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Rec: Smothered Pork Chops This is for anyone who remembers the old-style pork chop that was
Joined: Dec 9, 2005
Posted to Thread #6220 at 1:45 pm on Mar 29, 2007
braised and tender. It's a bit like the Italian-style pork roast cooked in milk. I had my doubts about the two hours, but these came out just so good and they were cut-with-a-fork tender. I halved the recipe using two chops. The milk appears curdled like it does in the Italian dish, but can be wisked together at the end and makes a delicious gravy. We enjoyed them with boiled baby red potatoes, the skillet-roasted brussels sprouts I've posted before and a salad with greens, julienned apple, sweet onion, Stilton and toasted walnuts. Yum! Recipe is from the Atlanta Journal-Constitution Saving Southern Recipes.
Smothered Pork Chops
6 center-cut loin pork chops, trimmed of excess fat
1 to 2 teaspoons seasoned salt
1 tablespoon vegetable oil
2 tablespoons butter
1 large onion, finely chopped
3 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/3 cup chopped fresh parsley
Preheat oven to 300 degrees.
Sprinkle chops well with seasoned salt. In an ovenproof skillet over medium-high heat, add oil. Add chops and brown quickly on both sides. Remove chops and set aside.
In the same skillet, melt butter. Saute onion until it begins to brown. Stir in flour. Add milk and whisk to combine. When smooth and creamy, add salt, oregano, marjoram and parsley and stir to combine.
Return chops to pan and stir to combine. Cover and bake for 2 hours or until very tender, stirring gravy 2 or 3 times to combine.
Other messages in this thread:
- 6220. Rec: Smothered Pork Chops This is for anyone who remembers the old-style pork chop that was [LINK] - Curious1 - 1:45pm on 03/29/07 (20)
- You mean there's actually a formal recipe for smothered pork chops? - KYHeirloomer - 2:07pm on 03/29/07
- I follow the 2-hr rule, use 4 large sweet onions, and finish with heavy cream. - MarilynFL - 2:20pm on 03/29/07
- Thanks Curious, this is a new one for me and it sounds right up my alley. - LisainLA - 4:26pm on 03/29/07
- Yes, I've made smothered pork chops as you describe and was raised on pork chops with - Curious1 - 5:00pm on 03/29/07
- My mom made the old canned mushroom soup version. I like yours better for freshness. [NT] - AngAk - 11:59pm on 03/29/07
- Looks great Curious1, thanks for sharing - Richard in Cincy - 3:08pm on 03/29/07
- My husband's formal recipe is throw mush soup on chops after browning. That's what he - Marg CDN - 6:13pm on 03/29/07
- When I was a kid we NEVER had pork chops; they were too expensive. . . - mistral - 8:22pm on 03/29/07
- Mistral, I'm curious to know about how long the cooking time was. Thanks. I'm just - Marg CDN - 10:16pm on 03/29/07
- Gee, I could not tell you how logn she cooked them, she just. . . - mistral - 4:21pm on 03/30/07
- That gives me a good idea then........a long time. I'll try it. Thank you Mistral. [NT] - Marg CDN - 5:17pm on 03/30/07
- Though my mother cooked great Italian cooking but her pork chops were pork chop jerky - diannecerkvenik64 - 2:53am on 03/30/07
- Sounds like my sister's ex-husband: my sister went to cook pork roast for dinner one night. . . - mistral - 4:24pm on 03/30/07
- Hahaha, now isn't that a switch, usually men want them to cook like their mothers. Great Story :) [NT] - diannecerkvenik64 - 5:43pm on 04/01/07
- This sounds great Curious, I'm going to make it tomorrow. Can anyone tell me>>> - orchid - 6:29pm on 03/30/07
- I would put them in towards the end of cooking time. Maybe 1/2 hour? [NT] - AngAk - 6:42pm on 03/30/07
- You could also put in a bundle of the herbs tied with a string at the start, - Joe - 7:02pm on 03/30/07
- Thanks Ang & Joe, that's what I'll do. Start with some and finish with more at the end. Thanks [NT] - orchid - 9:08pm on 03/30/07
- Wow! What a delicious, easy dish! What can I say? Fabulous!!!!! Thanks Curious! [NT] - orchid - 9:30pm on 03/31/07
- It is easy, isn't it? I'm so glad you tried and liked it. [NT] - Curious1 - 4:52pm on 04/01/07