Tuesday, November 12, 2013

Skillet Pork Chops with Pan Gravy

Skillet seared pork chops finished in a pan gravy.
Skillet seared pork chops finished in a pan gravy.

Skillet Pork Chops with Pan Gravy


My husband loves pork chops any way that I fix them, and this is a just a simple skillet recipe that's great for this time of the year when things start to get a bit more hectic. Seasoned, seared and then low simmered in a basic pan gravy, they're fast and tasty. I served these with brussels sprouts for me (I am still trying to learn to love them), alongside some sliced tomatoes and a salad for The Cajun, with leftover rice from another recipe. Special thanks to Jim for reminding me about this simple method.

Here's how to make it.

Heat oil in a large skillet over medium high. Season chops on both sides with salt, pepper, garlic powder and Cajun seasoning to taste and brown both sides in hot oil.


Transfer to a plate, browning the remaining pork chops in batches to avoid overcrowding the skillet and adding more oil if needed.


Whisk together the broth, seasonings and worcestershire and add to the skillet drippings, bringing mixture to a boil; add the butter.


Reduce to a very low simmer and return chops to skillet, turning to coat.


Cover tightly and simmer on low for about 25 to 30 minutes, or until chops are very tender. Remove and cover loosely to keep warm. Make a slurry of 1 tablespoon of cornstarch with just enough water to loosen and slowly stir into the pan drippings, bringing mixture up to a boil. Cook, stirring often, until mixture thickens; taste and adjust seasonings, adding salt and pepper if needed. Return pork chops to skillet, turn to coat and warm through. Serve.


Transfer to platter and serve.



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Yum

Recipe: Skillet Pork Chops with Pan Gravy

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 30 min | Yield: About 4 to 6 servings

Ingredients
  • 1 to 2 tablespoons of cooking oil, divided
  • 4 to 6 (3/4 inch) bone-in, rib pork chops
  • Salt, pepper, garlic powder and Cajun seasoning, to taste
  • 1 cup chicken or beef broth
  • 1/2 teaspoon dried rubbed sage
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • Couple splashes of Worcestershire sauce
  • 1 tablespoon butter
  • 1 tablespoon of cornstarch
  • Splash of water
  • Salt and pepper, to taste
Instructions

Heat oil in a large skillet over medium high. Season chops on both sides with salt, pepper, garlic powder and Cajun seasoning to taste and brown both sides in hot oil. Transfer to a plate, browning the remaining pork chops in batches to avoid overcrowding the skillet, adding oil as needed. Whisk together the broth, seasonings and worcestershire and add to the skillet drippings, bringing mixture to a boil; add the butter. Reduce to a very low simmer and return chops to skillet, turning to coat. Cover tightly and simmer on low for about 25 to 30 minutes, or until chops are very tender, turning a few times.

Remove chops and cover loosely to keep warm; set aside. Make a slurry of 1 tablespoon of cornstarch with a splash of water to loosen and slowly stir into the pan drippings, bringing mixture up to a boil. Cook, stirring often, until mixture thickens; taste and adjust seasonings, adding salt and pepper if needed. Return pork chops to skillet, turn to coat and warm through. Serve.

Cook's Notes: Look for bone-in pork rib chops for best results with this recipe. These chops have bone running along one side and are higher in fat making them much more flavorful. You'll recognize them by the marbling. Add a can of drained mushrooms or sliced fresh if you like. If you substitute a more lean chop, such as boneless loin, I highly recommend a brine before cooking.

Source: http://deepsouthdish.com


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Posted by on November 12, 2013

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