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Smothered Pork Chops from Swanson


Ingredients

1 ¾ cups Swanson® Beef Broth or Swanson® Beef Stock

1 ¾ cups Swanson® Beef Broth or Swanson® Beef Stock

2 tablespoons cornstarch

2 tablespoons cornstarch

2 tablespoons olive oil, divided

2 tablespoons olive oil, divided

6 (5 ounce) boneless pork chops, 3/4-inch thick

6 (5 ounce) boneless pork chops, 3/4-inch thick

salt and ground black pepper to taste

salt and ground black pepper to taste

1 large onion, sliced

1 large onion, sliced

2 cloves garlic, minced

2 cloves garlic, minced

Directions

Stir together broth and cornstarch in a small bowl until smooth. Set aside.

Stir together broth and cornstarch in a small bowl until smooth. Set aside.

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Season pork chops with salt and pepper. Cook pork chops in hot oil until well browned on both sides, about 5 minutes. Remove pork chops to a plate and set aside.

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Season pork chops with salt and pepper. Cook pork chops in hot oil until well browned on both sides, about 5 minutes. Remove pork chops to a plate and set aside.

Heat remaining 1 tablespoon oil in the skillet over medium heat. Cook onion in hot oil, stirring occasionally, until tender-crisp, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir broth mixture into the skillet. Bring to a boil, stirring until thickened.

Heat remaining 1 tablespoon oil in the skillet over medium heat. Cook onion in hot oil, stirring occasionally, until tender-crisp, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Stir broth mixture into the skillet. Bring to a boil, stirring until thickened.

Return pork chops to the skillet and reduce heat to low. Cover and cook until pork is cooked through, about 5 minutes. An instant-read thermometer inserted into the center of meat should read at least 145 degrees F (63 degrees C).

Return pork chops to the skillet and reduce heat to low. Cover and cook until pork is cooked through, about 5 minutes. An instant-read thermometer inserted into the center of meat should read at least 145 degrees F (63 degrees C).

Tips

For Dijon-rosemary smothered pork chops: stir 1 tablespoon Dijon-style mustard into broth mixture in Step 1. Stir 2 teaspoons chopped fresh rosemary leaves into thickened broth mixture in Step 3.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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