Smothered Pork Chops
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Unrated
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
2 -4
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Course
Main Course
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Cuisine
American
Smothered Pork Chops
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 2 lices Bacon cut into 1/4 inch pieces
- 1 tbsp flour
- ¾ cup chicken broth 2 tbsp
- 1 tbsp vegetable oil
- 2 rib pork chops patted dry with paper towels, bone-in, 1/2 to 3/4 inch thick
- black pepper to taste, freshly cracked
- 1 yellow onion halved and sliced thin
- salt to taste, sea salt
- 1 tbsp water
- 2 cloves garlic minced
- ½ tsp thyme fresh leaves
- 1 bay leaf
- ½ tbsp parsley fresh
Instructions
- Cook the bacon crumbles in a skillet over medium heat until golden brown, remove the bacon with a slotted spoon and place on a paper towel; set aside.
- Make the roux by removing all but 1 tablespoon of bacon grease from the skillet.
- Add the flour and cook, stirring often, for a few minutes until the color is dark golden brown like the color of peanut butter, about 3-4 minutes.
- Whisk in the chicken broth in a slow stream; increase the heat to medium-high and bring to a boil, stirring occasionally. Remove from the heat and cover; set aside.
- Cook the pork chops by adding one tablespoon of oil (or bacon grease) to a heavy cast iron skillet over medium-high heat.
- Pat the pork chops dry with a paper towel then season with freshly cracked pepper, to taste, on both sides of the pork.
- Render the fat on the side of the chop if needed by using tongs to hold the pork chop upright while the fat cooks down for 2 minutes.
- After rendering the side fat, lay the pork down in the HOT skillet and cook for 3 minutes then flip and cook another 3 minutes.
- Remove from the skillet and place on a plate then cover loosely with tin foil.
- Cook the onions by adding a bit more oil to the skillet, if needed, then add the onions and water then season with sea salt and freshly cracked pepper, to taste.
- Cook, stirring often, until the onions are softened and browned around the edges, about 5 minutes.
- Stir in the garlic and fresh thyme leaves and cook, stirring constantly, until fragrant, about 30 seconds.
- Finish the chops by returning them to the skillet then covering them with the onions, reserved sauce from the other skillet, and any juices from the pork chop plate.
- Add the bay leaf to the sauce in the skillet then cover with a lid and reduce heat to low, and simmer until the pork is tender and a pairing knife inserted into the chops meets very little resistance, about 30 minutes.
- Transfer chops to a serving plate and cover loosely with a tent of tin foil.
- Finish the sauce by increasing the heat to medium-high and simmer the sauce rapidly, stirring frequently for about 5 minutes.
- Discard the bay leaf, stir in the parsley, and taste.
- Season with sea salt and freshly cracked pepper, if needed.
- Cover the chops with the sauce and top with more parsley and crumbled bacon. Serve and enjoy.
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