May 07, 2020
I made these chops last week to rave reviews, served with rice, gravy, collards, creamed corn, and homemade buttermilk biscuits with honey butter. Perfect sure-fire southern comfort meal – especially for a Sunday dinner.
• 6 medium-thick (about 1”) bone-in pork chops (can use boneless)
• 1 cup all-purpose flour
• Salt & Pepper
• 2 sticks salted butter
• 6 to 8 cups beef stock
• 1 large onion (cut into thin half-moon)
• 1 sprig of fresh thyme
• Vegetable Oil
Heat 1/3 cup oil in large saute skillet on medium heat.
Place 1 cup flour in pie pan with 2 teaspoons salt and 1 teaspoon black pepper. Whisk until all combined. Dredge each pork chop in flour – shake off excess. Sear 2 pork chops at a time so to not overcrowd the pan – for you want a good crust on each side of the chop. Overcrowding the pan will make the chops steam as opposed to sear. Repeat until all chops are seared. Place chops in large casserole pan or dish.
NOTE: You are not cooking the chops – you are browning each side. Also, using medium heat will prevent oil from burning. You want a nice brown crust on each chop.
In the same skillet, add butter, stir until melted, add onion, saute until very soft and translucent, add ½ cup of the pork chop dredging flour to onion/butter mixture to make a roux…stirring constantly. Add beef stock 1 cup at a time – stiring all the time until thickened. Add 1 sprig of fresh thyme.
Once sauce is thickened, pour over chops. Add more stock if too thick. Cover tightly with lid of casserole or aluminum foil. Place in 350 degrees oven for 2 to 3 hours. At the 2-hour mark, check to see if chops are falling off the bone. If so they are done – if not, keep cooking.
Serve with white rice or mashed potatoes & our Cheesy Broccoli-Cauliflower Mash located on our blog recipe section – click below