Al's Skillet Smothered Pork Chops
The ultimate pork chop recipe straight from the pig farmer himself!
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.
- 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.
- Stir Dijon and fresh parsley into the gravy. Enjoy!