Smothered Pork Chops
1 cup All-Purpose Flour
2 tablespoons Garlic Powder
1 teaspoon Kosher Salt
1/2 teaspoon freshly ground Black Pepper
4 Pork Chops, 3/4-inch thick, bone-in
1/4 cup Olive Oil
1 cup Chicken Broth
¾ cup Heavy Cream
Chopped fresh Parsley, for garnish
Put the flour in a shallow platter and add the garlic powder, salt, and pepper. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When oil is hot, fry in the pan 3 minutes on each side until golden brown. Do not over crowd the pan. Remove the pork chops from the pan and add 3 tablespoons of the seasoned flour to the pan drippings. Whisk the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken. Whisk in the heavy cream and put the pork chops back into the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
* Recipe Provided By:
Beautiful Bites Catering By Chef Shalamar Lane
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