Patti LaBelle Smothered Pork Chops Recipe
If you want pork chops so tender they practically fall apart, this is the way to do it! (Thank you, Patti LaBelle!).Searing them first gives them that deep golden crust, which is key for locking in the juices before they simmer in the gravy.Bone-in chops work best for this because they stay moist while cooking, so don’t swap them for boneless.Letting the onions cook down fully before adding the broth makes a difference. They should be soft, golden, and slightly caramelized.A little cornstarch mixed with water thickens the gravy just enough without making it too heavy.
Servings: 4
Ingredients
- 4 Pork Chops 8 oz. each, bone-in
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Vegetable Oil
- 1 Onion chopped
- 2 stalks Celery chopped
- 1/2 cup Green Bell Pepper chopped
- 8 oz. Mushrooms sliced
- 1 cup Chicken Broth
- 1/2 cup Heavy Cream
Instructions
- Season the pork chops with salt and black pepper on both sides.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Brown the pork chops in hot oil for about 4 minutes per side.
- Remove the pork chops from the skillet and set them aside.
- Add the remaining oil to the skillet. Sauté onion, celery, and green bell pepper until soft.
- Add mushrooms and cook for an additional 5 minutes.
- Pour in chicken broth and heavy cream, stirring to combine.
- Return the pork chops and their juices to the skillet. Cover and simmer on medium-low heat for 25 to 30 minutes, until cooked through.