Smothered Oven Baked Pork Chops
Ok so, those of you who follow me know that I’ve previously done 2 pork chop recipes in the past because I just loveeeee me some pork chops. Porkchops like most meats are so versatile and there’s no limit to how many ways you can make them. Now lots of people for health and religious reasons have their hang ups about pork but for those of you who are pork lovers like myself, know that if made right….it will make you looooose yo mind. This pork chop recipe is perfect for the autumn and winter seasons….. the gravy is a great addition and gives this recipe the feel of comfort food… well seasoned, bursting with flavor, and slow cooked in gravy is soul food in it’s finest form….. the pork comes out the oven extremely tender and juicy. We infuse the meat with flavor prior to baking it by marinating it overnight. The gravy is finger licking good and will soothe your soul just like warm comfort food should. Be warned because pork isn’t the most healthiest thing to eat… and if you’ve abandoned pork for health reasons trying this delicious recipe out might not be the greatest idea because it’s so good it might make you change your mind. My step grandfather would make this often during cold winter months on Sunday’s for dinner and we would always eat this served with green beans and rice. And yo know I use to always pour that gravy onto my rice and beans.. once I did that it was a wrap. I would always go back for seconds even though I was stuffed… I can’t tell you how many times this scrumptious recipe has left me bloated and tired. Soul food does that to ya.. leaves you tired with a stuffed stomach… yea it stretches ya stomach and have you regretting you never went back for seconds…. but it’s that just that good that the pleasure has ya wanting more even when you’re no longer hungry. Check this recipe out guys im so pumped to hear how good it turned out for you guys. The full recipe is below with all the detailed instructions….
1. Alright so first, you’re going to rinse your pork chops really well with 1 tbs of salt and cool water. I just always like to give my meat a nice salt water rinse before cooking it… some say this doesn’t actually clean the meat but im old school and believe you got to clean ya meat some how before cooking it.
2. Now it’s time to marinate our chops. These chops are on the thicker side… if you’re using thinner sliced chops marinating may not be neccesary. But marinating food always enhances the flavor and taste so why not. If you have time on your hands I recommend that you prepare your meats ahead of time and marinate them to maximize the flavor. So place your chops in a big bowl. Pour vinegar over the pork chops, and add your minced garlic, parsley flakes, seasoning salt, onion powder, garlic powder, pepper, and thyme leaves, then massage the seasonings in well.
3. After messaging the chops with the seasonings, cover it and store it in the refrigerator to marinate overnight or for at least 8 hours. Marinating meat allows the seasonings to seep through to the core of the meat… which obviously maximizes flavor. So for best results, I recommended doing this step but if you’re short on time you will just have to make it do what it do and bake them without marination.
4. Next you’re going to combine your flour and broth to create a slurry. This mixture is what’s going to give you a nice thick gravy… it thickens once it is applied to heat…. so stir the flour into the broth until the flour dissolves. If there are some lumps of flour that refuse to dissolves, don’t worry… it will dissolve once you place it in the oven.
5. Preheat the oven to 350 degrees.
6. Place the pork chops in a baking dish.
7. Then chop your onion into small pieces. You can always customize this recipe and add mushrooms or celery and peppers… it is totally up to you…. dress the recipe up if ya like.
8. Next you’re going to melt your butter… as I always say I prefer to use butter on everything but margarine will work if that’s all you have. Then add your melted butter, chopped onions, and slurry to the baking pan of chops.
9. Cover the chops with aluminum foil and bake for 1-1/2 hours. Bake the chops for 2 hours if you want them VERY tender. The aluminum foil seals in the moisture which tenderizes the meat…. After 1-1/2 or 2 hours, remove the aluminum foil. Give the gravy a stir, then bake the porkchops uncovered for additional 30 minutes to brown the chops a little and further thicken the gravy.
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