Italian Smothered Pork Chops Recipes

Steps:

• Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
• Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
• Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is 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.

Steps:

• Preheat broiler. Trim 1/2 in. off ends of broccoli rabe; discard any coarse leaves., In a large saucepan, bring 4 cups water to a boil. Add broccoli rabe; cook, uncovered, 4-5 minutes or just until crisp-tender. Remove and immediately drop into ice water. Drain and pat dry., Sprinkle pork chops with seasonings. In a broiler-safe skillet, heat oil over medium-high heat. Add pork chops; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove from heat., Layer chops with red pepper, broccoli rabe and cheese. Broil 4 in. from heat 1-2 minutes or until cheese is melted.

Steps:

• Place Bisquick mix, dressing and bread crumbs in separate shallow bowls. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.
• Heat oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10 to 15 minutes longer or until pork is no longer pink in center. Serve immediately.

Steps:

• Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
• Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.

Steps:

• In a large skillet, saute peppers and mushrooms in 1 tablespoon oil until tender. Remove and keep warm., Sprinkle chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In the same skillet, brown chops in remaining oil. Add the marinara sauce, olives, remaining salt and pepper, and reserved pepper mixture. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 10-15 minutes. Let stand for 5 minutes before serving.

Steps:

• Season chops on both sides with salt and pepper to taste.
• Fry in deep, hot skillet with oil til lightly browned on both sides.
• Remove to a platter. Wipe out excess oil and fat with a paper towel.
• Add rest of ingredients and stir to mix.
• Add chops and top each (covering completely)with most of the sauce, leaving some on the bottom underneath each chop.
• Place on tight-fitting lid, and bring to a simmer.
• Simmer for about 1 hour on LOW heat til very tender, stirring sauce ocaisionally so it doesn't burn or stick. (*I didn't need to turn these, but did always make sure they were totally covered with the sauce to keep them moist.).
• Serve over or with mashed potatoes, rice or noodles.
• Note: I made 3 pork chops, and there was plenty of gravy to go with our mashed potatoes. Served them also with green beans, bread and butter and a nice salad! :).
• *If making 4 chops, there might not be enough gravy to top mashed potatoes or noodles, etc., so plan ahead and either make more sauce or top what you are serving it with, with a little butter.