Smothered Pork Chops

Difficulty:
1/5

Ease of Preparation: Medium.

Yield:   4 servings.

 

Brined Pork Chops

Ingredients:

1/2 cup (120ml) salt

1/2 cup (120ml) brown sugar

3 bay leaves

2 oranges, sliced

2 tablespoons (30ml) black peppercorns

4 (6-ounce) boneless pork chops

 

Method:

Bring 4 cups of water to a simmer over medium-high heat.

Add salt, brown sugar, bay leaves, orange slices, and peppercorns.

Simmer for 5 minutes, and remove from heat.

Refrigerate brine for 1-2 hours, or until completely cool.

Once chilled, pour brine over the pork chops in re-sealable container.

Cover, refrigerate and brine for 12 hours.

 

Smothered Pork Chops

Ingredients:

1 cup (240ml) all-purpose flour

1 teaspoon (5ml) cayenne pepper, ground

1 teaspoon (5ml) dried oregano

2 tablespoons (30ml) olive oil

1 large white onion, chopped

2 garlic cloves, chopped

2 tablespoons (30ml) butter

1 liter (4 cups) chicken stock

 

1 bay leaf

3 sprigs of thyme

2 tablespoons (30ml) chopped fresh parsley

Mashed potatoes with green peas, to serve (optional)

Salt and pepper

 

Method:

Remove pork chops from the brine and pat dry.

Transfer ½ cup of the flour to a plate and stir in cayenne and oregano.

Flip pork chops into flour mixture to coat on both sides.

Discard flour.

Heat oil in a large skillet over medium-high heat.

Place dredged pork chops into the hot oil, and cook for 3-4 minutes.

Flip and continue cooking for 2-3 minutes, until golden brown on both sides.

Remove pork chops from the pan and reserve for later use.

In the same hot pan, add onions and garlic.

Stir and cook for 3-4 minutes over medium-high heat, or until onions are translucent.

Add butter and remaining ½ cup of flour to the pan and stir well to incorporate.

Stir in chicken stock, bay leaf, and thyme.

Season sauce with salt and pepper.

Bring sauce to a simmer, and transfer pork chops into the sauce.

Cover and simmer over medium-low heat for 60-75 minutes, until pork chops are fork tender.

Serve pork chops covered in sauce and garnished with chopped parsley.

Serve with hot mashed potatoes and green peas.