Smothered Pork Chops Recipe

Smothered Pork Chops Recipe

from chilipeppermadness.com
30 min

These smothered pork chops are generously spiced with a Creole blend, seared, then simmered in a rich, flavorful gravy for a delicious taste of the south.

Ingredients

  • 2 tablespoons olive oil, divided (30 ml)
  • 4 thin cut bone-in pork chops (about 3/4 inch [2-cm] thick)
  • 2–3 tablespoons Creole seasoning blend (30–45 g)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 small sweet onion (chopped)
  • 1 red bell pepper (chopped)
  • 1 habanero pepper (chopped (optional, for spicy))
  • 3 cloves garlic (chopped)
  • 2 tablespoons all-purpose flour (16 g)
  • 1 cup chicken stock (240 ml)
  • 2 tablespoons crema or sour cream (30 g) ((Use heavy cream for a more decadent version.))
  • Fresh chopped parsley, peppers and hot sauce, for serving

Directions

  1. 1

    Heat a large pan to medium heat and add a tablespoon (15 ml) of olive oil. Season the pork chops generously with the Creole seasoning, garlic powder, salt and plenty of cracked black pepper. Sear them in the hot pan for 5 minutes per side to get a nice brown color on them. Take them out of the pan and set them aside on a plate.

  2. 2

    In the same pan, add a bit more olive oil and add the onion and peppers. Cook them down for a couple of minutes, until they begin to soften. Add the garlic cloves and cook for another minute, or until fragrant.

  3. 3

    Stir in the flour and more Creole seasoning, if desired, and cook for another minute, then pour in the chicken stock. Stir it for a couple of minutes, until the mixture thickens up into a gravy. For a thinner sauce, add in a bit more stock.

  4. 4

    Swirl in the crema, then nestle the pork chops back into the sauce. Simmer for another 15 to 20 minutes, or until the pork chops are cooked through. Garnish with hot sauce and parsley.