Smothered Pork Chops
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1⁄2 cup all-purpose flour
- 1 1⁄2 teaspoons salt (to taste)
- 1⁄2 teaspoon black pepper (to taste)
- 1⁄2 teaspoon dried thyme, crumbled
- 1⁄2 teaspoon rubbed sage
- 4 center-cut pork chops (1 inch thick, 2-2 1/4 lb total weight)
- 3 tablespoons vegetable oil
- 1 large yellow onion, halved lengthwise, then cut crosswise into thin slices
- 1 1⁄2 cups chicken broth
- 1 1⁄2 cups converted rice, cooked by package directions
directions
- Combine the flour, salt, pepper, thyme, and sage in a pie plate; dredge each chop well on both sides; reserve the dredging flour.
- Heat the oil in a large skillet over high heat for 2 minutes or until ripples appear on the skillet bottom.
- Add in the chops and brown for 4-5 minutes, turn, then broth the flip sides for about 3 minutes.
- Lift to a plate and reserve.
- Decrease burner heat to medium; add the onion to skillet; cook/stir occasionally, for 3-5 minutes or until limp and golden.
- Blend in 3 tablespoons dredging flour, add in the broth, and cook, stirring constantly, for 3-5 minutes or until the mixture bubbles and thickens.
- Return the pork chops to the skillet, spooning the onion gravy on top.
- Decrease heat to low, cover, and simmer for 20-25 minutes, turning the chops at half-time.
- Taste the gravy for salt and pepper; adjust as needed.
- Divided the rice among four heated dinner plates and top each portion with a pork chop and plenty of onion gravy.
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