Saturday, June 25, 2016

Gina Neely: Smothered Pork Chops

I have been jonesing for some smothered pork chops in the worst way.  And the weird thing is that I think I've only had them like...twice.  In my life.  These things just can't be explained.  They just have to be obeyed.  In the best possible way.  After scrounging around on the internet, I finally came across a recipe that looked like it might do justice to my idea of a smothered pork chop.  Meaty, onion-y, creamy, spicy, dreamy.  This one hits all the high notes.  Definitely recommended if you want a superb supper.

Smothered Pork Chops
Adapted from The Neelys' Celebration Cookbook

4 pork chops, 1-inch thick, bone-in
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 tablespoons onion powder
1 tablespoon garlic powder
1 teaspoon smoked paprika
¼ teaspoon cayenne pepper
¼ cup peanut oil
1 large sweet yellow onion, cut into thin wedges
2 cups chicken or pork broth
¼ cup buttermilk
Dash of hot sauce, preferably Tabasco (optional)
Chopped fresh flat-leaf parsley, for garnish

Pat the chops dry with a paper towel and season with salt and pepper.

Combine the flour, onion powder, garlic powder, smoked paprika, cayenne, and some salt and pepper on a rimmed plate.  Dredge the chops through the mixture on both sides and keep the remaining flour for cooking the onions.

Heat a large cast-iron skillet over medium heat, and coat with the oil.  When the oil is hot, slip in the chops and fry on each side, about 5 minutes per side, until golden brown.  Remove the chops to a plate and set aside.

Toss the onions into the pan, and sauté until fragrant and translucent, about 5 minutes.  Add 3 tablespoons of the seasoned flour (left over from dredging the pork chops) to the skillet and stir with a wooden spoon until it makes a paste.  Slowly whisk in the chicken broth, making sure there are no lumps.  Turn up the heat, and allow the chicken broth to reduce and thicken, occasionally stirring.  Once the sauce coats the back of your wooden spoon, pour in the buttermilk, and add a dash of hot sauce.  Stir to combine.

Return the pork chops to the skillet, and simmer for 15 more minutes until the chops are cooked through.  Sprinkle with chopped parsley before serving.

Makes 4 servings

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