Smothered Pork Chops

From Cook's Country | April​/May 2011

Why this recipe works:

Bone-in chops were a must for our Smothered Pork Chops, because the bone kept the meat moist and added flavor to the sauce. After a number of tests, we settled on blade chops. Caramelizing the onions made the sauce too sweet and took almost an hour. We had better luck cooking them in butter… read more

Bone-in chops were a must for our Smothered Pork Chops, because the bone kept the meat moist and added flavor to the sauce. After a number of tests, we settled on blade chops. Caramelizing the onions made the sauce too sweet and took almost an hour. We had better luck cooking them in butter until they were lightly browned. We swapped out chicken broth in favor of meatier beef broth, which greatly improved the flavor of our sauce. Adding dried thyme, bay leaf, and cider vinegar bumped up the flavor even more.

The thickness of our sauce was inconsistent from batch to batch. To solve the problem, we made a full batch of sauce and thickened only the amount that we intended to use for the chops with a cornstarch-and-broth slurry.

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Serves 4

Chops thicker than 1/2 inch won't be fully tender in the allotted cooking time.

Ingredients

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