Thank you for joining me for another Mondays on Main St.
I spent the better part of the day going through my Christmas list, checking it twice and battling the rainy, cold weather as I made my way from store to store and a few over-crowded parking lots.
I’m pleased to report that I crossed a few gifts off of our lengthy list and can stay on target with getting to the post office by Wednesday.
There was a time however, when I rolled into FedEx on the 23rd and payed a pretty penny shipping Christmas presents across the country.
Let’s just say…I’ve learned my lesson on that one.
If you’ve dropped in today, you may be looking for a deliciously simple recipe to prepare for your family one night this week.
Look no further, as I’ve got a so southern entrée that you may want to add to your menu this week. And please don’t be turned off by what seems to be a long list of ingredients. You’ll be making a seasoning for the pork chops and it appears that it is hard, but it’s not.
Because we know each other well enough by now, you know that my little kiddos are going no where near those onions. Not to worry, if the same is true for your littles then simply omit the gravy when plating the pork chops.
Last year, I shared a variation of smothered pork chops with an onion and mushroom gravy. If mushrooms are your thing, than you may want to take a peek at that one as well.
But let’s press on with this week’s Mondays on Main St. and if you’re in a rush, just scroll down for the recipe to get started.
I used a 4 thin cut, bone-in pork chops, 1/2 cup flour and 1 1/2 kosher salt, 1 1/2 tsp garlic powder , 1/2 tsp ground black pepper, 1/4 tsp ground coriander and 1/4 tsp ground sage.
Blend the salt, black pepper and the remaining dried seasonings and then pat 3/4 tsp of the seasoning blend onto both sides of each pork chop.
Dredge the pork chops in 1/4 cup of the flour.
Heat a 10-inch skillet over medium heat. Add a 1/4 cup of grape seed oil. When the oil is hot, add one pork chop and cook 3 minutes on each side. Remove from the pan and keep warm.
Cook the julienned Vidalia onion in the pan drippings, until softened or about 7-8 minutes. Add the remaining 1/4 cup of flour and cook, whisking constantly, until the mixture is thickened and a nice golden brown. Add 2 cups of chicken stock and whisk until smooth. Stir in the remaining seasoning blend.
Bring the mixture to a boil and return the pork chops to the skillet. Add 2 small fresh sprigs of rosemary to the gravy. Reduce the heat to a simmer, cover, and cook for 30 minutes. The pork chops should be tender and heated through.
I added additional fresh rosemary and some fresh sage as a garnish and because it looks pretty. Feel free to omit those.
Recipe adapted from in the kitchen with David by David Venable.
Smothered Pork Chops
1 1/2 tsp kosher salt
1 1/2 tsp garlic powder
1/2 tsp freshly ground black pepper
1/4 tsp ground coriander
1/4 tsp ground sage
4 bone-in 3/4-inch pork chops
1/2 cup all purpose flour
1/4 cup grape seed oil
1 Vidalia onion, julienned
2 cups chicken stock
1-2 fresh rosemary sprigs
Additional fresh rosemary and sage for garnish, optional
Combine the salt, garlic powder, pepper, coriander and sage in a small bowl. Rub about 3/4 tsp of the seasoning blend onto both sides of each pork chop. Reserve the remaining seasoning blend. Spread 1/4 cup of flour in a shallow plate or dish. Dredge each pork chop in the flour.
Heat the grape seed oil in a 10-inch skillet over medium-high heat. Add the pork chops and cook until they are well browned, about 3 minutes per side. Transfer the pork chops to a paper towel-lined plate to drain.
Add the onion to the skillet. Cook until the onion is softened and beginning to brown, 7-8 minutes. Add the remaining 1/4 cup of flour and cook, whisking constantly, until the mixture is thickened and golden brown. If thickening too much, add water 1 tbsp at a time until desired consistency is reached.
Add the chicken broth and whisk until smooth. Stir in the remaining seasoning. Bring to a boil over medium-high heat. Return the pork chops to the skillet and add the rosemary sprigs. Reduce the heat to a simmer, cover and cook until the pork is tender and heated through, about 30 minutes.