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3.2M views · 1.9K comments | Smothered Pork Chops Recipe | These Smothered Pork Chops in a Caramelized Onions Gravy are INCREDIBLE! Recipe at https://bit.ly/2SaLw20 | By Chef Billy Parisi | It's time for some good old-fashioned down home comfort food cooking all in one pan. I'm gonna show you how to make a classic southern recipe known as smothered, pork chops and insanely delicious gravy caramelized onions. It is super good. You will love it doesn't matter If this recipe is 150 or 200 years old, It is so good. It is so simple. It's a perfect weeknight meal. you're scrambling to get something on the table. It's not a 30 minute meal, but it's definitely a 45 minute meal and an extra 15 minutes. Oh my gosh, I promise you it'll be so worth it, but to start off per usual we do need to knock out a little bit of prep so that the cooking is super smooth sound good. Let's cook. We are gonna start off by peeling and slicing up some yellow onions. Now you can absolutely use a white onion, a red onion or a sweet onion as well. We're gonna slice off the slice it in half and then, of course, peel that outside layer now take one of those halves and what you wanna do is make in between a quarter of an inch and a half. Inch thick slices It does not have to be perfect, but the one thing is you do want them on the thicker side because we're gonna take the time to roast them up. We do not want them to disintegrate go ahead and add them to the side in a bowl and then in a completely separate bowl. What I'm gonna do is run some garlic cloves through a garlic press. You know me. I absolutely hate chopping garlic in this life. I'm over it once it's all pushed through just give a little slice to get everything out of there and honestly that's it for the prep like I said. This recipe is super simple. Now. there are a few other things you could add in there like domestic mushrooms or. Mushrooms that's totally optional for me. I like to keep things classic. You know me now, let's talk about pork. So I've got some absolutely gigantic double thick cut bone in pork chops. They were on sale for $5.49 a pound, so I absolutely had to get them be sure to check with your local butcher. Maybe they got a sale going and let me stop and say you can absolutely use a thinner cut of pork. you could use pork tenderloin even a pork loin. That's boneless for me, though so much flavors in that bone. It's gonna help season up our brazing liquid and make it that much better. So for me, it's all about double thick cut pork chops my friends now we need to season the pork very well on both sides with sea salt and fresh cracked black pepper Whenever you see anything be high, I mean be about a foot away from what it is, You're seasoning so that you can cover every square centimeter with that salt and pepper, and then when it comes to pepper, I like a tricolor, peppercorns, green pink and black. now let's go ahead and take it and go over. You cooked up and then a very large cast iron skillet. I'm gonna hit it with just a little bit of oil going to immediately turn the heat up to high and then you wanna wait until it's smoke, which only takes a couple minutes. Not a rolling smoke. a light smoke like you see here and then go ahead and add in your bone and pork chops. don't crowd the skillets Okay if they're a little bit touching but you want this to roast you don't want them to steam. These are maybe gonna cook for only 4 minutes per side. We wanna get a nice golden. Brown and as soon as you put them in there immediately turn down the heat to medium high. We're also gonna add in some pads of unsalted butter. This is gonna help flavor up everything but as well, it's gonna help brown up everything as well. when that butter gets a little bit hot it browns. That's what browns up everything just to prove my point. Let's have a look. Yup that looks absolutely perfect. gorgeous my friends. What we're gonna do at this point is give it a flip and again. we're just gonna cook it for another three to 4 minutes. now the reason you want that perfect. Golden Brown sear on your pork chops or any meat that you plan on brazing is often times if it cooks in liquid and braces a little bit too long, you'll lose that sear. Honestly, your meat will turn gray and you have a little bit of sear on the outside, but you're gonna miss out on all those natural sugars that occur when roasting it up that happen. That's a caramelization that deliciousness. I always talk about make sure you take the time to do this here we go so after you flip them over this part is totally optional, but you can base them and what you do is you sort of tilt the skillet back to yourself get a large spoon. The fat will come to. Side of the pan just scoop it up and put it on top of the pork chops. This will just help to brown the other side. Keep things juicy again totally optional. It's just a practice thing that I've done for many years since graduating Culinary school. After a total of 8 minutes, three to 4 minutes per side, we are gonna take them out set them to the side on a plate. We're going right back over to that large frying pan. We're gonna immediately add in those thick sliced onions and then once. Do this turn the heat down to medium. We don't need like this really dark caramelization. We wanna brown em up. It's okay if we take five to 7 minutes to do so this right here is perfect. You got a nice sear on the outside edge. They're starting to become nice and soft and a little bit translucent That's excellent. and at this point we're gonna add in our garlic. Now the reason I don't put the garlic in at the beginning. It's gonna have a tendency to burn so I put it at the end. I mean it only takes a minute or two to cook garlic. So that's why we do it that way. and at this point we're gonna. In some all-purpose flour because what we wanna do is make a right into that pan. so go ahead and grab your tongs or spoon. whatever you've got mix everything in completely. this. my friend looks absolutely perfect. So once you're at this stage, we're now going to add in some stock. Now. I'm using a combination of chicken stock and beef stock. It's totally up to you. What you wanna do put your tongs back in there and move everything around until it's mixed together. Now, you can absolutely just use chicken stock or. Just use beef stock, I use a combination because I think it just makes it really rich and it's perfectly balanced flavor. It just adds that little extra bit of love. now I know there's extra cost here cuz you need to buy a beef stock or chicken stock or pull one of those out of the freezer, but I promise you that's how you do it. super good now what we need to do is make sure your gravy is nice and thick. Just like you see here just move it around. just to show you. I'm gonna pour a few little droplets out of that spoon. see it's nice and I mean that's a perfect gravy. consistency. That's what you're looking for maybe takes four to 5 minutes to get here. Not even we're gonna season up that delicious gravy or brazing liquid with salt and pepper and go ahead and grab those pork chops put them right back in that cast iron skillet. Now we're not gonna cook this long literally. We just want to reheat them up. We still wanna serve this like a nice medium well internally so we're gonna crank the heat down to a low simmer and then what you wanna do is finish it with a little bit of heavy whipping cream. You can also use buttermilk or even some more unsalted butter. It's gonna add a little bit more fat. Gonna add some nice creaminess to this gravy. Just like you see I mean it is so good and it smells seriously it smells insane in this kitchen, go ahead and remove it from the cooktop. We're gonna set it to the side and get ready to plate it up. Combs. I don't I mean do I even need to say this anymore those fundamental techniques you need to practice them cuz I promise you all of your homemade food from scratch. It will always taste better. You start incorporating these things in your everyday cooking. Even these old classic southern recipes that are just a few ingredients. get them right. They will be absolutely delicious. Better than the grocery stores anything that's pre bought there better than the restaurants. I mean, honestly, you'll never eat out again. Although I hope you do, I hope you support restaurants but it will be so good at your own kitchen table. Now you know our tradition. let's play it up in slow MO. You can absolutely serve this up in the same cast iron skillet. I may have changed it to a cooler looking one. I don't know so I'm gonna put some of the onions on the top just to make sure you can see them. I'm gonna garnish with finally chopped rosemary thyme and parsley. just a nice herb combination. It's gonna go really well. remember you finish with fresh herbs and then, of course. Not serve this up with some delicious mashed potatoes. my oh my check out this beauty. I'm not sure there's some more delicious few ingredient meal out there. It is so flavorful you and your family will love it. You need to do it as soon as possible. Please be sure to like and share this video. We'll see you soon.