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Smothered boneless pork chops (i.imgur.com)
submitted 1 year ago by Efwis to c/[email protected]
7 comments fedilink hide all child comments
 

Like the title says. Smothered boneless pork chops and green beans for dinner. So simple and inexpensive to make.

In a large cast iron pan add oil on medium high heat and sautee a small onion in the pan once hot, light smoking from oil. When the onion is almost finished add 1 teaspoon minced garlic. Remove from pan when garlic is blackened. Place pork chops seasoned with sea salt and oregano in pan and sear for 5 mins per side, flipping twice. While pork chops are cooking make a slurry of 1 1/4 cups of milk and 2 teaspoons of corn starch.

Reduce heat to medium low, remove pork chops and set aside. Add milk with corn starch to pan and begin thickening, about 1 minute or so. Add onions and blackened garlic to sauce and mix to reheat onions. Place pork chops back in pan and cover with sauce, let simmer 5 minutes. Serve with side of choice and dinner roll if desired. Enjoy.

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[–] [email protected] 13 points 1 year ago* (last edited 1 year ago) (1 children)

I looks good, but you lost me at the burnt garlic. Otherwise a nice gravy.

If I can offer another delicious pan sauce idea for you, my wife begs me for this one all the time. I season (salt, pepper, and garlic powder) and cook my Chops first in a bit of oil. Once it reaches 140F internal (it will rise 5 degrees while resting. Don't overcook your pork), remove the chops and use a quarter cup of white wine (I use moscato) to deglaze the pan. Let it simmer reduce for a few minutes until it thickens enough to drag your spatula across the pan and it doesn't immediately back fill. Add a tab of butter, a splash of cream, and a some freshly grated parmesan off the wedge (don't use the canned stuff. It will be gritty). Stir it until the cheese just melts, then remove from the heat so the sauce doesn't break. Now smother and enjoy. Optionally, if you want to lighten it it up a bit, a squeeze of lemon goes nice too.

[–] Efwis 6 points 1 year ago (1 children)

You don’t have to blacken the garlic if you don’t want. I found blacken garlic is a little sweeter, and adds a little crunch to the meal kinda like roasting garlic cloves on the grill.

Thank you for the sauce recipe, if I ever have the money to be able to buy the wine I will try it. Fixed budgets suck and food stamps don’t cover any alcohol, or even cooking sherry.

[–] [email protected] 1 points 1 year ago* (last edited 1 year ago) (1 children)

That's fair. Just for context though, I don't use expensive wine for it. I buy those 4 packs of little bottles of white wine just for cooking. Shutter Home brand, like $7 for the 4 at Walmart ($1.75 each). The size is convenient as each one is good for a single recipe (about 1/3 cup each I think) and the also the other 3 don't go bad in a hurry because they aren't opened from the one use. I've had them on hand ready to go for months using one bottle at a time before. You could do it even cheaper with a full sized bottle under 5 dollars at Walmart if you were going to make more servings of the sauce all at once or within a few days, but obviously, once opened, the clock's ticking on your bottle before it goes off.

[–] Efwis 1 points 1 year ago

I’ll look into it