I have been trying to find easy recipes that I can feed my family. I feel like the holidays make it so hard to want to cook weekday meals. We are running around trying to make Christmas magical for everyone in our lives. Then, we need to feed our family! Honestly, I just want to run to McDonalds for every meal! No dishes, No thinking, and pretty reasonable! The problem is that it starts tasting like cardboard and at least for me, I start feeling pretty guilty. Let me introduce to you, smothered pork chops!
I was trying to think about something that I hadn’t made for a long time and pork chops popped into my mind! I forgot how much I love pork chops! It was one of my favorites as a kid and I remember trying to get every last morsel off the bone!
This dish is simple to make which will make every mom out there pretty happy! The flavor will leave you wanting more!
- 4 thick, bone-in pork chops
- black pepper
- 1 cup flour
- 1 Tablespoon garlic salt
- 1 teaspoon chili powder
- 1/4 c. vegetable or canola oil, plus 3 tablespoons, divided
- 1 large yellow onion, thinly sliced
- 3 Tablespoon butter
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream
- Chopped fresh parsley, for garnish
- Season pork chops all over with salt and pepper, heavily.
- In a shallow dish, mix together flour with garlic powder and chili powder. Coat pork chops in flour, shaking off excess. Reserve 3 tablespoons seasoned flour.
- In a large, heavy skillet over medium heat, heat oil until shimmering. In batches, cook pork chops until golden, 4-5 minutes per side. Transfer to plate. Pour out oil but leave the crunchies.
- Reduce heat to medium low, pour in remaining oil, and add onions. Season with more salt and pepper and cook until very soft and slightly caramelized, 15-20 minutes. Add butter and let melt, then sprinkle in reserved flour.
- Cook until flour for about a minute. Stir in chicken broth and heavy cream and bring to a simmer, until sauce begins to thicken, about 5 minutes.
- Return pork chops to skillet and cook until pork is cooked through, about 10 minutes more. Garnish with parsley.