how to make pork chop sauce | Family Cuisine

This sauce is perfect for pork chops and chicken breasts. It's quick and easy to make, with only a few ingredients. The key ingredient is the Worcestershire sauce, which gives it a nice tangy flavor.

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How to make pork chop sauce

Creamy Smothered Pork Chops seared and cooked in a rich onion gravy. A delicious and easy dinner recipe perfect for tonight!

Smothered Pork Chops are not for the faint hearted. If you love juicy, succulent pan-fried pork chops, you will LOVE this tasty recipe! So versatile, you can serve them with anything… think mashed potatoes or white rice to soak up the delicious sauce… OR roasted veggies to make a complete meal!

Smothered Pork Chops cooked in a black skillet garnished with fresh chopped parsley. |

Reading: how to make pork chop sauce


A Southern classic comfort food, crispy coated pork chops smothered in a rich onion gravy makes this a feast you will keep coming back to! The BEST way to eat a chop is with sauce, and this recipe has PLENTY of gravy.

If you LOVE pork and you’re always on the hunt for a lip-smacking recipe, then THIS recipe is for you! Serve them over a pile of hot mashed potatoes, or even our buttery mashed cauliflower, maybe throw some sautéed green beans or snap peas on the side for some greens, and you’ve got yourself a complete dinner! Watch them ask you for seconds!

Smothered Pork Chops cooked in a rich onion gravy. Pouring gravy over one pork chop before serving. |


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SEASON bone-in or boneless pork chops and dredge each in flour. Keep about 1-2 tablespoons of the flour to use later in the gravy. FRY chops in oil and butter to get the best, golden brown coating and flavours. If they don’t all fit in your skillet to cook them in a single layer, you will need to cook them in batches. REMOVE chops from the pan and tent with foil to keep warm so you can make your oven gravy!

Breaded, seared bone-less pork chops on a white plate.


SAUTÉ onion slices until soft and caramelized. This takes about 10 minutes. If the pan becomes too dry, add in about 1 tablespoon of chicken broth. ADD garlic, thyme AND 1 tablespoon of the remaining flour to the pan. Cook the flour in the pan to toast it and dissolve it, which ensures your gravy doesn’t have a floury aftertaste. POUR in some chicken broth, scraping up the browned bits from the bottom of the pan = FLAVOUR!

WHISK in the buttermilk or heavy (thickened) cream. If you don’t have buttermilk, mix 3/4 cup milk with 3 teaspoons white vinegar and let it sour for 5 minutes so it looks a bit curdled.

SIMMER and return your chops to the pan, then SMOTHER them in the sauce and let it all simmer together until the pork is completely cooked through and the gravy is beautifully thickened.

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Smothered Pork Chops cooked in a black skillet garnished with fresh chopped parsley. |


Cornbread is always a tasty pairing with anything that features pork. Or crusty French baguette or a slice of Artisan bread for a milder flavour. Add a cooked green veggie like broccoli or baked asparagus to your plate and you have a hearty, balanced meal.

Even though pork is a mild protein, smothered pork chops in this rich onion gravy calls for bold flavoured wine. Try a pinot noir to refresh your palate.


Cool pork chops completely and store in an airtight container. Refrigerate for up to 3 days.


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