Smothered Pork Chops in Onion Gravy Recipe
Today, our Sunday dinner is Smothered Pork Chops in Onion Gravy #smotheredporkchopsinoniongravy, #smotheredporkchopsinoniongravyrecipe, #smotheredporkchops, #porkchopsandgravy, #porkchopssmotheredingravyandonions, #porkchoprecipe. #mushroomgravy, #oniongravy
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Enamel Cast Iron Pot 7.5 Qts. -
Minors Pork Base -
Ingredients
Seasoning
1 tsp black pepper
1 tsp salt
1 tsp onion powder
1 tsp paprika
1 tsp poultry seasoning
1 tsp oregano
2 lbs pork chops
3 tlbs flour
1.5 tlbs olive oil
2 tlbs butter
1 large onion sliced
1 celery stalk chopped
8 oz mushrooms
.25 red bell pepper diced
2 cloves garlic minced
2 cups pork stock (chicken stock or water)
1 cup cream
Chopped parsley
Sweet Potato Biscuits
Cooking spray or butter (for greasing biscuit tray)
2 3/4 c. all-purpose flour
1 tbsp. baking powder
2 tsp. kosher salt
2 tbsp. brown sugar
1/2 c. (1 stick) butter, cold, cut into small slices
2 medium sweet potatoes (mashed)
1/3 c. cold buttermilk
1/3 c. Melted butter (for brushing)
Step 1
Preheat oven to 425°, grease baking sheet with cooking spray or butter. In a large bowl, combine all dry ingredients. Add butter and mix in, until flour is crumbly. Add mashed sweet potatoes, then buttermilk and stir until it forms a soft round ball.
Step 2
You will need a clean surface to knead and bring dough together. Knead dough and roll out with a cold rolling pin (thickness to your liking).
Step 3
Use a glass or round cutter to cut biscuits out and place them on greased or butter baking sheet.
Step 4
Place biscuits in oven for about 20 minutes, brush tops of biscuits with melted butter when they come out.
Step 5
ENJOY!!!
Pork Chops with Creamy Mushroom Sauce
Deliciously Easy Pork Chops with Creamy Garlic Herb Mushroom Sauce is a super easy dinner recipe! Perfect for any night of the week.
FULL RECIPE HERE:
CROCK POT SMOTHERED PORK CHOPS! | Full recipe on IG @cordandthekitchen
Southern Smothered Pork Chops and Gravy | #SoulFoodSunday
Southern Smothered Pork Chops and Gravy | #SoulFoodSunday - Here we are again with week #3 of #SoulFoodCooking, Smothered Pork Chops and Gravy video. Super easy to make and big on taste! If you were looking for a good old Southern Style Smothered Pork Chop then you've come to the right channel.
Be sure to check out Soul Food Cooking video.Click the link below and let's see what they're bring to the youtube virtual potluck. Enjoy everyone.
Soul Food Cooking Channel -
Soul Food Cooking week #3 video -
Ingredients
2 - 4 Pork Chops
1/2 cup Flour
3 slices of Bacon
1 tbsp Black Pepper
2 cups Chicken Broth
1 large White Onion (optional) roughly chopped
2 tbsp J.O. #2 Seasoning (your favorite season all)
1 tbsp Garlic Powder
Cook Chops to an internal temp of 145* F
Enjoy!
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Juicy Smothered Pork | Ready in 25 Mins!
Don't settle for dry pork steaks!
Juicy pork shoulder steaks in a creamy sauce with mushrooms and onions. A 25-minute one-pan meal - great for a weeknight dinner. You can also use pork chops or pork loin for this recipe!
Free printable recipe is available on our site:
Ingredients:
3 tbsp olive oil
4 boneless pork shoulder steaks
1/2 tsp salt
1/2 tsp black pepper
1 onion peeled and thinly sliced
6 mushrooms sliced (I like chestnut mushrooms, but use your favourite)
3 cloves garlic minced
2 tbsp plain (all-purpose) flour
360 ml (1 ½ cups) chicken stock
1/2 tbsp tomato puree
1/2 tbsp white wine vinegar
60 ml (¼ cup) double (heavy) cream
To Serve:
2 tbsp freshly chopped parsley
Instructions:
1. Heat 2 tbsp of the oil in a large frying pan over a medium-high heat.
2. Sprinkle both sides of the pork steaks with ¼ tsp of the salt and ¼ tsp of the pepper.
3. Place in the pan and fry for 6-7 minutes, turning once, until browned. Remove from the pan and place on a plate.
4. Add the remaining 1 tbsp of oil to the pan.
5. Add in the sliced onion, sliced mushrooms and the remaining ¼ tsp each of salt and pepper.
6. Fry for 5 minutes, stirring often, until the onions have softened.
7. Add the 3 minced cloves of garlic. Fry for a further minute, whilst stirring.
8. Sprinkle the 2 tbsp of flour over the onions and mushrooms and stir together to coat.
9. Pour in the 360ml (1 ½ cups) of stock whilst stirring.
10. Add in the ½ tbsp of tomato puree, ½ tbsp of white wine vinegar and the 60ml (¼ cup) of cream and stir again.
11. Add the pork steaks back to the pan and simmer for 10 minutes to thicken the sauce and heat the pork steaks through.
12. Serve topped with a sprinkling of fresh parsley.
#Pork #Recipe #CookingShow
Quick & Easy Autumn Comfort Food | Pork Chops with Creamy Mustard Sauce
These succulent pork chops are pan-fried and finished in the oven, all served in a warming, creamy-mustard sauce. Super-quick to cook - they're ready in about 15 minutes.
This simple recipe makes a great weekday Autumn dinner.
Free printable recipe is available on our site:
Ingredients
4 thick cut, bone-in, Pork chops
½ tsp salt
½ tsp black pepper
1 ½ tbsp sunflower oil
240 ml (1 cup) chicken stock
1 heaped tbsp wholegrain mustard
120 ml (½ cup) double (heavy) cream
1 dash (about ⅛ tsp) Worcestershire sauce
To serve:
2 tbsp freshly chopped parsley
Freshly ground black pepper
Instructions
1. Preheat the oven to 175C/350C.
2. Place the pork chops on a plate and sprinkle on the salt and pepper.
3. Heat the oil in a large pan over a high heat.
4. Place the pork chops in the pan and cook for about 3 minutes on each side, until golden.
5. Transfer the pork to a baking tray, and place in the oven for 5-6 minutes, until the pork is no longer pink in the middle.
6. Meanwhile, turn the heat for the pan down to medium and add the chicken stock to the pan.
7. Heat for 3-4 minutes, giving the stock a stir, to deglaze the pan.
8. Stir in the mustard, then stir in the cream and Worcestershire sauce.
9. Bring to the boil, then simmer gently for 5 minutes, until the sauce thickens slightly.
10. When the pork is ready, remove from the oven and place on a warm plate to rest for 3-4 minutes.
11. Divide the rested pork between plates and pour over the sauce.
12. Sprinkle with parsley and black pepper and serve.
Notes
#Autumn #Recipe #ComfortFood