It’s savoury with a touch of sweet, balanced out with a bit of acidity. I just think it sounds cute to say “country-style rub” so that’s what I go with! (Though from a practical perspective, the ingredients are akin to what I use to make country-style ribs.) I have no idea what to call the sauce I use for these pork chops. So fast and easy to prepare, you can make this tonight! Slathered in a country-style sauce then baked until caramelised on the outside and juicy inside. The polenta from my Creamy Polenta with Zucchini and Tomatoes would be scrumptious with these pork chops.One of my favourite standby pork chop recipes! These Baked Pork Chops are a terrific way to cook pork chops in the oven. Sop up the scrumptious sauce with a slice of Crock Pot Bread or Drop Biscuits. I recommend these Crockpot Mashed Potatoes, Instant Pot Mashed Potatoes, or a Baked Potato. Nothing soaks up the sauce better than a bed of mashed or baked potatoes. Serve your pork chops over a bed of whole wheat pasta or egg noodles. Pasta pairs well with smothered pork chops. Try them with Instant Pot Brown Rice, wild rice, or even this Lemon Rice. Smothered pork chops with rice is our favorite! It soaks up the sauce nicely. For breakfast, serve it over a sturdy, thick piece of toast with an egg on top. Leftover gravy is scrumptious over a Baked Chicken Breast for lunch or dinner. Place thin slices of your pork chops between two pieces of toasted bread (add cheese if you please), and serve the sandwich with a side of the gravy for dipping. Use leftover pork chops to create a spin on a French dip sandwich. Let thaw overnight in the refrigerator before reheating. Freeze pork chops in an airtight freezer-safe storage container for up to 3 months. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave. Refrigerate smothered pork chops and gravy in an airtight container for up to 3 days. Remove the pot from the heat, then add the pork chops back in.Smothered pork chops should cook for 30 to 40 minutes. Cover and bake the smothered pork chops at 350 degrees F.Pour in the stock and simmer until thickened.Brown the pork chops on both sides, then transfer them to a plate.Dredge the thick-cut pork chops in flour.Stir the flour and spices together for the dredging. These Southern smothered pork chops are intensely savory, well-seasoned, and will more than right the wrongs of dry pork chops past.Ī dash of Worcestershire sauce would be another flavorful way to add some savory umami and acidity to the gravy. Result: perfectly cooked, tender, and juicy pork chops every time.The temperature will continue to rise to the FDA’s 145 degrees F.I stop cooking my pork chops at 135 degrees F, then let them rest.The ultimate trick to not overcooking pork chops (and Baked Pork Tenderloin) is to use an instant-read thermometer to test for doneness and pull them at the right internal temperature for pork. It provides another layer of protection against tough chops. If you’d like to go above and beyond to make the most tender, moist pork chops of your life, brine the pork chops (submerge them in a saltwater solution) for 45 minutes or up to 12 hours prior to cooking.īrining is not strictly necessary for good results (we’re still cooking the pork chops gently in liquid and smothering them with gravy), but is a good way to tenderize pork chops. While the chops rest, the pan drippings are reduced into a phenomenal gravy that serves as an additional insurance policy (it’s harder for a smothered pork chop to taste dry).Then, they bake at a moderate temperature (350 degrees F) in a rich stock mixture, which keeps them moist.The sear on the outside helps create a tasty golden brown crust. They begin as pan-fried smothered pork chops.These easy smothered pork chops use a few tactics to tenderize them. (For example, Stuffed Pork Chops insulate the meat from the inside.) To cook pork chops so they don’t dry out, you can try fast and furious, low-and-slow, or insulate the meat another way. In this recipe, I recommend using thick-cut, bone-in rib pork chops since they’re the most difficult to overcook. Perfect for cooking slowly (see Crockpot Pork Chops). Perfect for grilling or lightning-fast pan-fried pork chops. Lean meat that is great for Grilled Pork Chops, Air Fryer Pork Chops, broiling, and roasting. When it comes to cuts of pork chops, there are about five different types of pork chops to choose from. Don’t overcook them, and use an instant-read meat thermometer to test for doneness.Choose the proper cooking method for your cut.Select the best pork chop cut for your needs.To keep pork chops from drying out, you have to do three main things: Glad I found this recipe, will make again.” - Ann - Secrets to Making Tender Pork Chops “The smothered pork chops were absolutely delicious.
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