Smothered Pork Chops



I hope everyone had a wonderful Christmas! We celebrated Christmas Eve here at my house and it was a blast as usual!

We went to see “Into the Woods” and I really enjoyed it. The only downside was that Johnny Depp was not in it long at all. Other than that I did a lot of lying around all last week and now I am trying to be sort of productive! I’ve gotten rid of old magazines, cleaned my craft area and am going to hopefully tackle some of the linen closet. It’s never ending…

Last week we went to Cemitas Puebla in Chicago. They had been on Diners, Drive Ins and Drives a while back.  I have never had a cemita before so I had nothing to compare it to.

I loved the cheese on it! The sandwich as a whole was good. I was a bit disappointed with the pork because there were a lot of fatty pieces which I hate. It’s probably not somewhere I would go back over and over. Maybe I need to try some of their other foods.

We did get to go to the Lights at Brookfield Zoo over the weekend . That was a lot of fun!

The other day I saw a recipe for Smothered Pork Chops which I have never had. Holy Cow! They were amazing!

What I loved the most about this recipe was the gravy. I could not get enough of it!

Smothered Pork Chops


  • 4 large bone-in pork chops, about 1 inch thick ( I used boneless chops)

  • 1 teaspoon poultry seasoning
  • salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/4 cup buttermilk
  • 1/4 cup water
  1. Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
  2. Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
  3. Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
  4. Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

I served the chops with homemade mashed potatoes and that gravy on the potatoes makes them addicting!

This is definitely a recipe I will be making again, but I will double the gravy recipe!



Recipe source Allrecipes



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