Add in garlic and cook for a moment longer. Cook onions until softened and lightly browned and water is evaporated. Transfer chops to large plate and set aside while onions finish cooking.Īs onion cooks, add the tablespoon oil and two tablespoons water. Add onions to pan when chops are flipped. Flip chops and cook until browned on second side, about 3 minutes longer. Brown chops in a single layer until deep golden on first side, about 3 minutes. Pat pork chops dry with paper towels and sprinkle with 1/2 teaspoon pepper. There should be about 2 tablespoons bacon fat if not, supplement with vegetable oil. Using slotted spoon, transfer bacon to a paper towel-lined plate, leaving fat behind. This was one fantastic dinner and no one even guessed it was brought in at a budget!įry bacon in cast iron skillet or heavy ovenproof pan over medium heat, stirring occasionally, until lightly browned, 8 to 10 minutes. I just steamed the Brussels and served tossed in a little butter.
If you’d prefer something a little more refined, check Best Company Mashed Potatoes.īrussels Sprouts are a perfect side, but I’d skip any fancy recipes and let the pork chops shine. My Simple, Rustic Mashed Potatoes are especially good with this dish and can be put on the table on the cheap. What to serve with Cooks Illustrated Smothered Pork Chops in Onion Gravy:ĭo serve these Smothered Pork Chops with mashed potatoes rather than rice or noodles… Cook’s Illustrated doesn’t know everything, after all, and they recommended noodles! I say No to the Noodle! This is a dish that just cries out for mashed potatoes. Shopping well for your pork chops will really maximize your dollar and bring this meal in at a budget price. Just cut it into beautiful chops in the thickness your family prefers and bag them up in portions your family needs. Don’t buy the center loin chops at the store if you decide to go with a loin chop it’s much less expensive to buy a whole loin on sale and slice it to your exact specifications. The workhorse pork loin, which can dry up in a heartbeat is just fine in this recipe as long as it isn’t overcooked.
While a bone-in chop is always a winner for flavor and moistness, this gentle braise on the stove-top or in the oven always produces tender meat, even with a boneless loin chop. Choosing your pork chop for Cooks Illustrated Smothered Pork Chops in Onion Gravy: The recipe timing will vary a bit depending on the thickness of your pork chops, so watch and test as directed and you’ll have beautifully tender pork chops. So my recipe isn’t an exact duplicate of theirs, but it’s every bit as delish and a little more straightforward to make. They used multiple pans and processes when really Smothered Pork Chops can and should be cooked in one pan, preferably a cast-iron skillet. I had to change things up a bit with just a dash of Iowa sensibility. Now if you know Cook’s Illustrated, you know some of their recipes can be pretty tedious and complicated. But it was probably even better than Grandma’s Smothered Pork Chops, too, because – well because of bacon! I think it brings him happy memories from childhood at his Grandparents. Dad, especially, is always thrilled with a bit of down-home cooking. What do a bunch of New Yorkers know about a Midwestern favorite like this? Well, a lot, apparently! This recipe was an absolute hit at the house, especially with the folks, or as I call them, my favorite octogenarians. Thank the folks at Cook’s Illustrated for taking a down-home recipe like smothered pork chops to a whole new level. And over mashed potatoes? It’s just a beautiful thing, I’m tellin’ ya! About Cooks Illustrated Smothered Pork Chops in Onion Gravy:
Smothered pork chops with onion gravy full#
The onion gravy, flavored with bacon (yes, bacon!) is just thick enough to nap, then pool and so full of flavor. Cooks Illustrated Smothered Pork Chops in Onion GravyĬooks Illustrated Smothered Pork Chops in Onion Gravy are succulent and moist, tender, and never dry.
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