SMOOTHED PORK CHOPS

SMOOTHED PORK CHOPS
Smothered pork chops are one of those traditional, rustic dishes we love to enjoy at the table for their comforting flavor, slow-cooked aroma, and rich flavor. It’s a simple recipe, relying on basic ingredients, but the result is always delicious. Smothering meat means cooking it slowly in an aromatic liquid over low heat until it becomes tender and the flavors are concentrated. The cooking juices then become a creamy sauce that coats the meat and pairs wonderfully with vegetables or a starchy food.

This dish is often associated with home cooking, prepared in a heavy casserole dish, with patience and care. It is served hot, usually with rice, mashed potatoes, roasted potatoes, or even pasta. When cooked, carefully selected pork develops a tender texture that melts in the mouth. The onions, herbs, and broth add an irresistible aromatic depth.

Here are the **ingredients needed** to prepare smothered pork chops for four to six people.
Ingredients:

* 6 bone-in pork chops, about 2 centimeters thick

* 2 yellow onions

* 3 garlic cloves

* 3 tablespoons vegetable oil

* 2 tablespoons flour

* 1 tablespoon mild mustard

* 750 milliliters chicken broth

* 1 teaspoon dried thyme

* 1 bay leaf

* 1 teaspoon paprika

* 1 pinch black pepper

* 1 teaspoon salt

* 1 tablespoon chopped fresh parsley (optional)
Begin by seasoning the chops. Lightly salt them on both sides, then season them with pepper. Sprinkle a thin layer of flour on each side of the chops. This will allow the meat to brown well while cooking and will help thicken the sauce later.

In a Dutch oven or large sauté pan, heat two tablespoons of oil over medium-high heat. Brown the chops for about three to four minutes on each side. It is important to sear them well without burning them. A nice golden color is a sign of flavor. Once browned, remove the chops and set them aside on a plate.

In the same Dutch oven, add a tablespoon of oil if necessary. Peel and thinly slice the onions. Gently sauté them in the cooking juices for about ten minutes, until softened and lightly caramelized. Then add the minced garlic cloves. Continue cooking for another minute.

At this point, return the chops to the Dutch oven with the onions. Pour the mustard over the meat, then sprinkle with paprika and thyme. Add the bay leaf. Then pour in the hot chicken stock until the chops are half covered. Do not completely submerge the meat, as slow cooking with the lid on will allow the flavors to concentrate.

Cover the pot and reduce the heat to low. Simmer over very low heat for an hour or an hour and a half, depending on the thickness of the chops. During cooking, turn the chops halfway through to ensure they are thoroughly coated in the sauce. The meat should become tender and flake easily with a fork. If the sauce seems too thick, add a little water or hot stock. If it is too thin, let it cook uncovered for a while at the end to reduce the sauce.
Once the sauce is finished, remove the bay leaf and adjust the seasoning if necessary. Sprinkle with fresh parsley just before serving. The chops should be well coated in sauce, almost candied, and the whole dish should give off a rich and appetizing aroma.

This dish is served immediately, piping hot. It’s delicious with a side of white rice, fresh pasta, steamed potatoes, or creamy polenta. Homemade mashed potatoes are a classic and work perfectly, as they absorb the creamy sauce wonderfully.

Smothered pork chops also lend themselves very well to making ahead. They can be cooked the day before and then gently reheated the same day. Resting them even allows them to gain more flavor, as the meat absorbs more of the aromas of the broth and onions. To reheat, simply return the casserole to low heat or cover in a low oven.

This recipe can be adapted according to your preferences. You can add sautéed mushrooms, a few sliced ​​carrots, or even a touch of crème fraîche at the end of cooking for a more velvety version. Some people replace the chicken broth with veal stock or a mixture of water and dry white wine. The herbs can also vary: oregano, rosemary, or a stalk of celery also flavor this dish very well.