Few things scream "Comfort Food" the way Smothered Pork Chops do. For me, this dish hits all of the high notes that you look for in a classic dish. Bone-in chops fried to golden brown perfection and then smothered and covered with a delicious brown gravy and onions. I hope you guys enjoy! (Reminder: All ingredients listed below!!) #MrmakeItHappen #SoulFoodSunday #ComfortFood
Don't forget to Subscribe, enable notifications, and give this video a thumbs up! Thanks for your support.
Amazon Store: https://www.amazon.com/shop/mrmake1thappen
Instagram: @_MrMakeItHappen_
Twitter: @MrMake1tHappen
Blog: www.mrmakeithappen.blog
Support The Show: https://www.patreon.com/Mrmakeithappen (I host weekly cooking classes virtually)
Purchase Merch here - https://www.bonfire.com/make-it-happen
Music By: Website: www.MarcDBeats.com
Soundcloud: www.soundcloud.com/urkeljuice
Get this Knife Now at www.dalstrong.com - Use the Code "makeithappen" for 10% OFF your entire purchase!
Shopping List:
2-4 Bone In thin cut pork chops
2 cups all purpose flour
2 cups buttermilk
1 cup chicken stock
1 large yellow onion
1/4 cup butter
1 tsp better than bouillon chicken base (optional)
3 bay leaves (optional)
3 cloves minced garlic or 1 tbsp garlic paste
Thyme
Onion powder, garlic powder, cayenne pepper, Goya Sazon, salt, black pepper
1 tbs hot sauce
2-3 tbsp heavy cream
1 tbs Worcestershire sauce
Oil for shallow frying
Directions:
**For the Marinade:**
Season your pork chops with salt, pepper, Saxon, garlic, onion powder, and cover with buttermilk. Mix in some hot sauce and Worcestershire and throw in bay leaves and some thyme and mix together. Marinade the chops for 1-2 hours. (optionally Save some buttermilk for the gravy later instead of heavy cream)
****Fried Pork Chop**
Season your flour thoroughly with the same seasonings you used in the marinade (obviously not the wet ingredients) - Taste your flour before you put the meat in it to ensure it has the flavor you want. Next, coat the chops with flour and set aside on a baking sheet to rest for a few minutes while you get your oil hot. (Save some flour for the gravy later)
Pour about 1-1.5 inches of oil into your skillet or frying pan. You want to shallow fry these chops, about 2-3 minutes per side or until they are golden brown. Oil should be 350-365 degrees. Once they are golden brown, set them aside. You will finish them in the gravy shortly.
**For the Gravy**
In a separate pan, add butter and caramelize your onions. (About 8 minutes) Add a few sprigs of thyme and salt and pepper while you cook the onions so the thyme can give off its flavor. Once your onions are almost done, add in garlic. Next, add in 2 tbs of flour to your onion/butter mixture. Cook this for about 2 minutes to cook off the raw flour flavor. Add your chicken base and mix in. Next, add in 1-1.5 cups of chicken stock and bring to a boil and then reduce to a simmer. (Depending on how thick you want the gravy, you can adjust the amount of liquid) - Next, add in about 1/4 cup of buttermilk to add some creaminess to the gravy. Simmer this on low and adjust seasoning as needed - salt, pepper, garlic, etc) Once the seasoning is where you want it, add your chops back into the gravy and simmer for about 10 minutes or until pork chops are cooked through.