Tags
center-cut pork chops, chicken broth, cremini mushrooms, dinner, food, fresh rosemary, garlic, onions, pork chop recipe, recipe, smothered pork chops
In just a few days time my oldest and I are leaving on a 3 day excursion to the North Carolina coast. Actually, it’s a field trip. A real, honest to goodness field trip for his class. All he’s said for two days is, “I just can’t wait until Monday.” He’s very excited. Well actually, he’s more than excited but my Roget’s Thesaurus is down two flights of stairs and my lazy self won’t run down to get it.
Since I’m among friends I must tell you that I’m not that excited to go. I’m excited for him to go and experience something he’s looked forward to and heard about from those who’ve gone before him. For me well, not so much.
There are cots to sleep on (I think) and there are dorms where we sleep (with our children) and 3 squares prepared in a cafeteria of sorts. As I type this post, I can feel a sense of dread creeping in.
I’d consider myself more of a “boutique” hotel gal (think SoHo in NY) or even a guest at a quaint bed and breakfast in New England. But, dorm? Oh I haven’t uttered that word since I had Greek letters plastered across my chest (and possibly my derrière) and Boyz II Men was on their world tour.
I’m going to have to psych myself up for this one. Did I mention I’m riding on the bus with 40 or so nine and ten year-olds? Deep breadths.
Let’s move onto the recipe, shall we? And, I think it’s a good one for your Sunday supper this weekend. My Mom passed this month’s issue of Good Housekeeping onto me and this recipe caught my eye. Smothered pork chops is considered traditional southern fare and I’m quite certain that some of you have a family recipe that’s been passed down through the generations. If you do, I’d love to hear about the history of your recipe.
This version features sliced cremini mushrooms and fresh rosemary along with the gravy that is a hallmark of any smothered pork chop recipe.
You can find the original recipe here.
Season 3 to 4 center-cut pork chops with Kosher salt and freshly ground black pepper. Place 1 1/2 tsp of all-purpose flour into a shallow dish. Dredge the pork chops in the flour, shaking off excess flour. Because I don’t want to confuse you, I had 3 pork chops but you will not need to adjust the recipe if you plan to make 4 servings (1 additional pork chop).
Here are the pork chops, which have been seasoned and dredged ever so lightly in the flour. Now, we’re going to prep our veggies (unless your sous chef has done that for you already. Lucky you!).
Slice 2 onions into uniform slices. You’re using a sharp knife, right?
Slice 2 (8-ounce) packages of cremini mushrooms. You can buy the mushrooms already sliced to save time, of course.
When your skillet is hot, add 1 tbsp of olive oil and wait a bit until the oil is hot. Then add the pork chops and cook about 7 minutes, turning once until lightly browned. Remove from pan to a clean plate or platter.
In the same skillet, reduce the heat to medium and add the sliced onions, stirring constantly. We’re not going for a true caramelized onion, but you do want them to be softened and lightly browned. After about 4 minutes, add 3 cloves of minced garlic and cook an additional 2 minutes.
And now you’re ready to add in the sliced cremini mushrooms and 1 tsp of minced fresh rosemary. You’ll cook these, stirring occasionally for about 6 to 8 minutes or until the mushrooms are tender and all of their juices have been released.
Add 2 tbsp of all-purpose flour to the onion-mushroom mixture and stir with a wooden spoon to incorporate the flour throughout. Cook over medium heat, stirring constantly for 3 minutes. The flour will help to thicken the gravy in the next step.
Slowly pour 1 cup of chicken broth into the skillet and stir to combine. Reduce heat, bringing broth to a simmer.
Return the pork chops to the gravy and use tongs to nestle them down into the vegetables a bit. Cover the skillet, reducing heat again so that the pan is barely simmering. Cook for 8 minutes or until pork is just barely pink in the center. Stir in 1/4 tsp of Kosher salt and add freshly ground black pepper to taste.
I garnished with additional rosemary from my garden for a hint at the rosemary in the gravy and a touch of green on the platter.
Smothered Pork Chops
Recipe adapted from the February 2012 issue of Good Housekeeping Magazine
Ingredients
2 tbsp plus 1 1/2 tsp all-purpose flour
Kosher salt and freshly ground black pepper
3 boneless, center-cut pork chops (about 3/4-inch thick)
1 tbsp olive oil
2 large onions, thinly sliced
3 cloves garlic, minced
2 containers (8 ounces each) cremini mushrooms, sliced
1 tsp fresh rosemary, minced
1 cup chicken broth
additional fresh rosemary (optional garnish)
Method
Sprinkle 1 1/2 tsp of flour into a shallow dish. Season pork chops on both sides with Kosher salt and freshly ground black pepper. Dredge pork chops into flour, dusting off excess.
In a 12-inch skillet, heat oil over medium-high heat. Add pork and cook 7 minutes or until browned, turning over just once. Transfer to a plate.
To the same skillet, add onions and reduce heat to medium cook for 4 minutes, stirring frequently, until softened and lightly caramelized. Stir in minced garlic and cook for 2 more minutes. Add sliced mushrooms and minced roseamary; cook 6 to 8 minutes or until mushrooms are tender, stirring occasionally. Add remaining 2 tbsp of flour; cook 3 minutes stirring constantly.
Slowly add broth to skillet and heat to simmering. Return pork to pan in a single layer, pushing them down into the vegetable mixture. Cover; reduce heat and simmer 8 minutes or until pork is barely pink in center or 145 degrees. Stir in 1/4 tsp Kosher salt and freshly ground black pepper.
Garnish with rosemary (optional)
Serves: 3
I’ll be packing for our “field trip” over the weekend, seeing a matinee tomorrow with the boys, watching the Oscars Sunday (glass of sparkling wine in hand) and hopefully, finding some quiet moments to catch up on my blog reading.
I hope you all have a lovely weekend too!
Bam's Kitchen said:
“The Other white meat” looks lovely with all the fresh herbs and mushrooms. Have a great trip! Take care, BAM
{Main St. Cuisine} said:
Oh, I just love adding fresh herbs and I’m so thankful that we still have our rosemary going strong out in the garden in February. Thank you for stopping by! I’ll have to report back on our little field trip next week. 🙂
Enjoy your day!
Allison
Heather @ SugarDish(Me) said:
My mom and I chaperoned a third grade field trip to the Columbia Zoo. Charter bus, a zillion 9 year olds, and someone with some potent gas… we had so much fun, but thank the Lord it was only a day trip. Sheesh! Load up on the super food out of your kitchen before you go. And pack snacks. Good luck!!!
{Main St. Cuisine} said:
Oh wow!! Ok, so you know a little of what you speak, my friend! I have a feeling this will be one of those things that will end up being a lot better than what I’ve conjured up in my head. I’ll report back to you on Thursday!
dulcetdevotion said:
Oh these look so goood! It’s been too long since I’ve had pork chops. I’ve got to fix that.
{Main St. Cuisine} said:
Luckily pork chops are one of the dinners that go over quite well at the dinner table…thank goodness!! They are on my list of comfort food even with just salt and pepper. 🙂
Sarah said:
I have to say, reading about your trip gives me a little anxiety too, Allison. I know how you feel. I’d much prefer the boutique hotel myself. Don’t even get me started on the bus ride. 🙂 On the bright side though, it does sound like an interesting and fun trip for your son. And, I honestly can’t wait to hear about it all when you get back. You’ll have all kinds of posts to write from this trip, right?!
Your pork chops are gorgeous. I haven’t had pork chops in years, but these actually make me want them as soon as possible. Very nice!! Thank you for always keeping supplied with great dinners. I appreciate it!
{Main St. Cuisine} said:
I’m sensing that it’s going to go far better than what I’ve been thinking for the last two weeks. Oh, how I long to be more breezy when plans change and I have to adapt. I’m definitely missing that gene!
And, you’re right…I just know he’s going to have a blast. They are so lucky to get to go (come to think of it, I don’t ever remember going on really cool school field trips in elementary school). That’s right! Some good blogging material, hopefully. 🙂
Thanks for the encouragement, Sarah! If I have any great dinners (especially pork chops) while we’re there, I’ll share next week in one of my post-field trip posts!!
Sarah said:
I’m missing that gene too, lol!
I know! That sounds like a wonderful field trip! If only we had one or two of these in my elementary school days. So exciting! You guys have a great time and safe travels. Can’t wait to read about it when you come home!
Karie Garner said:
Hi Allison! I love following your blog and hope to try the French breakfast muffins! I have to say that I went on that field trip twice and had an absolute blast!! It is a lot of fun and I think you’ll really like it. They do a wonderful job with everything from food to learning to fun and everything in between. I do hope you end up enjoying it!!!
{Main St. Cuisine} said:
Hi Karie! Yes, we had a great time, especially my son. The program was wonderful and so well run. And of course our surroundings were just beautiful. I have to admit that sleeping with 10 strangers is not really my thing (I’m sure that doesn’t bug a lot of other folks). So, it took me a few days to catch up on my sleep when we returned home. All in all, the entire experience will be a highlight for my son this year! We’d definitely love to go back to the area for a family trip soon.
Thanks for the pre-trip encouragement…I needed it! 🙂
Allison
meeshiesmom said:
Allison-
I’m sure you had a great time! We did dorms with our GS in the summer and it was over a stable. Can you say noisy and smelly? I’m sure your experience was nothing like that (oh and we got lost on a nature walk when it was 88 degrees) and since I know how much fun we had, I can’t wait to hear about all about it! Thanks for the recipe. These will be made soon at our house.
Karen
{Main St. Cuisine} said:
Karen, I actually giggled when I read your comment about sleeping over a stable in the middle of summer. 🙂 I imagine you had a bit of that “earthy” smell wafting upwards. Luckily, there weren’t too many smells on our field trip though quite a few of boys were a little gassy in the cabin. Yikes, I was ready for a pedicure and some girly stuff when we got back from our trip.
Hope you’re having a good week!!
Allison
Pingback: Seven Things… « Sugar Dish Me
Pingback: 7 Things & A Thank You – Sarah's Place
Pingback: Cooking From The Blogs – Main St. Cuisine « Sarah's Place
Pingback: So Southern Smothered Pork Chops | Main St. Cuisine
Cecile said:
This looks so delicious – pinning it immediately !!
Pingback: Baratheon Smothered Pork Chops and Apple Gravy | Cooking Is My Sport