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Smothered Pork Chops Recipe

Smothered Pork Chops

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Average Rating:

Total Reviews: 650

Showing 51-60 of 650

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  • on December 11, 2012

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    Delicious! Thanks to celiac, my fam is gluten & dairy free so I substituted a combo of garbanzo bean, fava bean & brown rice flour for all purpose flour and used almond milk instead of buttermilk....results were terrific. I think its time for food network to consider Iron Chef battle "allergy-free".

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  • on December 10, 2012

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    This was super easy to make and delicious too! Paired wonderfully with garlic mashed potatoes and steamed green beans. Will definitely be sharing this recipe.

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  • on November 24, 2012

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    I made a few changes but the final product was fantastic. First, I seasoned the pork overnight with the about half of the cayenne, black pepper, salt, onion & garlic powders. The next day I seasoned the flour (about 3/4 cup with the remaining seasonings. I doubled the sauce and adjusted the as necessary to my taste. I also added a little sugar to the sauce. Amazing result. Will definitely make again!

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  • on November 20, 2012

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    We all loved this. I halved the spices (cayenne, garlic powder, and onion powder, and it turned out great. I was afraid with the large amounts it would turn out too "zesty". I used 4 3/4 in. or so pork chops, and had leftover flour mixture, but I would use it to make extra sauce next time. I served it with an extra buttery batch of Yukon Gold mashed potatoes, and topped it with the parsley, and it was a great combination with a fresh green salad. Will definitely make this again!

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  • on November 16, 2012

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    Really very good. I was tired when I made it and wanted a 1 course pan, so I added 2 boxes of frozen creamed spinach. No cayenne or buttermilk in the house so a little tabasco, red pepper flakes and milk with a tablespoon of sourcream. Sopped it up with refridgerator biscuits. Weekday keeper.

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  • on November 13, 2012

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    Made this for the first time tonight. It was REALLY good! I seasoned the pork chops with the salt, pepper, onion powder, garlic powder and cayenne before dredging in the flour mixture. The pork chops had just the right kick for us - and lots of flavor. I did end up with way more flour mixture than I needed, but I only made two pork chops. I got the extra thick chops, so I ended up cooking in the gravy for 15 minutes on low heat. Would highly recommend.

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  • on November 11, 2012

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    My first review! I've made this twice so far, once with chicken breast and once with boneless pork chops. Loved both! Both the chicken and pork chops came out moist and tasty! I couldn't really taste the cayenne which was sort of disappointing since my fiance and I are such spicy lovers. And I added a chopped shallot and chopped clove of garlic to the sauce the second time and it was delicious. I don't think I can make anything without fresh garlic! Tyler always has awesome recipes!

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  • on November 11, 2012

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    Definitely cut back on the dredging mixture by half. I used 4 thick cut chops and threw most of the mixture out, even after reserving some to prepare the gravy. But, everyone loved the flavor and the chops came out moist and tender.

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  • on November 10, 2012

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    My daughter and I made this for my husband and 2 sons, who are picky eaters and they all LOVED it! My daughter is 12 and this was a great introduction to the kitchen for her, easy, delicious and quick recipe. Thank you Tyler.

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  • on October 28, 2012

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    I really enjoyed the flavor of the sauce. : The only modification I made was to half the cayenne pepper. At that amount, it was perfect for my "not too spicy" palate. The sauce is amazing by itself on a baked potato! The only thing missing in order to add pops of amazing flavor was some fresh herbs. None in the sauce here - just on top, but still a great recipe.

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