Smothered Pork Chops
I love a good gravy and these smothered pork chops are just a dream come true. The sauce is so creamy and perfect for pasta, rice or mashed potatoes. It reminds me of the gravy served with Swedish meatballs. In my opinion, smothering meat simply means to let it soak up the sauce for a few minutes just like making a meat stew.
You can refrigerate the marinated pork prior to cooking to enhance the seasonings. Then fry the pork chops to get a really good sear on both sides. Next, take the pork out of the pan and use the browned bits to kickstart the gravy. Melt butter in the pan the whisk in the flour, cream and broth until you get a smooth brown color. Add whatever seasoning you’d like at this stage. I stuck to simple seasonings like salt, pepper and Italian seasoning. Let it simmer on medium heat until it thickens up. Then re-add the fried pork to the pan and let it simmer in this sauce. Leave the pork in the sauce for a few minutes to get it even more tender.
Smothered Pork Chops
- 1/4 cup cooking oil
- 0.7kg/1.5 lb pork chops (6-7 pieces)
- 2 teaspoons table salt
- 1 teaspoon garlic powder or minced garlic
- 2 teaspoons ground black pepper
- 3 tablespoons hoisin sauce
- 1/4 cup unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup whipping/heavy cream
- 1 cup beef broth
- Pinch of table salt
- 1 tablespoon Italian seasoning
- 2 teaspoons crushed red pepper
- Season the pork with salt, garlic powder, ground black pepper and hoisin sauce.
- In a large skillet, heat the oil and fry the pork on medium-high heat for about 10 minutes on both sides. It should look browned.
- Transfer the cooked pork to a plate and set aside. Do not turn of the heat or wash the pan.
- Add the butter and let it melt completely. Whisk in the flour and let it bubble for about 2 minutes, stirring frequently.
- Add the broth, cream, salt, Italian seasoning and red pepper, and let it simmer on medium heat for 15 minutes, stirring occasionally.
- Add the cooked pork back to the pan and let it simmer for another 10 minutes on medium heat.
- Serve warm.
- Store any leftovers in an airtight container for about 2 days (see notes).
What is done with the 1/2 cup of heavy cream?
Bummer that in the cooking instructions it doesn't say when to add the whipping cream even though it's in the list of ingredients of the sauce.