SMOTHERED PORK CHOPS

This recipe for traditional smothered pork chops, inspired by Southern cooking, is the epitome of delicious comfort food at its best. Delicious pork chops with a crunchy crust that have been pan-fried and then covered in onion gravy that is full of flavor! It exudes the warmest and most comforting of feelings!

Traditionally served in the South, smothered pork chops are a dish that consists of pork chops that have been fried or baked and are then doused with a considerable amount of a thick sauce. You may undoubtedly find them on the menu at practically every single country or Southern-centered eatery. Others put their own unique mark on them. For instance, some recipes for smothered pork chops may call for a basic gravy, a sauce focused on onions or even a gravy that is particularly heavy on mushrooms.

Smothered pork chops are best served over a bed of fluffy mashed potatoes or plain rice. This is the time-honored and tried-and-true combination. Other low-carb options include roasting veggies, making cauliflower rice, or serving them with a side salad.

THE INGREDIENTS NEEDED:

4 pork chops; it was about 3 pounds.
2 T spoons.Of vegetable oil.
2 t spoons.Of kosher salt.
1 t spoon.Of freshly cracked black pepper.
A sliced yellow onion halved and sliced 1/2-inch thick
2 cloves garlic, thinly sliced
3 T spoons.Of all-purpose flour
3 Cups.Of beef stock
1/4 cup heavy cream
2 sprigs of fresh rosemary

PREPARATION:

1st Step – Put the oil in a large pan with a medium-high heat setting. While the oil is getting hot, salt and pepper one side of the pork chops.

2nd Step – Put the chops, seasoned side down, into the hot pan and sear for 4 minutes, or until they are a dark, golden brown. While the other sides are cooking, add more salt and pepper to the top side.

3rd Step – Cook for another 4 minutes after you turn the chops over. Put the chops on a platter from the pan. For a good sear, you may need to do this in several steps.

4th Step – Stir constantly for 3 to 4 minutes, or until the onion and garlic have softened and become a deep golden brown, then remove from the heat.

5th Step – When the onions and garlic are soft but still a little shiny, sprinkle flour over them. Before adding the flour, add 1 tablespoon of oil if the onions aren’t shiny. By cooking the flour for one minute, you can get rid of its raw, starchy taste.

6th Step – Use your spoon to scrape the browned pieces off the bottom of the pan with the beef stock that has been added. At this point, the mix will look like a very thick paste.

7th Step – Pour the liquid made from the cream and the rest of the beef stock into the pan. Add the rosemary sprigs, bring the mixture to a slow simmer, and stir it often until it thickens.