Southern Style Smothered Boneless Pork Chops
Description
These Southern style boneless pork chops make a delicious, satisfying and comforting main dish. They turn out rich and creamy and are not made with canned soups.
Ingredients
2 T. coarse salt, divided
1 T. coarse black pepper, divided
4 thick, boneless pork chops
4 T. butter
2 garlic bulbs, peeled and minced
2 t. dried oregano
2 t. dried thyme
1 t. coriander
1 cup whole milk or heavy cream
1/2 c. chicken stock
Directions
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Lay pork chops on a rimmed baking sheet; season both sides of pork chops with 1/2 T. salt and 1/4 T. black pepper; set aside to brine for 1-2 hours.
Rinse pork chops well; pat dry; set aside.
Heat butter in a large cast iron skillet until brown bits form on the bottom of the skillet, being careful to not burn the butter. Add minced garlic; stir constantly. When garlic is transparent, add the pork chops.
Cook the pork chops 3 - 5 minutes per side or until the internal temperature is 145 degrees. Reduce heat to a simmer; transfer the pork chops to a plate while preparing the gravy.
Add the milk or cream and chicken stock, stirring constantly and scraping the bits on the bottom of the skillet. Add the oregano, thyme and coriander, stirring constantly. Simmer 15-20 minutes, but DO NOT boil. When gravy comes almost to a boil, turn heat off; add the pork chops. Simmer for 5 minutes in order to bring the pork chops back up to the same temperature as the gravy.
Salt and pepper, to taste.
4 servings.