![]() ![]() 5.Īdd the pickled pepperoncini and brine. Flip and brown the second side, 2 to 3 minutes more. When the oil is hot, add the chops, and brown on one side, about 3 minutes. Heat a large cast-iron skillet or low Dutch oven over medium-high heat. Spread some flour on a plate and dredge the chops on both sides. Serve immediately with mashed potatoes and vegetables.Season the pork chops with 1/2 teaspoon salt. Remove it from the pan and pour over the pork chops. Bring the sauce to a simmer to thicken slightly. ![]() with the sauce remaining in the pan, whisk in the buttermilk and mustard. Return the chops to the pan, nestling them into the sauce mix.Ĭove the pan, and allow the chops to simmer in the sauce for about 10-15 minutes, or until they reach 140 degrees (or whatever your desired doneness is.) Remove the pork chops to a serving dish. Add in the dried thyme, and then the chicken broth. Stir around until the onions sweat, and you can scrape the browned bits from the bottom of the pan. Into the hot skillet, add in the onions and garlic. Remove chops from the skillet and place on a plate. When it is hot, place the pork chops into the skillet and fry until they are deep golden brown, about 4-5 minutes each side. Swirl the oil around the bottom of the pan to coat it. Preheat your skillet, (I recommend a 12″ cast iron skillet) with the oil. Place the pork chops into the bag and dredge the pork chops to coat them thoroughly. In a plastic gallon zip lock bag, add in the flour, paprika, and pepper. Season the pork chops with salt on both sides. ![]() Pesto Chicken Pasta Skillet with Artichokes I should know □ Ingredients for Cast Iron Smothered Pork ChopsĢ5 Insanely Delicious Cast Iron Desserts! They will make a believer out of even the biggest skeptic. If you’re nervous about pork chops, just as I am, please give these a shot. The sauce that you slather these babies in is full of flavor, and utterly rich. I will live and die by cooking pork chops in my cast iron pan. These pork chops get utterly crispy, and by simmering them in a delicious sauce, they retain the moisture, aided by the bone in the chop that acts as an insulator and cooking them more gently. See, I told you this whole saga was redeemable! One, they are cooked in a cast iron skillet.Īnd three, they are smothered in a buttermilk dijon gravy! keep reading it gets better, I promise!)īut with this recipe, I can say in the affirmative, that my thoughts on pork chops have completely changed for the better! Let me tell you how! (I’m really selling this whole recipe aren’t I?…. The mere thought of that sends me into a dry heave. And god help Ben, but if left up to him he would make them every day, covered in ketchup (BBQ sauce if he was feeling spicy…), and a side of plain steamed mixed vegetables. They are usually dry, boring, gray, and totally flavorless. Pork chops are not, typically, anywhere near my top 100 favorite meals. ![]() Are you okay? Are you being held hostage? Blink twice.” When I told my friends I was making pork chops for dinner they were genuinely concerned. “Guys! I’m actually making pork chops today!” All made in one pan they are a win in every way possible! These utterly easy cast iron smothered pork chops are great for a weeknight meal, or for a down home dinner in with the family. This post may contain affiliate links, that if you make purchases through, I will earn a small commission. ![]()
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