Smothered Pork Chops
When you need to get dinner on the table, and don't have time to spare, get out your skillet and try these scrumptious pork chops that go from fridge to table in just 35 minutes.
Ingredients
1.75 cups Beef Broth
2 tablespoons cornstarch
6 boneless pork chop, 3/4-inch thick (about 2 pounds)
2 tablespoons olive oil
1 large onion, sliced (about 1 cup)
2 cloves garlic, minced
2 tablespoons cornstarch
6 boneless pork chop, 3/4-inch thick (about 2 pounds)
2 tablespoons olive oil
1 large onion, sliced (about 1 cup)
2 cloves garlic, minced
Instructions
Stir the broth and cornstarch in a small bowl until the mixture is smooth. Season the pork, if desired.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 5 minutes or until well browned on both sides. Remove the pork from the skillet.
Heat the remaining oil in the skillet. Add the onion and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook for 1 minute, stirring often.
Stir the broth mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 5 minutes or until well browned on both sides. Remove the pork from the skillet.
Heat the remaining oil in the skillet. Add the onion and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook for 1 minute, stirring often.
Stir the broth mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through.
Smothered Pork Chops
When you need to get dinner on the table, and don't have time to spare, get out your skillet and try these scrumptious pork chops that go from fridge to table in just 35 minutes.
Directions
Print
Stir the broth and cornstarch in a small bowl until the mixture is smooth. Season the pork, if desired.Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 5 minutes or until well browned on both sides. Remove the pork from the skillet.Heat the remaining oil in the skillet. Add the onion and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook for 1 minute, stirring often.Stir the broth mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through.
Ingredients
1.75 cups Beef Broth2 tablespoons cornstarch6 boneless pork chop, 3/4-inch thick (about 2 pounds)2 tablespoons olive oil1 large onion, sliced (about 1 cup)2 cloves garlic, minced
New Mexico Stacked Enchiladas
If you're in the mood for a little Tex-Mex...
Mexican-Style Red Beans & Rice
Our version of beans and rice is anything ...
Herb-Seasoned Sausage, Sweet Onion ...
Stuffing's not just for holidays anymore.....
Shortcut Stroganoff
The classic, family-pleasing flavors of be...