Granny's Slow-Cooked Sunday Smothered Pork Chops
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 pork loin chops with bone (each 1 1/2-inches thick)
- 9.85 ml kosher salt
- 4.92 ml fresh ground black pepper
- 78.78 ml all-purpose flour
- 78.78 ml canola oil or 78.78 ml other neutral oil
- 2 yellow onions, thinly sliced
- 44.37 ml finely chopped garlic
- 236.59 ml chicken stock (homemade or store bought, unsalted)
- 236.59 ml water
- 29.58 ml Worcestershire sauce
- 14.79 ml white vinegar or 14.79 ml cider vinegar
- 4.92 ml Dijon mustard
- 4.92 ml molasses
- 4.92 ml ground allspice
directions
- Rinse the pork chops and pat dry with paper towels. Sprinkle salt and pepper over chops, then dredge in flour to lightly coat. Reserve the remaining flour.
- In large, deep skillet, heat oil over medium heat. Add two of the pork chops and cook, turning once until well browned, about 5 minutes per side. Transfer the chops to a plate. Repeat with remaining chops.
- Add onions and garlic to the fat in the pan and cook, stirring, for 1 minute. Reduce the heat to low and add reserved flour. Cook, stirring, until it begins to brown, about 8 minutes.
- In a small bowl combine the stock, water, Worcestershire, vinegar, mustard, molasses and allspice. Add to pan and stir until well incorporated. Bring to a boil, then reduce the heat to maintain a simmer. Return the pork chops and their accumulated juices to the pan.
- Cover and simmer until the chops are very tender, about 45 minutes, turning the chops halfway through cooking. Serve hot.
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