Springe to the recipe
The meat first helps to keep them Choked pork chops Moist, juicy and delicious!
Stop the press! This recipe for suffocated pork chop is the only thing you have to create for the perfect pork chop meal. There is only something of thick, juicy pork chops that are suffocated in a creamy, hearty onion sauce that screams comforts.
I mean, who doesn’t love rich, velvety sauce? This is so good that no one will accuse you of taking a spoon in the pan. Simply save something for the food. Southern recipes like this are perfect for weekdays, family customers and even special occasions. Don’t be surprised if your family asks you to make it frequently.
I love one-pan meals like this that effortlessly come together. It is hard to imagine that with only 10 minutes of preparation and for 30 minutes the dinner can be on the table to delight hungry guests. And while the chops cook, you can throw up some vegetables or a salad. It doesn’t get much easier.
Are these suffocated pork chops healthy?
Choked pork chops are not the healthiest way to serve this meat cut, but it is undoubtedly delicious. You can reduce the sodium by using chicken broth with low sodium chicken reduction and reduction of the added salt. Greek yogurt is often used in recipes as a replacement for heavy cream, whereby low -fat versions help you to cut the fat and calories as far as possible. Serving this court with damped or air fried vegetables can help compensate for the fat and calories in the meal.
To make the recipe gluten -free, replace two tablespoons of gluten -free all -purpose flour for the flour in the recipe. It will meet the same purpose and be just as tasty.
A simple hack to increase choked pork chops
Excavated pork chops swim in a delicious, hearty onion sauce the things that make dreams made of. But especially if you think that they can not get better, I have a secret for you. Mushrooms! I don’t just talk about simple button or cream mushrooms, although they will work well. Let us discuss how to take this modest dish and make it worthy of the chic dinner party.
I speak of Oyster, Shiitake, Portobello, trumpet, beech, Enoki, Maitake and Porcini mushrooms. You can often find these mushrooms in different packages. Don’t worry if the “Pizza Mix” package or other mixtures says. You can cut these mushrooms into slices or use the smaller whole. Add the mushrooms into the pan with the chopped garlic and cook them for two to three minutes before sprinkling the flour. This allows the mushrooms to soften their delicious juices and let go. Make sure that you give some of the mushrooms over every heel if you serve for a nice presentation.
FAQs & tips
After the boiled pork chops have cooled to room temperature, they store them in an airtight container in the fridge for up to 3 days. Freeze the chilled pork chops in the sauce in zipper bags for up to 3 months. Turn them up in the fridge overnight and heat them up in a pan on the stove in low heat.
Herbs like Rosemary and Thyme are always a great idea. I also love to stir in 1 tablespoon of dijon -mustard when I add the cream.
First let the chops sit on the counter for 30 minutes to bring them to room temperature. Then fry both sides of the chops over medium to high heat to seal in the moisture. If you let them rest without cutting them before they are placed back to the sauce, keep the juices in the meat and keep the moisture.
Operate suggestions
A good southern meal like suffocated pork chops deserves the perfect side dishes. Consider this Collard Greens recipe, potatoes and roasted beets and carrots for a rounded dinner. Cut some potato bread to suck up every remaining sauce. Enjoy a piece of sweet potato cake for dessert and know that you have created a culinary Homerun!
Preparation: 10 Minute
Cook: 30 Minute
In total: 40 Minute
Ingredients
- 4 Bone-in pig chokes About 1 inch thick
- 1 teaspoon Salt
- 1/2 teaspoon black pepper
- 2 tablespoon olive oil
- 1 Large onion thinly cut
- 2 Carnate Garlic chopped
- 2 tablespoon All -purpose flour
- 1 1/2 Cup Chicken broth
- 1/2 cup Whipped cream
Instructions
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Dry the pork chops with paper towels and season both sides with salt and pepper.
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Heat the olive oil in a large pan over medium to high heat. Add pork chops and fry until golden brown, about 3-4 minutes on each side. Take out of the pan and put aside.
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Add onions cut in the same pan and cook it for about 5 minutes until you are soft. Add chopped garlic and cook for an additional minute.
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Sprinkle the flour over the onions and the garlic to mix. Cook for 1-2 minutes until the flour is slightly browned.
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Graduate chicken broth gradually while stirring continuously to avoid lumps. Bring to a boil and let the sauce thicken for about 2-3 minutes.
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Stir heavy cream and return the pork chops to the pan. Reduce the heat to low, cover and simmer for 10-15 minutes or are enforced up to pork chops.
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Serve the pork chops with the onion sauce over the top.
Nutritional information:
Calories: 484Kcal (24%) Carbohydrates: 7G (2%) Protein: 37G (74%) Fat: 33G (51%) Saturated fat: 13G (81%) Polyunes unsaturated fat: 3G Monoons unsaturated fat: 14G Transfett: 0.2G Cholesterol: 152mg (51%) Sodium: 1011mg (44%) Potassium: 679mg (19%) Fiber: 1G (4%) Sugar: 2G (2%) Vitamin A: 451IU (9%) Vitamin C: 3mg (4%) Calcium: 67mg (7%) Iron: 1mg (6%)
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Recipes written and manufactured by the Food Faith fitness only serve for information purposes.
