Smothered Pork Chops

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Smothered Pork Chops

Smothered Pork Chops

Yields: 4 Servings

Ingredients:

  • 1 cup flour
  • 2 tablespoon onion powder
  • 2 tablespoon garlic powder
  • 1 teaspoon red pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 thin pork loin chops
  • 2 tablespoon bacon fat
  • 2 tablespoon extra-virgin olive oil
  • 2 cups buttermilk
  • 1 cup button mushrooms, sliced
  • 1 cup white onions, thinly sliced
  • Fresh Italian parsley, chopped for garnish

 

Preparation:

In a glass pie dish mix together flour, onion powder, garlic powder, red pepper, sea salt, and freshly ground black pepper.

Smothered Pork Chops  Smothered Pork Chops

Coat pork chops in flour mixture; shaking off the excess. Reserve flour mixture.

Smothered Pork Chops   Smothered Pork Chops

Over medium heat in cast iron skillet, melt bacon fat and extra-virgin olive oil. Add the pork chops and cook for about 5 minutes on each side until golden brown. Remove pork chops from skillet.

Smothered Pork Chops   Smothered Pork Chops

 

In the same skilled add the mushrooms and onions, sauté for about 10 minutes. Remove mushroom and onion mixture from skillet and set aside.

Smothered Pork Chops   Smothered Pork Chops

In a small glass bowl mix 1/2 cup of the reserved flour mixture and buttermilk together well.

Smothered Pork Chops   Smothered Pork Chops

Pour into the same cast iron skillet and bring to boil, then reduce heat to simmer until nice and thick, stirring often.

Smothered Pork Chops   Smothered Pork Chops

Return pork chops and the mushroom and onion mixture to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with sea salt and freshly ground black pepper;

Smothered Pork Chops   Smothered Pork Chops

serve over mashed potatoes and garnish with chopped parsley, if using.

Smothered Pork Chops

Tools Used: 

 

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Smothered Pork Chops

  • Author:
  • Yield: 4 Servings
  • Category: Pork

Ingredients

  • 1 cup flour
  • 2 tablespoon onion powder
  • 2 tablespoon garlic powder
  • 1 teaspoon red pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 thin pork loin chops
  • 2 tablespoon bacon fat
  • 2 tablespoon extra-virgin olive oil
  • 2 cups buttermilk
  • 1 cup button mushrooms, sliced
  • 1 cup white onions, thinly sliced
  • Fresh Italian parsley, chopped for garnish

Instructions

In a glass pie dish mix together flour, onion powder, garlic powder, red pepper, sea salt, and freshly ground black pepper.

Coat pork chops in flour mixture; shaking off the excess. Reserve flour mixture.

Over medium heat in cast iron skillet, melt bacon fat and extra-virgin olive oil. Add the pork chops and cook for about 5 minutes on each side until golden brown. Remove pork chops from skillet.

In the same skilled add the mushrooms and onions, sauté for about 10 minutes. Remove mushroom and onion mixture from skillet and set aside.

In a small glass bowl mix 1/2 cup of the reserved flour mixture and buttermilk together well.

Pour into the same cast iron skillet and bring to boil, then reduce heat to simmer until nice and thick, stirring often.

Return pork chops and the mushroom and onion mixture to skillet; cover with gravy. Simmer for 5 minutes or so until pork chops are cooked through. Season with sea salt and freshly ground black pepper; serve over mashed potatoes and garnish with chopped parsley, if using.

Nutrition

  • Serving Size: 4
  • Calories: 841
  • Sugar: 11.2g
  • Sodium: 722mg
  • Fat: 52.9g
  • Saturated Fat: 17.6g
  • Trans Fat: 0g
  • Carbohydrates: 41.2g
  • Fiber: 2.7g
  • Protein: 48.7g
  • Cholesterol: 151mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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