You can forget about dry pork chops of the past
because today, we are making tender, juicy,
smothered pork chops.
They're covered in the most delicious, rich onion gravy.
I'm Erin from wellplated.com,
and let's hang out while we make smothered pork chops.
(whimsical music)
I spent most of my adult life actively avoiding pork chops,
and that is for good reason.
I had some serious emotional trauma from a childhood
of the most dry, bland, overcooked pork chops.
Sorry, Mom, it's true.
I don't know what it is,
if it was something with like that generation
in the nineties, but I feel like whenever my friends
and I talk about the pork chops that we grew up eating,
we pretty much universally all say
that they were bland.
Right now, to get us started,
I am stirring together a flour dredging mixture
that we're going to be putting on our pork chops.
It has some cumin, some smoked paprika,
a little salt and pepper.
It is deeply smokey,
and it's gonna form a nice crust
on the outside of our chops.
I have four bone-in pork chops,
and you want to go bone-in, thick cut,
and that is one of the secrets
to making pork chops that do not taste dry.
The thin cut pork chops,
they cook really quickly,
but they are so, so easy to overcook.
The bone provides a nice little extra insurance policy
'cause it helps lock in the flavor and tenderness.
Get a light coating on each side.
I absolutely love this simple pork rub.
It just has this essential smokiness to it
that's really nice.
Rather than mix up a giant batch of pork rub,
which I find a lot of recipes call
for more than I need on a regular basis,
I like to do it just one recipe at a time like this.
Now we're going to sear the chops.
Heat two tablespoons of canola oil
in a big, wide skillet like this.
And then once the oil is screaming hot,
lower the pork chops in carefully.
Be sure to lower them away from you.
That will ensure that you don't get splattered
with any oil.
Searing the pork on the outside like this
is a great way to build foundational flavor.
We're gonna use all those yummy brown bits
to make our gravy.
Just fit everybody in.
Cook on each side for about three minutes until the pork
is nice and golden.
You don't wanna move the pork too early
because if you're constantly checking it,
it isn't going to brown.
This method of starting a recipe
by searing meat on the outside,
and then finishing it in the oven
and using these sauces that are collecting in the pan
is such a game changer for cooking.
It's called braising, and you can apply it to chicken.
You can do a whole pork tenderloin this way.
It really is going to elevate your cooking.
Okay, we are looking nice and golden on the other side,
so I'm gonna remove these guys to a plate.
Don't worry, they'll finish cooking the rest of the way
in the oven.
Turn down the heat,
and now we are going to use these tasty brown bits
to be the foundation of that nice, rich gravy.
I'm adding four medium onions that I've thinly sliced.
Hit 'em with a little extra salt and pepper,
and then make sure you scrape up all those stuck on bits.
That is what makes it so tasty.
It's been about 15 minutes,
and our patience has been rewarded.
Just look at these golden caramelized onions.
I'm sprinkling three tablespoons
of our same flour dredging mixture on top of the onions,
and this is going to help the gravy thicken.
You wanna continue to cook
and stir for about two full minutes.
This will make sure we don't have any weird raw flour taste
in our gravy.
Now, an ingredient that I will add
to a recipe pretty much anytime I get a chance,
and that is because it has a way
of making everything more complex and delicious,
and that is Dijon mustard.
Doesn't taste mustardy,
just gives it a nice little backbone and zip.
Now we add some chicken stock.
If you are the kind of person
that makes your own chicken stock, you are my hero.
I wanna be you one day.
I just purchase store bought for ease.
I'm adding 1 1/2 cups, give or take, to the pan right now,
and that is going to be a nice cooking liquid
for our pork chops to keep them juicy,
and it is going to become a part of the gravy too.
Bring this mixture to a simmer,
and then we're going to let it cook
until it's just a little bit thickened
and starts to look more cohesive.
Well, that looks perfect.
Time to nestle our pork into the sauce,
and then I'm going to bake it in a 350 degree oven.
It is so, so important to check your pork early.
Pork will take about 30 to 40 minutes,
so I'm gonna check it right at the 30 mark on the dot,
just to be safe.
Because as we have discussed,
nobody likes overcooked pork chops.
Now, I'm gonna cover the pot and pop it into the oven.
Bake the pork at 350 degrees for 30 to 40 minutes.
Our pork is finished cooking.
Per the FDA, pork is done at 145 degrees,
but I'm a little bit of a renegade.
I remove it at 135,
and that is because the pork is going to continue cooking
as it rests while we make the gravy,
and that resting time is more than enough
to bring it to a safe temperature.
I have tried going past 135 degrees,
and it ends up dry every single time.
You see all this scrumptiousness we have going on
in the pan?
We are going to use that to make a gravy.
So the sauce is nice and thick now,
but I want some more of it,
just so that we have plenty to spoon all over the pork.
So I'm gonna pour in another two cups
or so of chicken stock.
Now, give it a stir,
and then bring this to a simmer
and let it cook until it thickens into a rich, saucy gravy.
That'll take about 10 to 15 minutes,
just depending upon your stove and your pan.
Look at this luscious gravy.
This recipe is just so homey and comforting,
but it's also elevated enough
to where you could completely serve this at a dinner party.
You even can make everything ahead,
and then just reheat it.
I'm splashing in a teaspoon of balsamic vinegar.
That hit of acid just brings it to life,
adds another dimension of flavor.
This is such an easy way to elevate your cooking.
And that is it.
Now I'm ready to serve it up.
You can either put your pork chops on individual plates,
or if you want, you could nestle them right into your sauce,
and even just take this whole dish straight to the table.
I like to serve this with rice
or polenta, pasta, loaf of bread,
basically anything that lets me sop up
as much of this tasty onion gravy as possible.
I'm going with rice tonight just to keep it simple.
Then, make sure you really scoop on that delicious gravy.
Look at this.
Who wouldn't want this comfort food for dinner?
The chops are so juicy.
Say goodbye to dry pork chops of your past.
Be sure to check out my air fryer pork chops,
another nice, tender pork chop recipe,
and save this one for a dinner to come.
Now, that is Well Plated.