Southern Smothered Boneless Pork Chops, succulent boneless pork chops made from scratch ingredients with no canned soups or milk. A classic southern comfort dish that is hearty and creamy rich in flavor with a heavy dose of amazing seasonings.
Have you ever heard that pork is the other white meat? Several years ago that was an advertising slogan for pork. The goal was to increase consumer demand for pork and dispel its reputation as a fatty meat.
When I grew up, I remember ham and pork chops were the favorite pork selections and being high in calories. But in the last years, pork dish has evolved. From pork roast made into pull pork to pork tenderloin marinaded, considered the leanest and most expensive piece of pork to buy.
For the recipe, I used boneless pork chops which are basically top loin or rib chops with ribs removed. They are lean, very little connective tissue, no fat.
While the boneless pork chops have fewer calories, the absence of the bone and lack of fat around the bone which gives all the rich flavor, tend to be tasteless.
To bring the rich flavors back in the boneless pork chops sear them in a hot skillet and cook them in a velvety rich gravy, producing superb smothered pork chops.
WHAT YOU NEED TO MAKE SMOTHERED PORK CHOPS
- Large cast iron skillet or a large heavy bottom skillet
- Tongs
- Large spoon
- Rimmed baking sheet pan
- Thick pork chops
- Salt and pepper
- Coriander
- Dried thyme
- Garlic powder
- Dried Oregano
- Butter
- Picnik or heavy cream
BASIC TIPS FOR PERFECTLY COOKING BONELESS PORK CHOPS
- Thicker chops are more forgiving. Today pork is bred to be leaner and can easily be overcooked. Try to buy 1 1/2 inches thick boneless pork chops.
- Dry brine the pork chops 1-2 hrs on the counter. The brining adds flavor and as they cook lets them hold their juices in.
- Sear them in a hot skillet for only 3-5 minutes on each side with brown butter. Do not overcook them. The internal temperature reaches 145 degrees.
- Finish cooking them in a creamy, rich sauce for 30 minutes.
These pork chops are seriously delicious. The velvety savory gravy, juicy pork chops goes so well together and makes a perfect weeknight dish.
I hope you will get to make Southern Boneless Pork Chops soon. Enjoy!
Kay xoxo
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Yield: 3-4
Southern Smothered Boneless Pork Chops
Southern Smothered Boneless Pork Chops, succulent boneless pork chops made from scratch ingredients with no canned soups or milk. A classic southern comfort dish that is hearty and creamy rich in flavor with a heavy dose of amazing seasonings.
prep time: 5 minscook time: 30 minstotal time: 35 mins
ingredients
- 2 tablespoons coarse salt
- 1 tablespoon coarse black pepper
- 4 thick boneless pork chops
- 4 tablespoons butter
- 2 garlic pods, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon coriander
- 1 cup picnik or 1 cup whole milk or heavy cream
- 1/2 cup chicken stock
instructions
- Lay pork chops on a rimmed baking sheet pan. Sprinkle 1/2 tablespoon of salt and 1/4 tablespoon of black pepper evenly over the pork chops top and bottom; set aside to brine for one or two hours.
- Rinse pork chops well and pat dry; set aside.
- Heat butter in the in a large cast iron skillet until brown bit form on the bottom of the skillet. Do not burn the butter. Add minced garlic and stir constantly. Once the garlic is transparent add the pork chops.
- Cook the pork chops 3 to 5 minutes on each side or the internal temperature is 145 degrees.
- Reduce the temperature to simmer and remove the pork chops placing them on a plate while preparing the gravy.
- Add the picnik and chicken stock stirring constantly scraping the bits of crumbs on the bottom of the skillet.
- Add the oregano, thyme, and coriander, stirring constantly. Simmer for 15-20 minutes but do not boil. When the gravy comes almost to a boil turn the burner off and add the pork chops.
- Simmer for 5 minutes more to bring the pork chops back up to the same temperature as the gravy.
- Salt and pepper to taste.
NOTES:
Prep time does not include brining time.
© Copyright 2009-2018 - Kay Little, Owner/Author of Cooking with K
