Thursday: Smothered Pork Chop Recipe

Prepare chops

Pat pork chops dry with paper towels. Season both sides evenly with 1 1/2 tsp salt, 1 tsp black pepper and 1 tsp paprika.

Dredge

Place 3/4 cup flour in a shallow dish. Lightly dredge each seasoned chop in flour, shaking off excess. Reserve remaining flour in the dish for later thickening if needed.

Brown pork chops

Heat a large skillet (preferably heavy-bottomed or cast iron) over medium-high heat. Add 3 tbsp vegetable oil and 2 tbsp butter. When butter foams and is sizzling, add pork chops (work in batches if needed) and sear 3-4 minutes per side until golden-brown. Remove chops to a plate and tent with foil.

Sauté aromatics

Lower heat to medium. Add the sliced onion to the skillet and cook 6-8 minutes, stirring occasionally, until softened and beginning to brown. Add 2 minced garlic cloves and cook 30 seconds until fragrant.

Build gravy

Sprinkle the remaining dredging flour (if about 1-2 tbsp still in pan) over onions; cook 1 minute, stirring, to remove raw flour taste. Slowly whisk in 2 cups chicken broth, scraping any brown bits from the pan. Stir in 1 tbsp Worcestershire sauce and 1 tbsp fresh thyme leaves. Bring to a simmer and cook 3-4 minutes until it starts to thicken slightly.

Finish chops in gravy

Return browned pork chops and any accumulated juices to the skillet, nestling them into the gravy. Reduce heat to low, cover, and simmer gently 10-12 minutes (internal temperature should reach 145°F / 63°C).

Enrich sauce

Remove chops to a serving plate and keep warm. Stir 1/2 cup heavy cream into the skillet and simmer 2 minutes to combine. If gravy is too thin, whisk 1 tsp cornstarch with 1 tsp cold water and stir into sauce, simmering until thickened. Taste and adjust seasoning with salt and pepper to taste.

Serve

Spoon generous amounts of onion gravy over each pork chop and garnish with additional thyme if desired.

Place 2 lbs peeled, cut potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tbsp salt. Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 15-18 minutes.

Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture. Mash with a potato masher or ricer until mostly smooth.

Add 3 tbsp butter and ~1/2 cup warmed milk or half-and-half. Mash and stir until creamy. Adjust texture with more milk if desired. Season with 1/2 tsp freshly ground black pepper and additional salt to taste. Garnish with 1 tbsp chopped chives or parsley if using.

Bring a medium pot of salted water to a boil (use the same water used for potatoes if you like to save time and seasoning). Add trimmed green beans and cook 3-4 minutes until bright green and just tender-crisp.

Drain and immediately plunge into an ice bath (or run under very cold water) to stop cooking, then drain again.

Heat 1 tbsp olive oil in a skillet over medium heat. Add drained green beans and sauté 2-3 minutes until heated through. Season with 1/2 tsp salt and 1/4 tsp black pepper. If using, add 2 tbsp sliced almonds and toast 1-2 minutes, stirring, until almonds are fragrant and lightly golden. Finish with 1 tsp lemon zest or a squeeze of lemon juice if desired.

Prepare cornbread according to package directions if using a mix: preheat oven as instructed, combine the mix with 1 egg and 1/2 cup milk (or as package directs), pour into a greased pan, and bake until a toothpick comes out clean, usually 18-25 minutes. If using store-bought prepared cornbread, reheat according to package or oven instructions.

When done, brush the top with 1 tbsp melted butter and keep warm until serving.