Now it’s time to serve the smoked smothered pork chops! By this time you should be more than ready to enjoy this dish. **If desired, season gravy with additional salt and pepper, to suit your taste. Once thickened, add the onions back into the sauce, and stir to combine. The sauce will slightly thicken as it cooks for about a minute. Add this to the sauce in the skillet, and whisk to combine. In a separate small bowl, whisk together the reserved 2 Tablespoons beef broth and the cornstarch until smooth. Measure out 2/3 cup of the sauce, and place it back into the skillet. If desired, remove any accumulated fat from the surface of the sauce. Discard the bay leaves, and place the onions in a small bowl. The sauce will run through strainer into the bowl below. Pour the sauce and onions from the skillet through the strainer. Place a large strainer on top of a medium-sized bowl. When done, remove the skillet from the smoker, and carefully transfer the smoked smothered pork chops (meat only) to a plate. Last Step Before Serving The Smoked Smothered Pork Chops Close the lid, and let the smoked smothered pork chops cook, (undisturbed) for 1 hour and 45 minutes, until the pork chops are tender. Once it is ready and at temperature, carefully place the foil-covered skillet onto the grill grate. Preheat your smoker to 300☏ according to manufacturer’s instructions. Spoon some of the sauce and onions over the top of each piece, then remove skillet from the stove and cover it with aluminum foil. Toss in the bay leaf, and stir well, scraping up the browned bits (lots of flavor) from the bottom of the skillet while it cooks.īring this mixture to a simmer, then transfer the pork chops back into the skillet. Stir in thyme and minced garlic, and cook for about 30 additional seconds.Īdd 1 cup beef broth to the skillet (reserving remaining 2 Tablespoons broth for later use). Add the onion slices, and cook for 8-10 minutes, stirring occasionally, until well browned. Do NOT clean out the skillet!Ĭaramelize Onions To Smother The Pork ChopsĪdd butter to the same skillet, and let it melt on medium heat. Transfer the pork chops from the skillet to a plate (once browned), and keep them warm. Heat vegetable oil in a large oven-proof skillet on medium-high heat, until very hot, but just barely smoking.Īdd the seasoned pork chops to the skillet in a single layer, and cook each side 3-4 minutes, until well browned. Press the spices into the meat, so it adheres.īefore cooking the pork chops on your smoker, you will need to quickly pan-sear and brown them. Pat the pork chops dry using a paper towel, then sprinkle both sides of the pork chops evenly with the spice mix. Place paprika, onion powder, salt, black pepper, and cayenne pepper in a small bowl. Scroll Down For A Printable Recipe Card At The Bottom Of The Page Season The Pork Chops The long cooking time (1 hour, 45 minutes) on the smoker gives bone-in pork chops a chance to be infused with flavor and they always turn out really tender! The pork chops are “smothered” in a simple onion gravy while they cook away! YUM! Here’s how to make smoked smothered pork chops. They turned out wonderful! Delicious and tender, this is an easy way to slow cook pork chops on a HOT summer day, without using the oven! I made a couple tweaks to a recipe I posted on this blog a few years ago, by doubling the ingredients (to serve 4) and adapting it to be cooked on a smoker grill. That’s where our smoker comes in handy! We do the prep work for these smoked smothered pork chops on the stovetop for several minutes, then transfer them to our Traeger grill to cook low and slow! However, when it is summer and it’s really hot, I don’t want to heat up our kitchen by using our oven. We love smothered pork chops, and typically we bake them. They’re prepped on a stove, then cooked until tender on a smoker grill. Smoked Smothered Pork Chops are tender, delicious and covered in onion gravy.
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