There are so many delicious ways to serve up pork chops but this by far is the favorite at our house. It’s a comfort food but is also packed with veggies and serving it over brown rice add even more goodness. Besides the rice, this is a one pan meal and is easy to execute. So here’s how you will make yours.
Grab some pork chops. I prefer bone in. Bone in meat always adds more flavor to a dish. Mine are 1 inch thick. They aren’t Iowa chops so if you have thicker chops you will want to change up cooking times a bit later in the recipe. Generously season with salt and pepper on both sides. Let the chops sit out about 15 minutes before cooking to come close to room temp. Meat cooks most evenly when it starts close to room temp.
Other prep you will need to get done before you start rolling is to get your rice cooking situation in order and thinly slice up an onion. Also cut up 2-3 large peeled carrots or a few handfuls of baby carrots, whatever you have on hand is great.
You will need 2 1/2 cups chicken stock for this recipe so if you have stock in the can or box thing all ready to go these next steps can be skipped. If you use the stock concentrate, like I do, here is my tip for most efficiently mixing it with water for use. Open up your jar of concentrate and grab a small whisk. Dig your whisk into the concentrate so that the amount you need is globbed on the end of the whisk. No, you cannot know the exact amount you have on there but if you’ve used this concentrate enough times you get used to how it looks. Plus, its stock… a little more / less is going to be just fine. I know this is about what I need for 2 1/2 cups stock.
Now you can fill that measuring cup up just as full as you need to and lightly stir to combine. I’m too lazy to dig out my 4 cup measuring cup so I just fill this one to max capacity. That’s gotta be close to 2 1/2, right?
Once it is good and hot gently place your chops into the pan. The purpose of this is to sear them and get good color on them. You are not cooking them through yet so just a couple of minutes on this first side is great.
Peek under one and when you see color like this you are free to flip them over for a couple of minutes on the other side. Then take them out and place them on a plate. Note: you can reuse the plate you used when they were raw. They are not done cooking and will go back into the pan in a bit, then that plate goes to the sink.
Return the pork chops to the pan. Reduce heat to low / simmer. Now… this next step is completely dependent on the size of your pork chops. I cooked mine for about 5 minutes on each side here and they were done. If you have thicker chops it will take a bit longer. Up to 10 mins on each side. To check for doneness use a fork or the edge of your tongs and poke the pork chop in the middle. If it is super soft it is not done. If it has a little give but pushes back they are done. If you can’t even press in they are very done and get those babies out!
Move them to a clean plate and tent with foil. They will continue to cook while sitting on the plate so I’d error to the side of less done than done in the pan.
Smothered Pork Chops
4 bone in pork chops (mine were 1 inch)
1-2 Tbs olive oil
2 Tbs butter
1 yellow onion sliced into thin strips
2-3 carrots chopped into bite sized pieces
1 cup frozen peas
3 garlic cloves, minced
1/2 Tbs dried thyme
3 Tbs flour
2 1/2 cups chicken stock
1/4 heavy cream / whole milk
Prep veggies and season pork chops on both sides. Heat oil in pan on med-high heat. Sear chops 2-3 minutes on each side. Remove from pan and add butter. Saute onions and carrots 3-5 minutes until onions start to become translucent. Add in garlic and cook for 1 minute. Sprinkle with flour and cook additional minute. Add thyme and chicken stock. Stir with wooden spoon to work up bits off bottom of pan. Return chops to pan and cook 5-10 minutes on each side until done. Remove chops from pan on to clean plate and tent with foil. Add frozen peas and cream / milk to pan. Cook until sauce thickens and peas are vibrant and warmed through. Serve over brown rice.