{ Soul Food Smothered Pork chops }

{ Soul Food Smothered Pork chops }

Now “soul food” and healthy may sound like an oxymoron, but I promise you that this recipe is not all that bad for you! My husband and I loved every bite so much I’m pretty sure we didn’t talk through dinner because our mouths were full. There is no canned soup in this and it makes a great amount of gravy so you can freeze it and save it for another dish! Serve with something crunchy, like roasted cauliflower or a fresh green salad.

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For 4-6 servings

• 3 T olive oil or coconut oil
• 1 T dried parsley
• 4-6 pork chops, thick, boneless
• Salt and pepper to taste
• 1 medium onion, diced fine
• 1 Large box mushroom – about 4-5 cups sliced
• 1/4 C whole wheat flour
• 1 T dried oregano
• 4 cloves garlic, minced
• 2 cans (14 oz) chicken broth – low sodium
• 1 T dried thyme
• 1/2 T dried bay leaves (fine)
• 1 T Montreal steak seasoning or poultry seasoning of choice

1) Pat your pork chops dry, season with Montreal steak seasoning and salt and pepper on both sides. In a large, large skillet heated with oil on HIGH heat, brown your chops on both sides. You want to see golden brown – brown in color in some spots. Remove and set aside, making sure to catch all those juices.

2) Turn down your heat to medium. Saute your mushrooms until they begin to caramelize and brown. Saute your mushrooms and as the mushrooms release moisture, be sure to scrape up brown bits from the pan.

3) Once they soften and reduce in size, add your garlic. Saute a few minutes.  Add flour, thyme, bay leaves, oregano, parsley. Stir to combine. Pour over 1 can chicken broth and stir, making sure to combine all ingredients well.

4) Bring mixture to a boil, then reduce heat to a low simmer. Nestle back in your chops – making sure to cover them completely in sauce.  Simmer about 45 minutes. Your chops should cut very easily with a knife.

5) Once you remove pork chops to serve, check your gravy. Taste it and see if it needs salt or pepper.  If sauce is too thin, increase your heat to medium-high and continue to stir for about five or ten minutes.  If it’s too thick, add in more chicken broth and stir.  When serving the next day or freezing, you may want to add in more chicken broth as well to loosen it up.

About the Blogger:

Shannon Gagnon is the recipe developer, food stylist and food photographer behind Crawfish & Crunches. She is known for turning delicious southern staples into slightly healthier versions that can be enjoyed all week long.  On her blog you can find just what the tagline says, “Realistic recipes, rich southern culture, and health conscious habits.” For the long version about how the site was born, read more.

More Recipes:

{ Texas Taco Style Stuffed Bell Peppers }

{ grilled cantaloupe summer salad }

{ low carb jambalaya skewers }

{ Fall Sweet & Spicy Apple Porkchops }

Your kind of craving barbecue, but with the shorter days and cooler weather, it needs a fall twist. Plus, hubby won’t grill in the dark 😉 Here is the perfect remedy, sweet enough for you and spicy enough for the men.

• 4 thick boneless pork-chops
• Salt
• Pepper
• 1 tsp cayenne
• 1 tsp cinnamon
• 1 tsp paprika
• 1 tsp chili powder
• 2 red apples
• 1 onion
• 1/4 cup brown sugar
• 1/3 cup half & half or light cream
  
• 2 tbsp apple cider vinegar
• 1/4 cup Sweet Baby Ray’s BBQ sauce.

1. Coat both sides of pork-chops with generous salt & black pepper,  cayenne (careful), cinnamon, paprika, chili powder

2. In a pad of melted butter, Sear each side on a cast iron skillet for 3 minutes each on high, set aside. Lower heat to medium.

3. Chop apples, 1 onion into small pieces as pictured In the skillet stir 1 pad butter, onion for 3-5 mins.

4. Add brown sugar, apples, cream, apple cider vinegar, Sweet Baby Ray’s BBQ sauce. Stir for five minutes. smell. smile.

5.  Nestle back in chops. 4 minutes each side. Cut thickest spot open with a fork & knife to make sure they are white not pink in the middle.

Serve em’ up with that sauce!