Smothered Pork Chops

My version of smothered pork chops includes sun-dried tomatoes and about 10 cloves of garlic.

We devoured these chops at light speed.

After a quick sear on the pork chops (maybe too quick?), a light caramelization of the onions and whipping up a quick sauce, this dish spends most of its time in the oven.

Smothered Pork Chops
serves 4

4 pork chops, at least 1/2 inch thick
1 Tablespoon butter
olive oil, as needed

2 huge Vidalia onions, sliced
1 stalk celery, finely minced
10 cloves garlic, sliced
2 Tablespoons sun-dried tomatoes
1/2 wineglass white wine, whatever you’re drinking
1-2 Tablespoons of flour
1/2 teaspoon black pepper, freshly ground
1 bay leaf
1 teaspoon onion powder
1/2 teaspoon red pepper flakes
2 cups beef stock
3 cups whole milk

Preheat oven to 375 degrees F.

Sear pork chops in just enough olive oil and butter to coat the bottom of the pan.  Place pork chops in baking dish.  Add onions and another tablespoon of butter, if desired.  Sauté onions until light gold on the edges.  Add garlic.  Sauté for another minute or two.  Add celery and sun-dried tomatoes.  Deglaze pan with white wine.  Allow most of the wine to reduce down to a thick glaze.  Then, add flour.  Stir to combine.  Add all remaining ingredients and bring to a simmer.  Once the sauce simmers, continue to simmer for 5-15 minutes.  Allow the sauce to thicken to your desired consistency.  Pour sauce over pork chops.  Be sure to mound onions over each chop.

Braise in the oven for 25-40 minutes, depending on the thickness of your chops.  The pork chops should be cooked through, but, tender.

Serve pork chops on top of a bed of mashed potatoes.  Top with onions and a light drizzle of sauce.

Serve excess sauce on the side.

Bon Appétit, y’all!