RECIPE: Smart shortcuts for smothered pork chops
Saucy smothered pork chops are a great comfort food in the depths of winter. But like most braised dishes, they’re a challenge to pull off on a weeknight. Typical recipes call for pork shoulder chops, which require a couple of hours of cooking to turn tender. The oniony gravy used for smothering the chops likewise benefits from this long-cooked, richly flavored braising liquid.
The first step to shortening the recipe is to choose a different chop. Pork loin chops, unlike shoulder chops, need only a few minutes of cooking. Simply season, dredge in flour and brown for a few minutes in butter to develop a flavorful fond. At this point, the chops will be close to, but not fully, cooked. Take them out of the skillet to prevent overcooking while you work on the gravy.
Another smart shortcut is to use a bag of frozen chopped onions instead of fresh onions to prepare the gravy. The water they release when cooking is relatively sugary; this will brown quickly in the hot skillet and help build deeper flavor. For the gravy’s liquid component, stir a couple tablespoons of miso paste into chicken broth for salty, complex umami. The flour left in the skillet from the chops is enough to lightly thicken the gravy; no need to whisk together a roux. Once you’re satisfied with the gravy, you can add the pork chops back in for a short simmer to cook through.
Shortcut Smothered Pork Chops
- 2 tablespoons unsalted butter
- 4 (1/2-inch thick) boneless pork chops (about 1 1/4 pounds total)
- Salt
- Freshly ground black pepper
- 1/4 cup all-purpose flour
- 1 (10-ounce) bag frozen chopped onions
- 1 cup low-sodium chicken broth
- 2 tablespoons white miso paste
- Chopped fresh parsley, for garnish (optional)
- Melt the butter in a large skillet over medium-high heat.
- While the butter is melting, season the pork chops with salt and pepper. Place the flour in a shallow dish and dredge both sides of the chops in the flour. When the butter is foamy, shake off excess flour from the chops and transfer to the skillet. Cook until golden brown, 2 to 3 minutes per side. Transfer to a plate, leaving the remaining butter in the skillet.
- Add the onions to the skillet and cook, stirring and scraping up browned bits, until the onions are translucent and their liquid has evaporated, about 5 minutes. Spread in an even layer in the skillet and continue to cook, undisturbed, until browned on the bottom, about 3 minutes.
- Meanwhile, whisk together the broth and miso in a small bowl until smooth. When the onions are ready, stir in the miso mixture and bring to a simmer. Cook until thickened, 3 to 5 minutes. Season to taste with salt and pepper. Reduce the heat to medium-low and return the chops to the skillet. Simmer, occasionally basting with the sauce, until the chops are no longer pink in the center, about 3 minutes. Finish with more pepper and the parsley, if desired.
Nutritional information
Per serving: Per serving: 330 calories (percent of calories from fat, 45), 33 grams protein, 12 grams carbohydrates, 3 grams total sugars, 2 grams fiber, 16 grams total fat (7 grams saturated), 111 milligrams cholesterol, 436 milligrams sodium.Note: For nutritional calculations, the salt included is defined as 1/16 teaspoon.
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