I like Sundays, wait, no I LOVE Sundays. Monday thru Friday seem to go by so fast, it’s rush rush rush rush. God help me when we start having activities and practice and homework. Saturday seems to be an extension of the week though, grocery shopping, cleaning, working outside, there’s always chores to be done. And then Sunday rolls around.
Did I mention I love Sunday? It’s typically our lazy day, we’ll order a movie, lay around all day, take naps, and I always cook a bigger dinner. These pork chops are one of our favorite Sunday night dinners, they’re easy, I don’t have to spend hours at the stove, I typically have all the ingredients in house, and the whole family loves them.
Smothered Pork Chops
4 thicker pork chops or 8 thin pork chops, boneless
1 teaspoon Garlic Powder
1 teaspoon Tony Chachere’s Original Creole Seasoning or other Cajun/Creole seasoning
2 tablespoons vegetable oil, separated
1 large onion, cut in half then thinly sliced
2 garlic cloves, finely minced
1 heaping tablespoon all purpose flour
2 cups chicken broth
In a small bowl, mix the Garlic Powder and Cajun seasoning. Sprinkle seasoning mixture onto both side of the pork chops. This step can be done ahead of time, refrigerate covered until ready to cook.
When ready to cook, on medium high heat, heat 1 tablespoon vegetable oil in a heavy bottomed pan then cook the pork chops in batches, 2 to 5 minutes per side. You will not be cooking the pork chops through, just searing them. Place the seared pork chops on a plate.
Once all the pork chops are seared, add the additional tablespoon of vegetable oil to the pan then add the onions. Lower the heat to medium and sauté the onions until caramelized, about 10 minutes. Add the garlic and cook for an additional 2 minutes. Sprinkle the flour over the onions and garlic and cook for 2 more minutes before adding the chicken broth. Once the broth is added, begin scraping the bottom of the pan to deglaze it and get the good bits off the bottom. Add a good sprinkle of black pepper and allow to simmer on low for 10 minutes. Add the pork chops and juices back to the gravy and cover and continue simmering for 15-30 minutes until gravy has thickened.
Serve over rice.
Does your family do Sunday dinner? What are some of your family’s favorites?