Are you in search of a delicious and comforting meal that can be prepared in under 45 minutes? Look no further! Our Test Kitchen has the perfect solution for you — the best smothered pork chop recipe. This one - pan wonder is not only quick to make but also a crowd - pleaser, combining juicy pork chops with a creamy buttermilk gravy.
Let's start with the ingredients. For the pork chops, you'll want to choose thick - cut, bone - in chops. These tend to stay juicier during the cooking process. You'll also need some all - purpose flour, which will be used for dredging the pork chops and thickening the gravy later on. Salt and pepper are essential for seasoning the chops, enhancing their natural flavors. A bit of garlic powder and paprika can add an extra depth of flavor.
When it comes to the vegetables, onions are a must. Their sweet and savory flavor pairs perfectly with the pork. Sliced mushrooms are also a great addition, adding an earthy note to the dish. And of course, buttermilk is the star of the gravy. Its tangy flavor cuts through the richness of the pork and vegetables, creating a well - balanced taste.
Now, let's move on to the cooking process. First, season the pork chops generously with salt, pepper, garlic powder, and paprika. Then, dredge them in the flour, shaking off any excess. Heat some oil in a large skillet over medium - high heat. Once the oil is hot, add the pork chops to the skillet. Cook them for about 3 - 4 minutes per side, or until they are golden brown and a crust has formed. This initial searing helps to lock in the juices.
After searing the pork chops, remove them from the skillet and set them aside. In the same skillet, add the sliced onions and mushrooms. Cook them for about 5 - 7 minutes, or until they are softened and starting to caramelize. This step is crucial as it develops the flavors of the vegetables, which will be incorporated into the gravy.
Next, sprinkle the remaining flour over the vegetables in the skillet. Stir it in well to create a roux. The roux is what will thicken the gravy. Cook the roux for about 1 - 2 minutes, stirring constantly, until it turns a light golden color. This helps to cook out the raw flour taste.
Slowly pour in the buttermilk, whisking constantly to prevent lumps from forming. Bring the mixture to a simmer and let it cook for about 5 - 7 minutes, or until it thickens to your desired consistency. You can adjust the thickness by adding more or less buttermilk as needed.
Once the gravy is ready, return the pork chops to the skillet. Nestle them into the gravy and let them simmer for about 10 - 15 minutes, or until the pork chops are cooked through. You can check for doneness by inserting a meat thermometer into the thickest part of the chop. The internal temperature should reach 145°F (63°C). Let the pork chops rest for a few minutes before serving.
This smothered pork chop recipe is not only delicious but also versatile. You can serve it with a variety of sides, such as mashed potatoes, rice, or a fresh green salad. The creamy buttermilk gravy is perfect for soaking into the sides, adding an extra layer of flavor.
Whether you're cooking for your family on a weeknight or having friends over for dinner, this one - pan smothered pork chop recipe is sure to be a hit. It's a classic comfort food that combines the best of juicy pork and creamy gravy, all in one easy - to - make dish. So, head to your kitchen and give this recipe a try. You won't be disappointed!