Smothered Pork Chops
Submitted by mariel
Thick-cut pork chops browned in a skillet, then baked under a blanket of golden onions and rich sage-beef gravy. Creole comfort food that begs for a pile of mashed potatoes.
YIELD
6 servingsPREP
10 minCOOK
40 minREADY
50 minThis right here is the kind of cooking your grandma would’ve been proud of.
Thick loin chops get a good sear, then nestle into a casserole with slow-cooked onions, garlic, and celery while a butter-sage gravy built on rich beef stock pulls the whole thing together in the oven.
The gravy soaks into every layer, and those onions go silky and sweet.
Pile it over mashed potatoes and let the gravy run where it wants.
Chef Tips
- Don’t rush the onions. Cook them until they’re truly golden, around 8 to 10 minutes. That caramelization is the backbone of the flavor.
- Scrape up every brown bit from the skillet when you add the sauce. Those fond bits are pure concentrated flavor.
- Lard gives the most authentic sear, but you can substitute vegetable oil or bacon drippings if that’s what you’ve got on hand.
Ingredients
Directions
- In a small saucepan melt butter over medium-high heat, stir in whisk, until lightly browned.
Stir in broth and sage, mix well, remove from heat, and set aside.
This mixture will be the sauce.
- Add salt and pepper to the 1 cup flour; dredge chops in the In a large, heavy skillet heat ¼ cup of the lard over medium- high heat. Add chops and cook until they are browned. Move browned chops to a large, oven proof casserole with a cover. Preheat oven to 350℉ (180℃).
- Melt the remaining lard in skillet over high heat. Add onions, garlic, and celery; lower heat to medium, and cook, stirring frequently to avoid burning, until onions are golden (about 8 to 10 minutes). Remove vegetables with a slotted spoon and place over chops in the casserole.
- Pour off all lard from the skillet. Add reserved sauce, raise heat to high, bring to a boil, and cook for 1 minute, stirring vigorously and scraping the bottom of the skillet. Pour sauce over chops in casserole, cover, and bake for 30 minutes. Serve with mashed potatoes. Serves 6.
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