Food & Drink Magazine

Wednesdays Unplugged - Smothered Pork Chops

By Homesmsp @HomesMSP


"The grass is always greener where you water it." ~ Unknown

NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!


This week is spring break for our son's kids... spent some time at the zoo, wouldn't you know the coldest day in a long time! Last Wednesdsay we went to family night at the Roller Garden instead of gathering at our house. A fun time was had by all, but it was especially fun seeing 2 1/2-year-old Sina trying out her skating legs... she is fearless! Going skating always reminds me of my parents. My dad was a great skater and my mother was not. She loved telling the story of how she fell for him 8 times their first time together at the skating rink!


This week's recipe is based on one from the Food Network Magazine...very tasty even though it looks like a blob in the photo, looks better plated. It made a lot of gravy, recipe said to serve with biscuits but it also goes well with mashed potatoes or rice.


  • Pork chops
    6 bone-in center-cut pork chops (about 1 inch thick)
  • Kosher salt
  • 3/4 teaspoon Cajun seasoning
  • 1 1/8 cup flour
  • 3 tablespoons unsalted butter
  • 1 1/2 large onion, sliced 1/4 inch thick
  • 1 1/2 tablespoons fresh thyme, chopped
  • 2 1/4 cups low-sodium chicken broth
  • 1 cup buttermilk
  • Optional store-bought biscuits for serving

Sprinkle the pork chops all over with salt and Cajun seasoning. Pour the flour into a shallow bowl. Dredge the chops in the flour, turning to coat, and tap off any excess. Reserve the remaining flour.

Heat olive oil in a large skillet over medium-high heat. Add the chops and cook until browned, about 2-3 minutes per side. Transfer to a plate.

Add the butter, onion, thyme and a pinch of salt to the skillet. Cook, stirring occasionally, until the onion is golden brown, 8-10 minutes. Add 3 tablespoons of the reserved four to the skillet and cook, stirring, 1 minute. Add the chicken broth, bring to a boil and cook until reduced by one-third, about 2-3 minutes.

Add the buttermilk and return the chops to the skillet. Bring the sauce to a simmer, the reduce the heat to medium low and cook until the sauce is thickened and the chops are just cooked through, 10-12 minutes. Serve with biscuits.

Sharlene Hensrud, RE/MAX Results - Email -

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