Smothered pork chops are a delicious, restaurant-quality meal that you can make at home for under $10! The chops are tender and lean, and the creamy onion sauce is to die for. Serve with couscous and green beans for a complete meal.
What is the difference between pork chops and pork loin?
Pork chops come from the pork shoulder, while pork loin comes from the back of the pig. Pork chops are generally more tender and lean than pork loin, while pork loin is often more expensive.
Pork chops are a great option for busy weeknights, while pork loin is better suited for special occasions.
How long do you cook smothered pork chops in the oven?
It depends on your oven and how thick the pork chops are cut. In general, pork chops are baked for about 25-30 minutes at 375 degrees. The meat in the center should no longer be pink and the internal temperature should reach 150-160 degrees F.
Use a meat thermometer to be sure and be sure to baste the chops with the sauce every 10 minutes or so to keep them moist and flavorful.
In this recipe, we pan fry the pork chops as I feel they come out more flavorful this way and I can control the doneness easier.
What goes with smothered pork chops?
I think couscous and green beans are a great complement to smothered pork chops.
Couscous is a type of pasta made from semolina flour. It is often served as a side dish, and can be paired with a variety of sauces and flavors. However, couscous is not a great option for those looking for a gluten-free diet.
Green beans are a type of vegetable that is high in fiber and nutrients. They can be eaten cooked or raw, and are a great addition to any meal. Green beans are also low in calories, making them a great choice for those looking to lose weight or maintain a healthy lifestyle.
For gluten-free options, you could also try our Easy Buffalo Chicken Dip with Ranch Recipe, mashed potatoes, rice, or another type of starch. For a vegetable side, try steamed broccoli or asparagus.
How can I make this recipe keto friendly?
If you’re trying to follow a low carb or keto diet, luckily, there’s really only two substitutions that need to be made to this recipe to make it keto-friendly.
- Skip the couscous. If you want to make this a heartier meal, try riced cauliflower instead!
- Use coconut or almond flour instead of standard white flour.
How to make our onion smothered pork chops
INGREDIENTS
- 2 4oz Lean Pork Chops 1/2 thick
- 3/4 cup Couscous
- 1 Yellow Onion 3/4 cup chopped
- .25 oz low sodium Soy Sauce
- 1 oz Sour Cream
- .4 oz Chicken Stock Concentrate
- 1 clove Garlic
- 6 oz Green Beans
- Salt
- Pepper
- 1 tbsp Flour
- 2 tbsp Butter
- 3 tbsp vegetable oil
INSTRUCTIONS
Start the prep by preheating oven to 450 degrees. Peel and mince garlic, and set aside. And finely chop onion to ¾ cup, set aside.
Remove pork chops from package and place on a cutting board and cover with a sheet of plastic wrap. Pound with a meat mallet until both chops are an even thickness and about 1/4 in thick. Remove plastic wrap and pat dry with a paper towel, sprinkle each side with a dusting of flour, salt and pepper, then set aside.
To make the couscous, start by melting one tablespoon butter on medium heat in a sauce pot, allowing it to melt halfway. Add garlic, and half of the chopped onions and season with salt and pepper. Stir while cooking for approximately 5 minutes, or until translucent and aromatic.
Add dry couscous to the pot and stir well. Then stir in the chicken stock concentrate with ¾ cups of water. Add salt, bring to a rapid boil for 30 seconds and then remove from heat and set aside on another burner with a lid until you are ready to plate.
To cook the pork chops, heat a drizzle of vegetable oil in a large frying pan or skillet at medium-high heat. Once heated, add the pork chops and cook for 5 minutes on each side, or until a nice golden brown crust forms around the edges. When pork chops are done, take them out of the pan and set them aside on a dish.
While the pork chops are browning, place the green beans on a baking sheet with a drizzle of oil, salt, and pepper and bake until softened in the oven for 10-15 minutes, or until preferred doneness. Remove from the oven when done and set aside.
In the same pan you used for the pork chops, add another drizzle of vegetable oil at medium heat and add the rest of the chopped onions with a sprinkle of salt and pepper. Continue cooking for 5 minutes, while stirring, until translucent and aromatic.
The onion should become soft and slightly caramelized, and not crispy. Once they become soft add the soy sauce along with ¼ cup of water. Mix well and cook until the sauce thickens slightly, approximately 2-3 minutes.
Remove the pan from heat and add in the sour cream with 1 tbsp butter, stirring well, until thoroughly combined. Add any additional salt and pepper to taste.
The cooking is now done and we are ready to plate!
Place a big scoop of the couscous on each plate and lay a pork chop over the top. Cover the pork chops evenly with the pan sauce and finish the dish by adding the green beans on the side.
Creamy Onion Smothered Pork Chops
Ingredients
- 2 4oz Lean Pork Chops 1/2 thick
- 3/4 cup Couscous
- 1 Yellow Onion 3/4 cup chopped
- .25 oz low sodium Soy Sauce
- 1 oz Sour Cream
- .4 oz Chicken Stock Concentrate
- 1 clove Garlic
- 6 oz Green Beans
- Salt
- Pepper
- 1 tbsp Flour
- 2 tbsp Butter
- 3 tbsp vegetable oil
Instructions
- Start the prep by preheating oven to 450 degrees. Peel and mince garlic, and set aside. And finely chop onion to ¾ cup, set aside.
- Remove pork chops from package and place on a cutting board and cover with a sheet of plastic wrap. Pound with a meat mallet until both chops are an even thickness and about 1/4 in thick. Remove plastic wrap and pat dry with a paper towel, sprinkle each side with a dusting of flour, salt and pepper, then set aside.
- To make the couscous, start by melting one tablespoon butter on medium heat in a sauce pot, allowing it to melt halfway. Add garlic, and half of the chopped onions and season with salt and pepper. Stir while cooking for approximately 5 minutes, or until translucent and aromatic. Add dry couscous to the pot and stir well. Then stir in the chicken stock concentrate with ¾ cups of water. Add salt, bring to a rapid boil for 30 seconds and then remove from heat and set aside on another burner with a lid until you are ready to plate.
- To cook the pork chops, heat a drizzle of vegetable oil in a large frying pan or skillet at medium-high heat. Once heated, add the pork chops and cook for 5 minutes on each side, or until a nice golden brown crust forms around the edges. When pork chops are done, take them out of the pan and set them aside on a dish.
- While the pork chops are browning, place the green beans on a baking sheet with a drizzle of oil, salt, and pepper and bake until softened in the oven for 10-15 minutes, or until preferred doneness. Remove from the oven when done and set aside.
- In the same pan you used for the pork chops, add another drizzle of vegetable oil at medium heat and add the rest of the chopped onions with a sprinkle of salt and pepper. Continue cooking for 5 minutes, while stirring, until translucent and aromatic. The onion should become soft and slightly caramelized, and not crispy. Once they become soft add the soy sauce along with ¼ cup of water. Mix well and cook until the sauce thickens slightly, approximately 2-3 minutes.
- Remove the pan from heat and add in the sour cream with 1 tbsp butter, stirring well, until thoroughly combined. Add any additional salt and pepper to taste.
- The cooking is now done and we are ready to plate!
- Place a big scoop of the couscous on each plate and lay a pork chop over the top. Cover the pork chops evenly with the pan sauce and finish the dish by adding the green beans on the side.
