Take your porkchops and season them with salt, pepper & all other seasoning until evenly coated. (you can mix all seasoning ingredients together in a small bowl prior to coating chops) , set aside
How to make homemade southern style smotheredporkchops and gravy in the slow cooker. A southern style smotheredpork chop with lots of gravy, that’s what
I have to thank my blogging friend, Marie from Proud Italian Cook, for inspiring me to elevate some ordinary porkchops to some sublime porkchops in a Marsala sauce
Porkchops are something that I used to forget about, but now they’re in the permanent rotation. This particular meal is a riff on a cream of mushroom pork chop dish my mom used to make
Remove the porkchops to a baking pan or Dutch oven. Pour the mushrooms into the skillet with the pork drippings and garlic, and stir in the sherry and beef broth, scraping any bits of pork that are stuck to the pan
Season the porkchops to taste on both sides. Place the porkchops in the skillet and cook for 8 to 10 minutes, turning every minute or so. Let the skillet sit for 3-4 minutes, basting the porkchops frequently with the butter-garlic-sage mixture
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