smothered pork chops

Adapted from Chef John

 
 

4 Bone in pork chops (about 1 inch thick)

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon coriander

½ cup of vegetable or canola oil

3 tablespoons of butter

1 large yellow or white onion

4 cloves of garlic, minced

1 large green pepper, cut into strips

1 large red pepper, cut into strips

1 tablespoon of dried thyme leaves

1-½ tablespoons of all purpose flour

1-½ cups of chicken broth

½ cup of water


Sprinkle pork chops with onion powder, garlic powder, salt, pepper and coriander on both sides. Let sit for at least 30 minutes. Heat oil in a large skillet over medium high heat and brown the pork chops on both sides, about 5 minutes for each side. Transfer to a plate.

Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion into the hot skillet with a pinch of salt until the onions are brown, about 15 minutes. Stir in garlic, green and red peppers and thyme leaves and cook for 1 minute; stir in flour and cook for 2 minutes.

Pour chicken broth into skillet and stir, making sure to get all the browned bits that have stuck to the bottom of the skillet.  Add water and bring sauce to a simmer, reduce heat to low, and cook until sauce has thickened, 15 to 20 minutes.

Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.