Time 40m Number Of Ingredients 18 Steps:
Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil. Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR. Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side. Remove pork chops from the pan and keep warm. In the same pan, heat 1 tablespoon of butter over medium heat. Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.) Add the garlic and thyme; cook until fragrant, about 30 seconds. Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes. Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes. Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy. Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.) Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.
Time 1h40m Yield 4 Number Of Ingredients 11 Steps:
Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy. Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels. Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes. Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Time 30m Yield s: 4 servings Number Of Ingredients 12 Steps:
Preheat the oven to 400 degrees F. Sprinkle the chops with liberal amounts of salt and black pepper. Heat 2 tablespoons of the EVOO in a large skillet over medium-high to high heat. When the oil begins to smoke, add the chops and brown on both sides, 3 to 4 minutes per side. While the chops cook, slice the garlic, onion and peppers. Remove the chops from the skillet and add the remaining tablespoon oil. Then add the fennel seeds, garlic, onions and peppers and toss to soften, 5 minutes. Next, add the tomato paste and stir 1 minute. Deglaze the pan with the wine, add the stock and stir. Nest the pork into the pan and move the peppers and onions on top of the meat. Place in the oven and roast to an internal temperature of 165 degrees F, about 10 minutes.
Time 35m Yield 4 serving(s) Number Of Ingredients 5 Steps:
Heat the olive oil in pan on top of stove over medium heat until very hot. Sear pork chops on both sides; remove from pan. Reduce heat and sauté onion and garlic until soft. Return pork chops to pan, placing them on top of onions and garlic. Add a little water and cover pan tightly with lid. Let simmer over medium heat until pork chops are well done, adding a little water as necessary to keep from burning. Remove chops from pan and let the sauce cook until thickened. Spoon over chops to serve. Note: If you want more “gravy” add water and flour at the end to thicken.
Time 1h45m Yield 4 servings (2 chops each) Number Of Ingredients 22 Steps:
Season both sides of the chops with the Essence. Heat the olive oil in a large, heavy pot or Dutch oven over high heat. Add the pork chops, 3 or 4 at a time, and lightly brown, about 2 minutes per side. Remove the pork chops and transfer to a platter. Set aside. Reduce the heat to medium. Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes. Add the onions, salt, and black pepper. Cook, stirring, until the onions are slightly soft, about 5 minutes. Add the garlic, bay leaves, chicken stock, and water and bring to a boil. Return the pork chops to the pot. Reduce the heat to medium-low, cover, and simmer for 45 minutes. Add the smoked sausage and the potatoes. Bring to a boil; reduce the heat to medium-low, and cook, uncovered, stirring occasionally, for 30 minutes. Remove the bay leaves. Remove from the heat. Serve with either steamed white rice or rice pilaf. Combine all ingredients thoroughly. Recipe from “New New Orleans Cooking” by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Time 40m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Lightly salt and pepper chops. Brown pork chops in olive oil. Add onions and garlic and saute until soft, being careful not to burn. Add water and bring to a boil. Whisk together flour, chicken broth and browning sauce. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender. Taste gravy and add additional salt and pepper, if necessary.
