Smothered Pork Chops
Ingredients
- 8 thick
bone-in pork chops, more if using smaller chops
- Anise brine
<a href='http://www.nytimes.com/recipes/1014391/Anise-Brine.html'>see recipe</a>
- 4 tablespoons neutral oil
like peanut or safflower, or lard
- 1 cup all-purpose flour
- 8 medium yellow onions
peeled and thinly sliced
- 1 bay leaf
- Kosher salt and freshly ground pepper to taste
- 2 quarts pork stock or chicken stock
- 1 tablespoon finely chopped parsley
optional
Directions
- 1
In a large nonreactive container, submerge the pork in the brine and place in refrigerator for at least 12 hours or overnight, then remove the chops and dry well with paper towels.
- 2
Heat oven to 325. Heat the oil or lard in a large ovenproof pot or Dutch oven set over medium heat. Dredge the chops in the flour, shaking off the excess. Reserve the leftover flour.
- 3
Cook the chops in the fat, about 4 minutes per side, until they are brown and crisp on the exterior, and transfer to a plate. Reduce heat to medium-low. Add the onions and bay leaf and cook, stirring often, until the onions are softened, about 15 minutes. Season well with salt and pepper.
- 4
Add 6 tablespoons flour to the onions, stir well and allow to cook 3 or 4 minutes. Slowly add the stock, stirring and scraping the pan well, until it is incorporated and the mixture is slightly thickened.
- 5
Return chops to the pot and bring to a simmer, then cover tightly and cook in the oven until very tender, 2 or more hours. Transfer chops to a plate and place pot on stovetop, over medium heat. Reduce sauce until it is thick enough to resemble gravy, skimming excess oil and foam if necessary. Return chops to pot to reheat, then serve with their gravy over rice or mashed potatoes. Garnish with parsley if you like.
Smothered Pork Chops
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About this Recipe
Craving deeply flavorful, melt-in-your-mouth pork chops smothered in a rich, savory gravy? This recipe for Smothered Pork Chops delivers exactly that, elevated by a crucial brining step that ensures unparalleled tenderness and taste.
The secret to truly exceptional Smothered Pork Chops lies in starting with thick, bone-in cuts and giving them ample time—at least 12 hours—in a flavorful anise brine. This crucial, often overlooked step prevents dryness and infuses every bite with a complex, savory depth that sets these chops apart from any you've had before. The slow cooking with sweet, caramelized onions then builds an incredibly luscious sauce.
Prepare for incredibly succulent pork chops that practically fall apart, enveloped in a luscious, deeply savory onion gravy. The long brining imbues the meat with a subtle sweetness and an unmistakable juiciness, complemented by the gentle aromatics of the anise from the brine. The onions, slowly cooked until meltingly soft, create a thick, rich sauce that's perfect for spooning generously over everything. This is comfort food at its finest, promising a satisfying and deeply flavorful meal.
While the anise brine adds a unique layer of flavor, you can certainly omit the anise if it's not to your preference. When doing so, consider boosting the flavor of your dredging flour with a tablespoon of chili powder or smoked paprika for a savory kick. Feel free to use chicken stock if pork stock isn't readily available, and a neutral oil like peanut or safflower works well, but lard also adds a traditional richness.
These Smothered Pork Chops are the ultimate comfort food, perfect for a hearty family dinner. Serve them alongside creamy mashed potatoes, fluffy rice, or polenta to soak up every last drop of that incredible gravy, garnished with a sprinkle of fresh parsley for brightness.