A pork chop recipe direct from the pig farmer himself!
We’ve been making these for over 5 years now and never get tired of it. The pork is so tender, it just about falls apart as you take a bite. And the gravy sauce is out of this world delicious.
WHAT YOU NEED
Pork chops. I recommend bone in chops, at least 3/4” thick. If you live in Iowa and have a Fareway nearby, their Iowa chops are perfect for this recipe. If you find yourself with thinner chops, adjust the cooking time accordingly (use your meat thermometer). You do not want to overcook them as they will start to dry out.
Dredge. For this recipe you will mix together some basic spices and flour to make a flavorful dredge that will coat the chop and also be used to thicken the gravy.
Heavy cream & chicken broth. This is what will keep your chops juicy and tender. After we dredge and fry them up in a bit of butter, we will poach them in the gravy. Yeah, it’s going to be good.
Dijon. Because it sounds fancy and adds a depth to the gravy sauce.
Herbs. Fresh is best but we’ve made these with dried parsley and ground thyme and it was still delicious!
MAKING THE SKILLET SMOTHERED PORK CHOPS
Step 1: Mix together your dry ingredients to make the dredge. Add 1/2 cup flour, 2 tsp each of granulated garlic, granulated onion, and paprika, and 1/2 tsp cayenne pepper to a small bowl and mix well. Reserve 3 TBSP of the dredge.
Step 2: Season the chops with salt on each side. Add the pork chops to a gallon zip lock bag and dump the dredge on top. Seal the bag and then shake it around until the pork chops are evenly coated.
Step 3: Melt 2 TBSP of butter in a cast iron skillet over medium-high heat. Once hot, add the chops and brown for 30 seconds to a minute on each side. Remove chops.
Step 4: Turn heat to medium. Add another TBSP of butter and the thyme to the skillet (watch out, the thyme might be a little jumpy). Sprinkle in the reserved flour mixture and stir it around the skillet, scraping up any browned bits until the roux is a nice golden brown color.
Step 5: Add 1 cup chicken broth and then 1/2 cup heavy cream to the skillet. Stir and bring to a gentle simmer. Nestle the pork chops back into the pan and spoon some sauce on top. Cook until the internal temperature reaches 140 degrees, about 12-15min. They will continue cooking after you take them off the heat.
Step 6: Stir Dijon and fresh parsley into the gravy. Serve!
Note: The gravy sauce is excellent on top of mashed potatoes and roasted veggies.
Al’s Skillet Smothered Pork Chops
Ingredients
- ½ cup flour
- 2 tsp granulated garlic
- 2 tsp granulated onion
- 2 tsp paprika
- ½ tsp cayenne
- 2 ¾"-1" thick bone-in pork chops (Iowa chops)
- salt
- 3 TBSP butter
- 2 TBSP fresh thyme chopped
- 1 cup chicken broth
- ½ cup heavy cream
- 1 TBSP Dijon mustard
- 2 TBSP fresh parsley chopped
Instructions
- Make the dredge. Mix together the dry ingredients (flour, granulated garlic, granulated onion, paprika, and cayenne). Reserve 3 TBSP.
- Season the pork chops on both sides with salt. Add the chops to a gallon zip lock bag and dump the dredge on top. Seal the bag and shake until the chops are evenly coated.
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- Melt 2 TBSP of butter in a cast iron skillet over medium-high heat. Once hot, add the chops and brown for 30 seconds to a minute on each side. Remove chops.
- Turn heat to medium. Add another TBSP of butter and the thyme to the skillet. Sprinkle in the reserved flour mixture and stir it around in the pan, scraping up any browned bits until the roux is a nice golden brown color.
- Add the chicken broth first and then the heavy cream to the skillet. Stir and bring to a gentle simmer. Nestle the pork chops back into the pan and spoon some gravy over top. Cook until the internal temperature reaches 140 degrees, about 12-15min. They will continue cooking after you take them off the heat.
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- Stir Dijon and fresh parsley into the gravy. Enjoy!
Anjouli is a Midwestern farmwife and mom to two little boys. By day she works within the Healthcare industry and by night she’s always trying something new in the kitchen. Follow along to see what she’s feeding her farmers!
