One Pan Smothered Chops Recipes

Steps:

• Combine the salt, garlic powder, pepper, paprika, coriander, and sage in a small bowl.
• Sprinkle about 3/4 tsp of the seasoning blend onto both sides of each pork chop. ( reserve remaining spice )
• Spread 1/4 cup flour in a shallow dish. Dredge each chop in the flour.
• Heat a large skillet over medium high heat. Add a 1/2 cup canola oil. Add the pork chops and cook until well browned, about 3 minutes per side.
• Transfer chops to a paper towel lined plate to drain.
• Add the onions to the skillet ( do not pour off any drippings). Cook until softened and beginning to brown. 7 - 8 minutes.
• Now, add another 1/4 cup flour and whisk constantly until turning brown.
• Add the chicken broth and whisk until smooth. Now, whisk the remaining 1/4 cup flour with the cream, and add to the skillet.
• Bring to a boil over medium high heat and stir in the remaining leftover seasonings. Add the gravy master now if using. Return the pork chops to the skillet and add rosemary. I sprinkled some red pepper now, to add a bit of kick. Reduce heat to simmer, cover and cook 1 hour or until pork is tender.
• I served with mashed potatoes...the sauce would be great over noodles or rice as well. Enjoy!

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:

• For the ham hock gravy: Combine the ham hocks, corn and ice water in a pot. Bring to a boil, then reduce to a simmer and cook for 3 1/2 hours. Add the celery, carrots and onions, and cook for another 30 minutes.
• Strain the stock, reserving the ham hocks. When cool enough to handle, pick the meat off of the ham hocks.
• In a 4-quart pot, melt the butter and stir in the flour. Cook the roux for 2 minutes, then stir in 2 quarts of the ham hock broth, followed by half of the picked ham hock meat. Simmer the gravy for 15 to 20 minutes. Season with salt and pepper. (Reserve 8 cups of the ham hock broth and half of the picked ham hock meat for the collard greens.)
• For the collard greens: Melt the butter in a large pot. Add the onions and garlic, and saute for 3 to 4 minutes to sweat the onions. Add the chile flakes and saute 1 minute. Add the collard greens and ham hock meat, and stir to wilt the collards. Add the cider vinegar, apple juice and 8 cups of the ham hock broth. Bring to a simmer, cover the pot, and simmer until the greens are tender, 1 hour. Season with salt and pepper.
• For the roasted sweet potatoes: Preheat the oven to 450 degrees F.
• Toss the diced sweet potatoes in a bowl with the grapeseed oil, salt and pepper.
• Spread the sweet potatoes out on a baking sheet and roast in the oven until tender and browned, 15 to 20 minutes.
• Transfer the sweet potatoes to a saute pan. Add the molasses, chili powder and cayenne. Saute over high heat, tossing to coat the sweet potatoes. Season with salt and pepper.
• For the pork chops: Preheat a grill or grill pan to high.
• Sprinkle the pork chops with the salt and pepper. Grill until cooked through and nicely marked, 2 to 3 minutes per side. Remove the chops from the grill and plate immediately.
• For plating: Divide the sweet potatoes between six plates. Using a slotted spoon, strain the collard greens and plate them next to the sweet potatoes. Shingle the pork chops over one side of the sides. Smother with ham hock gravy. Serve.