Recipe by Chef John
"You know that when a recipe has 'smothered' in the name, it's going to be easy. It's a beautiful combination of dark, rich onion gravy covering pan-fried pork chops. Serve over hot cooked rice."
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large bone-in pork chops, about 1 inch thick
salt and freshly ground black pepper to taste
yellow onion, sliced
1 1/2 tablespoons
1 1/2 cups
Have been making these regularly since I found the recipe in Chef John’s cookbook, “Americas Family Favorites: Best of Home Cooking” in 2011. Through my own tinkering, I now substitute Onion and Garlic powder for the Poultry Seasoning. I allow the chops to come to room temp, and lightly sift and pat in a coating of flour on them prior to frying, shaking off any excess. Follow the balance of instructions exactly. The wife and I enjoy Roasted Garlic Cauliflower from AR as a side. Good Stuff!
well when I talk smothered with onions, I feel one onion for 4 large bone in pork chops, 1 onion is not enough, I used 3 onions and adjust the other ingredients, and was delish, now I give mine a 5 star
I just wish I could rate the other raters for not following the recipe!
This recipe was outstanding the way it was presented. The onion gravy was just the topper for a well prepared Bone-in Pork chop that I found amazingly tender and flavorful.
Thank You Chef John.
Made this 2nite as written, bone-in chops are a must for a rich onion gravy. Served over wide egg noodles. Chops were moist & tender. Absolutely Dee-lish! Thanks Chef John, it's a keeper!
Just made this for dinner and WOW! I can't say enough good things, it was fabulous! The only change I made was that I didn't have any buttermilk so I subbed sour cream for a little tang and it still turned out amazing. Served it with buttered noodles and broccoli, delicious! Thanks chef John!!!!!
This is SO very good. I've made it three times now, first two times making it exactly to Chef John's directions which is worthy of my 5-star rating. A hint: when carmelizing your onions, let them sit in the pan and cook; don't be tempted to stir them up every minute as they won't carmelize well. It takes a while to get the right color so be patient. I let my onions go about 25 minutes to get the right color and consistency, only moving them around maybe once every four to five minutes. Another excellent recipe; thanks very much Chef John.
So good! I made this with a bone-in pork steak and let it simmer a bit longer in the gravy while covered loosely with some foil. Nice change from the can of mushroom soup gravy often found. If you don't want to buy buttermilk use the shot of lemon juice in milk trick.
Delicious recipe! How anyone could find this recipe bland I have no idea because it was anything but bland. Maybe they didn't caramelize the onions as instructed? Which is an important step for this sauce. It had lots of rich, full flavor. The only modification I made was for the poultry seasoning I used Adolph's Seasoned tenderizer since my family doesn't like regular poultry seasoning. The spice set is perfect for this recipe. It has garlic powder in it but I sprinkled a little more on the chops before searing them; no need to salt since Adolph's has salt in it or you could just use garlic powder, onion powder and salt instead. If you plan on serving over rice, pasta or even potatoes, for that matter, you might want to consider increasing the sauce to 50% more since it didn't make quite as much as we wanted. The sauce is wonderful! I served over some ridged elbow pasta with fresh steamed green beans sauteed in a little olive oil, fresh minced garlic, kosher salt and freshly grated black pepper. The chops were gobbled up with a definite request for this one to be a regular in our house. It will replace my another smothered pork chop recipe I've been making for years. Thanks Chef John for another fabulous recipe!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Smothered Pork Chops
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 375
** Calories from Fat: 225
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