This week I had the “taste” for Smothered Pork Chops. This is a catch-all term for many variations on the theme of a pan seared bone in pork chop which is finished on the stove or in the oven literally “SMOTHERED” or covered with sliced onions, maybe bell peppers, mushrooms, sometimes Cream of Mushroom soup. The vegetables are cooked until soft and tender creating a gravy using stock or water and when they are all combined with the chops, the meat simmers in that coating and gets tender and flavorful. Note: There is NO SINGULAR “authentic” recipe for this. It’s a dish LOVED by home cooks, specifically the African American home cooks and it’s a piece of American Soul Food Cuisine that each cook takes much pride in. This version is purely mine, of course with wonderful inspiration from generations of AfricanAmerican and Southern cooks who have added this dish to the lexicon of American Cuisine. I used bone in 1 1/4 inch Loin chops which had the loin on one side with a nice layer of fat and on the other side of the bone the tenderloin, which is like the most delicious pork on the bone, ever. At least I think so!!
The origins of the dish often point to the Louisiana region where the French, Spanish, African influences created those “etouffee’ ” or smothered dishes. This dish may have moved all over the American south and this type of dish became a main stay in many country and AfricanAmerican kitchens. This makes it a real American dish of sorts and we can thank all the various cooks who came before us for bringing this to our tables today! Here’s how I made this Onion and Stock version pan searing the chops first, then removing them to a baking pan, and then cooking down the slice onions first in oil, then in stock. It’s a wonderful dish!!
SMOTHERED PORK CHOPS WITH ONION AND TABASCO
PREP AND COOKING TIME: 1 HOUR 15 MIN. APPROX.
FOR 4
4 1 1/4 INCH THICK BONE IN CENTER CUT LOIN PORK CHOPS
1 TBS. GRANULATED GARLIC
1 TBS GRANULATED ONION
1 TBS. SWEET PAPRIKA
1 TBS. SIFTED ALL PURPOSE FLOUR
1 TBS. SALT
1/2 TSP. GROUND BLACK PEPPER
OR 3 TBS. SEASONED SALT OF YOUR CHOICE PLUS 1 TBS OF SIFTED ALL PURPOSE FLOUR BLENDED TOGETHER.
3 TBS VEGETABLE OIL OR LARD OR BACON GREASE
3 MEDIUM ONIONS SLICED
2 CLOVES OF GARLIC, MINCED
3 SPRIGS FRESH THYME
ONE LARGE BAY LEAF
2 CUPS CHICKEN OR BEEF STOCK (LOW SODIUM)
TABASCO SAUCE
Let’s start with prepping the chops. With a paper towel take all the dampness off of them. Mix all the spices, flour, salt and pepper together then gently rub them into both sides of the chops. Reserve some of the flour spice mix or keep the seasoned salt on hand if you’re using that, we will need that extra to season the onions later. Loosely cover them and set them aside for 15 minutes. In a heavy cast iron pan heat the oil on medium. Also, preheat your oven to 375 degrees F. Have a baking pan large enough to hold all four chops ready. Place a small piece of bread into the pan, if it sizzles and starts to immediately brown, you’re ready to sear the chops. Place them in to the pan and leave them to sear for 8 minutes. Gently flip them and sear the other side for 5 minutes. Carefully remove from the pan and place them right into the baking pan. Add more oil if necessary and add the onions and garlic. GENTLY toss them with the oil in the pan, shake on the rest of the flour and salt mix or just the seasoned salt and blend this in. Add the bay leaf and thyme. Here it’s up to you, 4 drops of Tabasco is what I use, you can use more or less. Let this cook down stirring frequently for 10 minutes, then add the stock, blend and let it cook an additional 10-15 minutes till the onions are soft. Then remove from the heat and pour over the chops. Cover tightly with foil and bake for 25 minutes. Then carefully remove the foil and let this cook another 10 minutes lowering the temperature to 350 degrees F. Remove from the oven and you will be rewarded with 4 super flavored tender chops with those onions and sauce. My style here is a more liquid sauce, some make a more creamy one. Serve with rice, or potatoes, and a vegetable. AND more Tabasco!!!
BUON APPETITO AND HAPPY COOKING!!