My Smothered Pork chops
9 thin sliced pork chops center cut
1 cup sliced onion white or yellow
1&1/2 cups of flour
1 &1/2 tsp salt
1/4 tsp black pepper
1tsp garlic powder
oil (canola) for browning
2tsp butter/or margarine
2&1/3 cups of water
3 russet potatoes cut into cubes
3 white potatoes cut into cubes
3 large cloves of garlic peeled
1tsp salt plus salt and pepper to taste
1/3 cup of Philadelphia cooking creme plain
2tbsp butter/ or margarine
I did not even use the milk after all!
Once potatoes were in the pot I started my chops.
Peel and rinse potatoes, add to 3 qt pot add cold water, add in garlic cloves and 1 tsp salt and boil over med heat till cooked through... I left some skin on just to give it that home cooked appeal. Once potatoes have cooked and been drained do not remove garlic, add 1/3 c of Philadelphia cooking creme, and 2tsp of butter or margarine, mash, and add salt and pepper to taste.
Meanwhile rinse chops in cold water do not shake off excess dip immediately into flour mixture. Dredge chops in flour that has been mixed with paprika, salt, garlic powder, and pepper.
Reserve 1/2 cup of the flour for smothering onions when I add onions right before the addition of the flour I add 1 tsp of butter or margarine just to introduce some fat for the flour to create the gravy! I brown the chops about 6 minutes each batch (I did 3) because they are thin, you may need to alter that cooking time if you are cooking thicker chops. Cooking time after being added to gravy is about 14 minutes. So a total of 20 minutes to cook these chops.
Watch as I cook this meal. Watching a video is always easier than looking at photos.
I had to video myself so sorry for the shakiness....but you will get the idea and you will love this recipe....by the way when I am making the gravy I say its ok if its thick I meant to say thin after adding 2 cups of water...Hope you try it!