uncooked

Preheat oven to 300 degrees. Brown pork chops in dutch oven (with an oven-proof lid) and remove. Saute garlic, onion, French shallots, bell pepper in fat remaining in Dutch oven. Add stock and parsley. Salt and pepper to taste. Add rice and stir to distribute evenly. 

Place pork chops on top. Cover and bake in 300 oven for 1 ½ hours or until rice is cooked. Check at one hour; add more stock if needed. Serves 4.
Remember: One cup of uncooked long grain rice will yield about 3 cups cooked rice.

SPICY PORK CHOPS

Spicy Pork Chops

4 pork chops, 1 inch
1 tsp paprika
1/4 to ½ tsp. Cayenne, to taste
1/4 tsp. Thyme
1/4 tsp red pepper flakes
Salt and pepper
2 to 3 Tbsp vegetable oil
1 to 2 Tbsp. Flour
2 cups pork or beef stock
Dash Worcestershire sauce
Bay leaf
Hot rice
Gremolata: Equal parts minced garlic and parsley, about 2 Tablespoons of each will do.

Combine paprika, cayenne, thyme, red pepper flakes, salt and pepper. Sprinkle mix over pork chops and saute in a small amount of oil till done. Remove from heat. In same pan sprinkle in flour and whip until smooth. Add oil and flour as needed to obtain paste and to make a small amount of roux. Add stock, Worcestershire sauce and bay leaf. Return pork chops to pan. Simmer for about 5 minutes. Serve over rice. Garnish with a teaspoon of gremolata.

PORK CHOP WITH RASPBERRY SAUCE

Pork Chop with Raspberry Sauce

8 pork chops about 1-inch thick
1 medium onion, chopped
3 toes garlic, finely chopped
1 Tbsp. Bell pepper, finely chopped
Salt and cayenne to taste
1 pint fresh raspberries
1/4 cup burgundy wine
1/4 cup Sauterne
1/4 cup raspberry liqueur
½ cup sugar
3 oz. Cornstarch
Juice of 2 lemons
vegetable oil.

Season chops with salt and cayenne to taste. Brown chops on one side in a little oil. Turn chops and adad onion, garlic and bell pepper. /when chops are finished browning on both sides, add raspberries, wines, liqueur and sugar. Dissolve cornstarch in lemon juice and add to chops. Stir and bring to slow boil. Cover and simmer until chops are tender.
Serves 6.

PORK CHOPS with BROWNED RICE

Pork chops with Browned Rice

4 to 6 large pork chops
2 Tbsp fat
1 cup uncooked rice
2 cups canned tomatoes
2 bay leaves
1 1/4 cups water
½ cup chopped green peppers
1 cup chopped onion
1 package frozen okra, thawed and washed

Brown the pork chops in the fat. Remove from the fat. Wash rice, and brown in fat stirring constantly. Add tomatoes, water, green pepper, onion, okra and seasonings. Stir well. Lay browned chops over top. Cover . Bring to a steam, then reduce heat to simmer and cook 40 to 45 minutes. Serves 4.

CHILI RUB for GRILLING PORK CHOPS

Chili Rub for Grilling Pork Chops

Rub this in about half an hour before you grill.
On the menu in the restaurant in Darlinghurst, Sydney.

3 Tbsp. Chli powder

1 Tbsp. Cumin

2 tsp. Thyme

2 tsp. Sugar

1 ½ tsp. Salt

3/4 tsp. Ground allspice

1 tsp. Black pepper

Mix it up, rub into your pork chop, grill it.