Difference between revisions of "Smothered Pork Chops"

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This is a recipe that I've used a couple times--it's called smothered pork chops, and it's from an Emeril cookbook (yeah, yeah...it was a gift).  It's nothing fancy, all the ingredients used are common, it's fairly simple to make, and it's somewhat cheap (except for the pork, maybe), which makes this a good choice for college students!  Especially since you can use those thin cut pork chops at the supermarket.
 
  
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The full recipe can be viewed online [http://www.emerils.com/recipes/by_name/smothered_pork_chops.html here.]
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== Ingredients ==
  
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==Ingredients==
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* 4 lean [[pork]] chops, approx. 1/2" thick
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[[image:smotheredporkchops1.jpg]]
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* 2 tbsp [[olive oil]]
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* 1 large [[onion]]
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* 2 cloves [[garlic]], minced
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* 8 oz [[mushroom]]s, fresh
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* 1 tbsp [[green bell pepper|green pepper]], finely chopped
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* 1 cup [[milk]]
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* 1 can condensed Cream of Mushroom soup
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* [[black pepper]] to taste
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* chopped [[parsley]] for garnish, optional
  
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*8 thinly cut (about 1/2 inch thick) pork chops (I had pork chops and pork loin sitting in the freezer, so I used both)
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== Procedures ==
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*2 teaspoons Emeril's Original Essence (I just used montreal steak seasoning, I would say any kind of strong seasoning blend for meats will work)
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# Heat the [[olive oil]] in a heavy skillet.
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*1/2 cup olive oil
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# Remove any large pieces of fat from the [[pork]] chops and pat dry.
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*1/4 cup plus 2 tablespoons all-purpose flour
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# When skillet is hot, add [[pork]] chops. Sauté on medium heat until lightly browned on one side; turn and brown the other side.
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*4 cups thinly sliced onions
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# While [[pork]] chops are cooking, coarsely chop the [[onion]].
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*salt and pepper
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# Remove [[mushroom]] stems and chop; slice the caps thinly.
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*1 tablespoon chopped garlic
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# Remove [[pork]] chops to a plate. If your priority is a lowered-fat diet, drain off some, but not all, of the [[oil]] and discard.
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*4 bay leaves
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# Add chopped [[onion]]s and [[green bell pepper|green pepper]], sautéing while stirring until soft.
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*Two 14.5-ounce cans low-sodium chicken broth, or 3.5 cups Chicken Stock
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# Add [[mushroom]]s. If you removed most of the [[oil]], spray [[mushroom]]s with [[cooking spray]].
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*1.5 cans water (measured in the chicken broth cans), or about 2.75 cups of water if you don't want to measure from the cans
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# Sauté for 1 minute more.
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*1 pound smoked sausage or andouille, cut crosswise into 1-inch slices (I just had cheap smoked sausage)
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# Add about 1/3 cup of [[milk]]; stir, scraping to loosen any tasty bits.
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*1 pound russet potatoes, peeled and cut into 1-inch cubes
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# Add the concentrated [[mushroom]] soup and mix, then add the rest of the [[milk]], stirring to combine.
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*Steamed white rice or rice pilaf, for serving
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# When the sauce is heated through, add [[pork]] chops back into the skillet.
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# Add any juices that have drained onto the plate.
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# Spoon some sauce over the chops, pushing them down to bury them.
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# Turn heat very low and simmer for 5 to 10 minutes.
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# Garnish with [[parsley]] if desired.
  
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==Preparation==
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Excellent served with [[white rice]], [[egg noodles]] or mashed [[potato]]es. More details at http://www.sneakykitchen.com/Recipes/smothered_pork_chops.htm
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[[image:smotheredporkchops2.jpg]]
 
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[[image:smotheredporkchops3.jpg]]
 
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[[image:smotheredporkchops4.jpg]]
 
  
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Make sure your index finger isn't fully extended, like mine is here (whoops). 
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[[Category:Healthy Main Dishes]]
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[[Category:Mushroom Recipes]]
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The recipe says thinly slice, but I don't like long strands of onion.  Also, chop the garlic...
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[[Category:Pork Recipes]]
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[[image:smotheredporkchops5.jpg]]
 
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...the potatoes, and the sausage.  You won't use the potatoes and sausage for 45 minutes, so you may want to prep them later.  Either that, or put them in the fridge to slow down browning in the potato.
 
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[[image:smotheredporkchops6.jpg]]
 
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Season the pork with salt, pepper, and whatever seasoning you're using (which may already contain salt and pepper, so be aware of that).
 
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If you only have one cutting board, you probably want to do this part last, unless you like raw pork juice in your onion.  Either that, or wash the cutting board/flip it to the other side.
 
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[[image:smotheredporkchops7.jpg]]
 
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Add the olive oil to a pot under high heat, wait for the oil to get hot, and brown the pork.  Do batches if you have to, to prevent crowding in the pot.
 
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[[image:smotheredporkchops8.jpg]]
 
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Take the pork out of the pot, and put it aside.
 
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So now our pot has olive oil, pork juices, and bits of pork/seasoning in it.  Reduce the heat to medium, add the flour to the pot, and stir constantly until your roux is the color of peanut butter (no pictures of this, sorry!)
 
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[[image:smotheredporkchops9.jpg]]
 
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Add the onions to your roux and stir until they're slightly soft, about 5 minutes.
 
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[[image:smotheredporkchops10.jpg]]
 
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Add the garlic, bay leaves (I didn't have any), chicken broth, and water and bring to a boil.
 
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Then, put the pork chops in the pot, reduce the heat to medium-low, cover, and simmer for 45 minutes.
 
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Now would be a good time to clean up and/or prep the potato/sausage.
 
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[[image:smotheredporkchops11.jpg]]
 
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45 minutes later, add the potato and sausage, bring to a boil, then reduce the heat to medium-low and cook uncovered, stirring occasionally for 30 minutes.
 
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[[image:smotheredporkchops12.jpg]]
 
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30 minutes later, this is what my pot looked like.
 
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[[image:smotheredporkchops13.jpg]]
 
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Remove the bay leaves if you added them, serve over rice, and there's your meal!
 
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[[Category:Tranman622's Recipes]][[Category:Pork]][[Category:Dinner]][[Category:American]]
 
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Latest revision as of 08:22, 14 July 2012

Ingredients

Procedures

  1. Heat the olive oil in a heavy skillet.
  2. Remove any large pieces of fat from the pork chops and pat dry.
  3. When skillet is hot, add pork chops. Sauté on medium heat until lightly browned on one side; turn and brown the other side.
  4. While pork chops are cooking, coarsely chop the onion.
  5. Remove mushroom stems and chop; slice the caps thinly.
  6. Remove pork chops to a plate. If your priority is a lowered-fat diet, drain off some, but not all, of the oil and discard.
  7. Add chopped onions and green pepper, sautéing while stirring until soft.
  8. Add mushrooms. If you removed most of the oil, spray mushrooms with cooking spray.
  9. Sauté for 1 minute more.
  10. Add about 1/3 cup of milk; stir, scraping to loosen any tasty bits.
  11. Add the concentrated mushroom soup and mix, then add the rest of the milk, stirring to combine.
  12. When the sauce is heated through, add pork chops back into the skillet.
  13. Add any juices that have drained onto the plate.
  14. Spoon some sauce over the chops, pushing them down to bury them.
  15. Turn heat very low and simmer for 5 to 10 minutes.
  16. Garnish with parsley if desired.

Excellent served with white rice, egg noodles or mashed potatoes. More details at http://www.sneakykitchen.com/Recipes/smothered_pork_chops.htm

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