Smothered Pork Chops Recipe + Homemade Gravy and Caramelized Onions
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- čas přidán 11. 07. 2024
- These smothered pork chops are pan-roasted to perfection and then simmered in a delicious caramelized onion gravy and finished with fresh herbs.
This classic southern dish is the epitome of comfort food. It’s an incredibly easy to make one-pan meal consisting of pork chops, caramelized onions, and a homemade gravy that makes for the perfect weeknight meal.
Ingredients for this recipe:
• 4 thick-cut bone-in pork chops
• 1 ½ tablespoons oil
• 1 tablespoon unsalted butter, cut into chunks
• 3 peeled and thickly sliced medium-size yellow onions
• 3 finely minced cloves of garlic
• 3 tablespoons all-purpose flour
• 32 ounces chicken stock, beef stock, or combination of both
• ¼ cup heavy whipping cream
• sea salt and pepper taste
Serves 4
Prep time: 10 minutes
Cook Time: 20 minutes
Procedures:
1. Season the pork chops well on each side with sea salt and fresh cracked pepper to taste.
2. Add the oil into a large frying or cast-iron pan over high heat until it begins to lightly smoke.
3. Next add in the pork chops and butter and turn the heat down to medium-high and cook for 3-4 minutes or until very browned.
4. Turn the pork over, baste, and cook for another 3-4 minutes and set aside.
5. In the same pan turn the heat down to medium and add in the onions and cook for 5-7 minutes or until lightly browned.
6. Next, stir in the garlic and cook for 1 to 2 minutes.
7. Stir in the flour until completely mixed in and then add in the stock and turn the heat up slightly to medium-high and cook until it becomes thick like gravy, about 3-4 minutes.
8. Add the pork chops back in the pan to heat them up and finish by stirring in the heavy cream.
9. Garnish with optional finely minced fresh parsley, rosemary, and thyme.
Chef Notes:
Make-Ahead: While these are meant to be eaten right away, you can make these up to 1 hour ahead of time, just keep the pork chops in the gravy over very low heat.
How to Store: Cover and keep in the gravy in the refrigerator for up to 4 days. These will freeze covered in the gravy for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of pork and gravy to a medium size pan and cook over medium-low heat until warmed, which takes about 10 minutes. You can also reheat in a microwave.
You can use chicken stock, or beef stock, or a combination of both like I did.
I prefer to use double thick-cut bone-in pork chops for the most flavor. You can easily substitute with thin cut pork chops, pork loin, or pork tenderloin. - Jak na to + styl
Dude. I’ve spent most of my life on the road, eating in restaurants. I didn’t even like cooking. I gOt laid off during Covid. Found your channel. Now I love cooking. You make it fun and like you say “it tastes better if you do it properly” plus it’s healthier. I even lost weight. Thank you for what you do. Kudos brother. It actually can bring joy!
The camera work is on point! Great work Chef!
Thank you so kindly!!
Now I know what's for Sunday dinner and I can't wait, lol. Thanks for always coming through with the best dishes ever. I love this channel!!
Thanks for watching!
Thank you so much, I stopped cooking when I lost my mom to cancer in 2018, I threw out my chef coats, I watched your recipe on chocolate mousse it gave me the courage to cook and I forgot how much I loved it. I’ve made two of your recipes and they came out perfectly. My family is very happy again.
So sorry to hear about your mom but glad you are giving cooking another shot
Oh I am so sorry. I believe your mother would want you to do what makes you happy- keep cooking ❤ she's proud of you ❤
@@bvv430 thank you that’s very kind
@@Justgabs-wn3vv hang in there Gabs. I know the loss of a mother ❤
@@bvv430 every time I bake or create a recipe I like to think How much she would have loved it she suffered from anorexia she would only eat my food . I’m always pushing the pain into my food it’s so lonely without ones” own mother. You made my day thank you some times u just need a little support ❤️❤️👍🏼
I made this last night, absolutely incredible. Thanks!!
Divine!!!!! just Divine! thank you so much Billy
Looks delicious...can’t wait to make it! Seriously chef you need to get on Tik Tok I think our younger generations would really enjoy learning from you. You make it easy for the average home cook to bring new flavors to our families 😊
Haha, I just don’t like the platform to be honest! Thanks for watching!
My mother used to make this when I was a kid in the 70's and the 80's. It was my most favorite meal when served over white rice, you just brought back some great memories of my childhood and I'm using your recipe to make this for my family tonight. Good show Mr. Parisi. Nicely done.
Gonna make this tonight for dinner, looks delicious..
OH MY Gawd Billy, just like my momma’s chops and gravy when I was a kid! You took me back. Thank you!!!!!!🌟💗
YAAASSSSS!!!!
This is the easiest, yummiest recipe ever! I been looking at a lot of different recipes and this by far is the easiest to make.
Thank you!!! For sharing 🙏🙏
Oh my goodness I’m making this for Sunday dinner thank you may God Bless 🙏
So good!!
Iv been making this once a week now. It’s that freaking good !!!!! Sometimes I add carrots or mushrooms as well if I have. And it’s a hit every time.
Made this. Loved it. Family loved it.
Tried this recipe tonight. SO GOOD! I had thinner pork chops on hand but still turned out great! Thanks!
I am definitely looking forward to trying this recipe!
Thank you for teaching us these great techniques and how to cook better than ever before. You're so easy to follow and that makes it all better. Your not difficult. Thank you so much. 💯👏👍💗🙌
Made this! Delish! Thanks.
You're such a blessing to all of us! Thank you for taking the time to make these wonderful videos for us!
Appreciate that
MAKING these tonight!!
....just made this last night...super easy, and the chicken/beef stock combo works well...I only used 2 tablespoons of flour - that was perfect for me and I used buttermilk instead of cream - that gave it a more southern flare IMHO...in the end it was simply just delicious - thanks Billy:)
Happy to see you're still cooking. Followed you a long time ago on your old channel. Food looks even better. Made this tonight. Was great. Simple. Thanks for sharing.
Thanks!
LOVE pork chops. I would totally add apples to this!! Perfect for fall dinner!!
Yum
Yum, making chops tonight..
Made this tonight, was WONDERFUL!! Perfect instructions (I did add a little Lawry's Seasoned Salt when seasoning the pork chops and the gravy, not a lot, but that's the only thing I added). Thank you!
Great job!
Making this tonight chef!
Just made it following your video..and they look perfect.. wanted to add a photo..
Thank you for a great recipe and excellent explanation & demonstration!
Thanks for watching!
Looks and sounds delicious. Thanks for sharing. I am going to give this a try very soon.
Thanks for watching!
i love how you explain how important technique is. my ex always accused me of not giving the full recipe. he never believed it was the technique that made the difference.
Your amazing! Right up my alley 🔥
I prepared this recipe this evening and we all loved it! My new favorite chef :)
Yes!!!
My mouth is watering....looks delicious. 😍
Thanks for watching!
You inspire me to cook
Thank you so kindly!!
The first time I had this was at Berghoff's in the loop.
I worked at midcontinential building back in 80's.
It's was 10 below.
This is comfort winter food folks.
I make it all the time when it's really really cold here in Oklahoma.
Anything below 50 here is cold. Shops closed when it lightly flurries. Too funny.
They have no idea.
The only thing I'd do different is add a couple fresh sprigs of tyme to that butter.
Love that story, thanks for sharing it
You are quickly becoming one of my favorite cooking channels. Love your recipes, your passion and enthusiasm. I’m making your pizza dough on Sunday. Perfect for football. Thank you chef Billy! 🙏
Appreciate that!
Just made this and it's excellent. Will be using this onion gravy for boneless chicken breasts and hamburger steaks. Loved it|.
Sounds good to me! My grandmother would throw in a couple green tomatoes chopped sometimes.
So good!!
Looks so tasty I will definately be making this ..cheers keep up the great videos m8
Nice
I made this tonight and DAMN! It was tasty! 🤤
I am so glad you did not trip the fat like the majority of youtube cooking shows
Next on my to do list and i am gonna try your garlic mash with it. It looks very similar to the way you cook your chicken Fricassee recipe which at mo is my family's favorite. Great vid and recipe as always
Nice!
I got the PC at the Store Today. Making this tomorrow. Making you Pan Pizza Monday ; )
Nice
I know I’m late with this, but… why didn’t you use flour on the Cho’s, when you fried them? Aside from that, you hit this out of the park. That combo chicken/beef stock idea, sounds awesome.
Yes, the pasta salad was really good, I did it when the recipe was just published :)
Fantastic!
Please give me the link to purchase that garlic press, and chopping board, Thank you.
Half chicken stock & half beef stock is what I call mock veal stock!
👍
Thanks for watching!
I have to make sure they are very tender. Do I simmer them longer or cover. Husband has no teeth right now. Thank you.
Oh gravy
Oh yeah!
I am gonna try this tonight @chef billy parisi When I grow up, I wanna be as cool as you
👌😜👌😜❤❤
Thanks for watching!
Joe Child once said, and I paraphrase, if you want to cut the fat, substitute heavy cream for butter.
I tried this today. My boneless pork loin chops were not tender. Maybe I should have brined chops first? Please help Chef Billy.
I find most of these CZcams chefs loud annoying, think they’re funny, but this Chef….I like….
Strictly business
Chef, love you to death my friend! These smothered pork chops look fantastic! However, when making southern food, you cannot, absolutely cannot say centimeters. Sounds so yankee-.fied.
Every time I braise pork chops they need a lot of time to get tender. The timing on this didn’t work out for me. The method, classic smothered pork chops, was fine. They just need to cook longer.