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Smothered pork chops, browned and bathed in a savory sauce, are the epitome of Southern comfort food. You can "smother" almost any protein. In fact, the French word for smothered is étouffée ...
The technique involves cooking in a covered pan over low heat with a moderate amount of liquid, [1] and can be regarded as a form of stove-top braising. The meat dishes cooked in this fashion are typically served over boiled or steamed white rice as a rice and gravy, while the vegetables are typically served as side dishes.
Slow Cooker Pork Chops. Take a hands-free approach by using your slow cooker to make these pork chops. They're smothered with a rich onion gravy that's so good! Get Ree's Slow Cooker Pork Chops ...
A pork chop, like other meat chops, is a loin cut taken perpendicular to the spine of the pig and is usually a rib or part of a vertebra. Pork chops are unprocessed and leaner than other cuts. [1] Chops are commonly served as an individual portion, and can be accompanied with applesauce, vegetables, and other sides. Pork is one of the most ...
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides. Stir the soup and water in the skillet and heat to a boil.
Recipes for grilled mustard-glazed pork loin and cider-braised pork chops. Featuring a Tasting Lab on coarse-grain mustard and tips for prepping a gas grill. 26
Two commonly smothered meats are pork chops and round steak]; these heartier meats may sometimes have a bit of roux added to the gravy. Pan-broiling or pan-frying Injecting —using a large syringe -type setup to place seasoning deep inside large cuts of meat; this technique is much newer than the others on this list, but very common in Cajun ...
Add the chops and garlic and cook for 10 minutes or until the chops are well browned on both sides. Remove the chops and set aside. Stir the soup and milk into the skillet.