Smothered Pork Chops
Category | Subcategory | Source |
---|---|---|
Meats | Pork | P. 148, Betty Smith Cookbook |
Ingredients
- 1/4 Cup all purpose flour
- 1 tsp salt
- 1/2 tsp brown black pepper
- 8 (1/2" thick) Pork Chops (4-6o.z
- Trim the fat
- 2 Tbsp Olive oil
- 1 Tbsp unsalted butter
- 1 C. thinly sliced onion
- 1 C. Chicken Broth
- 1/2 C. Heavy Cream
Directions
- Stir the flour, salt and pepper in a small cup and spread the mixture
- out in a large plate. Dip the Pork Chops into the flour mixture in
- both sides, Shake off any excess. Heat the oil in a large skillet
- and cook the chops over medium high heat until well done. Transfer
- them to a serving platter and keep warm. Add the butter to the same
- skillet and heat it over medium high heat. Stirr in the onions and
- saute until they are soft and dark golden brown. Then stir in the
- chicken stock and bring to a boil. Gradually add the cream and
- gently reheat stirring constantly for 2 to 3 minutes or until the
- sauce has thickened. Pour the sauce over the pork chops and serve
- immediately. Serves 4