Скачать или смотреть Smothered Pork Chops with HOMEMADE Caramelized Onion Gravy

Juicy smothered pork chops that are seared, then smothered in a rich gravy. Easy and delicious with rice, vegetables, or mashed potatoes.⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️

✅SMOTHERED PORK CHOPS INGREDIENTS:
➤4 bone-in pork chops at least 1-inch thick
➤2 tablespoons canola oil
➤1/2 cup all-purpose flour
➤2 teaspoons ground cumin
➤2 teaspoons smoked paprika
➤1 teaspoon kosher salt, divided
➤1/2 teaspoon black pepper, divided
➤4 medium yellow onions, thinly sliced
➤1 tablespoon Dijon mustard
➤4 cups unsalted chicken stock, divided
➤1 teaspoon balsamic vinegar
➤Chopped fresh parsley or thyme
➤Optional, for serving: cooked brown rice, quinoa, mashed potatoes

✅SMOTHERED PORK CHOPS DIRECTIONS:
1. Pat the pork chops very dry on both sides with paper towels (discard the brine if using).
2. Place a rack in the center of your oven and preheat the oven to 350 degrees F. In a wide, shallow bowl (a pie dish works well), stir together the flour, cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. In a Dutch oven or similar large, deep, oven-safe pot with a tight-fitting lid, heat the oil over medium. Dredge the pork chops in the flour mixture on both sides, shaking off any excess. Reserve the remaining flour mixture.
4. Once the oil is hot and shimmering, gently lower the chops into the pan (lower them away from you to prevent splattering yourself with oil). Cook on both sides until brown and crisp, about 3 to 4 minutes per side (they will not be fully cooked through). If the pork chops will not all fit in your pan without touching, cook them in batches. Transfer to a plate.
5. Reduce the heat to medium-low. Add the onions, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, stirring often, until the onions are completely softened, about 15 minutes. Stir in the Dijon mustard.
6. Sprinkle 3 tablespoons of the reserved flour mixture over the top of the onions. Stir to combine and cook for 2 full minutes, stirring often. No white bits of flour should remain.
7. Slowly add 1 1/2 cups of the stock, stirring constantly. With a wooden spoon, scrape along the bottom of the pan to remove any brown bits. Let simmer until the sauce starts to form a cohesive mixture and is slightly thickened. Return the pork to the pot, nestling it in a single layer.
8. Cover the pot and place it in the oven. Bake the smothered pork chops until the pork is tender and reaches 135 to 140 degrees F on an instant read thermometer, about 30 to 40 minutes (pork is considered safe to eat at 145 degrees F, but its temperature will continue to rise as it rests).
9. Transfer the pork chops to a plate. Return the pot to the stovetop. Turn the heat to medium, add the remaining 2 1/2 cups stock, and reduce, stirring often and scraping along the bottom of the pan, until the sauce thickens into a gravy, about 15 minutes. Stir in the balsamic vinegar.
10. Remove from the heat. Return to the pork chops and any juices that have collected on the plate to the pan to let the gravy rewarm them. Serve hot, smothered with gravy, and sprinkled with chopped parsley or thyme.

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:18 Dredge pork chops
1:48 Braise pork chops
2:58 Make gravy
4:37 Combine pork chops and gravy to bake
5:39 Make more gravy
7:14 Taste test
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➤I'm ERIN CLARKE, a best-selling cookbook author and firm believer that healthy food should taste GREAT, be easy to make, and be budget-friendly too. If you want to learn to cook and eat better, save money on groceries, or just need dinner ideas for your family, this channel is for you. I am all about from-scratch, wholesome food that's quick, budget-friendly, and tastes FABULOUS! My recipes use simple ingredients you can find at any grocery store and are easy for cooks of all levels. Cooking, baking, how-tos, recipe inspiration, and more!

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