Here’s another flavorful and comforting recipe for a fall evening. This makes for a great weeknight meal — a one skillet dish that’s on the table in 30 minutes. Tonight I paired it with roasted sweet potatoes and broccoli, but if you’re feeling extra decadent, up the gravy ingredients to 1 1/2 cup broth and 2/3 cup cream and serve over mashed potatoes. I guarantee some delighted dining companions.
Smothered Pork Chops
4 pork chops, 3/4 inch thick, bone in
2-3 tsp garlic powder
1 tsp cayenne
1/2 cup AP flour for dusting plus 1 tbsp for roux
1/8 cup olive oil
1 tbsp butter
1 onion, sliced
2 sprigs fresh thyme, left whole
3 fresh sage leaves
1 cup chicken broth
1/2 cup cream
1 tsp PX vinegar (substitute sherry, apple cider, or balsamic)
Chopped fresh parsley
Start by seasoning the meat on both sides with garlic powder, cayenne, black pepper, and a generous amount of salt. Then dip in flour and shake off excess. In a large skillet, preferably stainless or cast iron, heat the olive oil over medium-high heat. When the oil is shimmering, drop in the pork chops and brown well before flipping, about 4 minutes. Try not to move the meat after placing it in the pan to allow it time to caramelize. Flip over and cook the other side to brown. The meat will not be fully cooked through, but that’s what you’re looking for. Pull the chops out and set aside.
Remove the herbs (don’t worry if the small leaves have fallen off the thyme stem) and sprinkle in additional tbsp of flour and saute for a minute to cook off the raw flour taste. Pour in the chicken stock and bring to a simmer, scraping up all the browned bits at the bottom of the pan. Allow to simmer 3-5 minutes until thickened, then add in vinegar and cream, stirring to combine. Return chops to pan along with any juices and simmer 5 minutes more or until pork is cooked through (look for about 140 internal temp for medium). Right before serving drop in parsley. Serve with roasted sweet potatoes and steamed broccoli for a well-rounded and delicious meal.