Recipes Using Stew Beef Cubes to Go Ovet Rice
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10/30/2013
Have been making these regularly since I found the recipe in Chef John's cookbook, "Americas Family Favorites: Best of Home Cooking" in 2011. Through my own tinkering, I now substitute Onion and Garlic powder for the Poultry Seasoning. I allow the chops to come to room temp, and lightly sift and pat in a coating of flour on them prior to frying, shaking off any excess. Follow the balance of instructions exactly. The wife and I enjoy Roasted Garlic Cauliflower from AR as a side. Good Stuff!
01/08/2014
I just wish I could rate the other raters for not following the recipe! This recipe was outstanding the way it was presented. The onion gravy was just the topper for a well prepared Bone-in Pork chop that I found amazingly tender and flavorful. Thank You Chef John.
11/04/2014
This is SO very good. I've made it three times now, first two times making it exactly to Chef John's directions which is worthy of my 5-star rating. A hint: when carmelizing your onions, let them sit in the pan and cook; don't be tempted to stir them up every minute as they won't carmelize well. It takes a while to get the right color so be patient. I let my onions go about 25 minutes to get the right color and consistency, only moving them around maybe once every four to five minutes. Another excellent recipe; thanks very much Chef John.
03/28/2014
Just made this for dinner and WOW! I can't say enough good things, it was fabulous! The only change I made was that I didn't have any buttermilk so I subbed sour cream for a little tang and it still turned out amazing. Served it with buttered noodles and broccoli, delicious! Thanks chef John!!!!!
10/19/2013
Made this 2nite as written, bone-in chops are a must for a rich onion gravy. Served over wide egg noodles. Chops were moist & tender. Absolutely Dee-lish! Thanks Chef John, it's a keeper!
09/18/2014
OMG! Delightfully delish ... and stunningly easy. My 2 bone-in chops were about 1-1/2" thick, so I adjusted the recipe slightly. I used one large and one small onion (thinly sliced), 3 glove garlic, 1-1/3 c. broth, 3 tbsp. flour, 3 tbsp. buttermilk, and 3 tbsp. water. The consistency was perfect. I also added about 1 tsp. of thyme because I'd seen it mentioned in so many other recipes. It adds a nice touch but (honestly) the recipe is fine without it. For those who don't have buttermilk on hand, not to worry: neither did I. I poured 1/4 c. milk into my measuring cup, then added about a tbsp. of apple cider vinegar and let it sit. Even at that I had to toss some of it out, but it was worth the extra (albeit minimal) effort: it adds a nice tang to the gravy. Finally, I used a cast iron dutch oven to make this in because ... well, I'm gaga for cast iron. I think it adds to whatever you use it for. This is for sure a keeper. Thank you, John!
10/15/2013
well when I talk smothered with onions, I feel one onion for 4 large bone in pork chops, 1 onion is not enough, I used 3 onions and adjust the other ingredients, and was delish, now I give mine a 5 star
01/06/2014
Delicious recipe! How anyone could find this recipe bland I have no idea because it was anything but bland. Maybe they didn't caramelize the onions as instructed? Which is an important step for this sauce. It had lots of rich, full flavor. The only modification I made was for the poultry seasoning I used Adolph's Seasoned tenderizer since my family doesn't like regular poultry seasoning. The spice set is perfect for this recipe. It has garlic powder in it but I sprinkled a little more on the chops before searing them; no need to salt since Adolph's has salt in it or you could just use garlic powder, onion powder and salt instead. If you plan on serving over rice, pasta or even potatoes, for that matter, you might want to consider increasing the sauce to 50% more since it didn't make quite as much as we wanted. The sauce is wonderful! I served over some ridged elbow pasta with fresh steamed green beans sauteed in a little olive oil, fresh minced garlic, kosher salt and freshly grated black pepper. The chops were gobbled up with a definite request for this one to be a regular in our house. It will replace my another smothered pork chop recipe I've been making for years. Thanks Chef John for another fabulous recipe!!
03/12/2014
So good! I made this with a bone-in pork steak and let it simmer a bit longer in the gravy while covered loosely with some foil. Nice change from the can of mushroom soup gravy often found. If you don't want to buy buttermilk use the shot of lemon juice in milk trick.
03/13/2014
Best pork chops ever! I usually adapt recipes to taste and what I have on hand but this is a keeper as is. Thanks Chef John.
12/08/2014
This was fantastic! I didn't have poultry seasoning on hand, though, so used Penzey's Bavarian spice blend (which is my go-to for pork - delicious) and it tasted phenomenal!! I agree with other reviewers - it is a little labor-intensive so not something you would make in a hurry. But oh, it's worth it! Don't skimp on the time it takes to caramelize the onions, and don't skip the buttermilk either. Both are key to making this one delicious dish... Served it over egg noodles with green beans on the side. And keep rolls or bread handy to sop up any extra gravy!
03/29/2014
Absolutely delicious! The only thing that I did different was that I brined the pork chops in the fridge overnight so to ensure tenderness. Tip: If you don't have a large enough of a skillet: brown the chops in 2 separate batches.
12/09/2014
Having read the recipe and the reviews, I would offer my version of Chef John's smothered pork chops. Take the buttermilk that you probably bought a quart of and use 2 cups of it to make a marinade with the garlic, salt and pepper and put it in a plastic bag with the pork chops and marinate the meat for up to overnight. The buttermilk will soften the meat fibers and you will find the resulting cooked pork very tender. Take the chops from the marinade, pat them dry with paper towels and proceed with Chef John's recipe as written as I did. Yum, those cooked onions with the hint of heat from the pepper flakes were a crowd pleaser. Chef John is such an asset to this website but even he would agree that tweaking some of his creations can please everyone at your table as this recipe did at mine.
10/09/2014
Followed this recipe to a T. It was wonderful and dare I say, the best pan sauce/gravy I have ever made. Make sure you add the drippings from the pork chops and sauté the onions slowly the ENTIRE time required. What you end up with is a gravy to die for. Served it with Chef John's Mashed Potatoes and corn. Delish!
03/10/2015
Hands down, the best pork chop dish I have ever made. Only change, I did not have any buttermilk, so added a little vinegar to milk. Not a difficult recipe. Minimal ingredients. Winner! Winner! Pork chop dinner!
09/28/2014
I used turkey chops instead of pork. They were were a success. My picky eating grand daughter even loved it. My new favorite recipe. Thank you Chef John
12/11/2014
Very nice! For those who didn't have buttermilk, try wisking a small amount of lemmon juice into the milk. If too tangy, add a little sugar. Thanks Chef John ands good luck everyone!
02/18/2014
This was delicious! The gravy that was made with the onions was so rich and lovely over the chops and some mashed potatoes that I also made. Take the time to really caramelize those onions. The buttermilk really added a nice touch, try not to leave that out. Will make again.
03/28/2014
This was pretty good. I made it exactly as the recipe reads except I used a red onion and two large one inch chops so I had lots of delicious gravy! I'm looking forward to trying more of Chef John's recipes.
03/27/2014
Loved it. Made it with mashed potatoes & steamed mixed veggies. I have a family member who has to eat gluten free so I used so used my own all purpose Gluten free flour mix. I would cut down on the flour because my mix made the gravy very thick. Easily fixed by thinning it out with more chicken stock & buttermilk. Thanks Chef John we really enjoyed this.
03/13/2015
Absolutely delish! My kids even gobbled it up and they are not onion lovers! I served this with an Asian inspired rice with sesame oil and peas, so with that in mind I used a good quality low sodium chicken broth and added a few dashes of soy sauce to the gravy.(and no added salt)I used olive oil instead of butter and skipped the buttermilk because of dairy allergies (just added extra broth), the gravy/sauce was still rich and delicious and everyone had seconds! A perfect weeknight meal!
03/03/2014
Loved cooking this for my family. The only reason it has a 4 instead of a 5 is because this by the directions did not make enough gravy for us to use over our rice as well as the chops. I am a novice at cooking so I really appreciate the recipes on here as well as the reviews.
03/09/2015
Made this as written except dusted chops with flour before frying. Sauce wasn't as thick as i had hoped, I will try to figure that out next time i make this because the flavor was amazing!!! Served over Egg noodles, will try rice next time too. Ok made this again and this time I still floured the chops browned them but added more onions, added ground thyme and subbed sour cream for the buttermilk and the gravy was thicker and amazing over basmatic rice!!! YUMMY
10/10/2014
This is delicious and easy.No changes are necessary for it's great as is. Thanks Chef John
09/22/2014
Really great and I followed the recipe as stated. I found it was a lot of work though and would never make this after work - only on the weekend when I have more time.
12/17/2013
Sooo yummy and quite easy. I added some dried thyme to the sauce but otherwise stuck to the recipe. :) Thanks!!
04/17/2014
The Onion Gravy part was absolutely divine!! But, for whatever reason, the pork was tough as nails, and I can't figure out why. So very disappointed, I was looking forward to fork tender pork. Used bone in pork, all other ingredients as listed, as well as techniques. I've rarely been a pork fan because of the toughness, but I had high hopes for this, and it simply didn't work. We'll enjoy leftover gravy with noodles and peas tomorrow.
12/11/2014
All I can say is you must try this. Absolutely delicious!! You won't be disappointed! !
03/18/2015
We really enjoyed this, I omitted the salt on the pork chops and used salt free chicken granules to make the broth since I am on a low sodium diet, I used a very large onion to ensure enough for everyone, served with mashed potatoes and broccoli.
03/22/2015
There wasn't much taste.
03/18/2015
Awesome dish... I think I might add Portobello Mushrooms the next time I make it...
02/27/2017
I have used this recipe many times. The one thing I do not do is drain the grease from pan after browning the chops. Got the seasonings in the pan, Just add a little more butter and continue cause I was taught by other Chefs that is you remove all the goodies seasonings your gravy will not taste like it should. I had to reprint this recipe cause getting older memory goes lol. That is the only thing I change when making this recipe.
12/14/2014
Really good. My chops were a bit over 1 inch. My ruler's 1 inch and the butcher's 1 inch vary by 1/4 inch (I know it's a man thing). However, I just put them in a smaller pan after doing the sauce, and was able to "smother" them properly. Would NOT change a thing. Cooking times are approximate as Chef John states. I cooked my chops until cooked through and tender - but remember some people - pork chops have a special consistency. They have a little tooth to the bite, and that's as it should be. Oh - being single, I had two large chops, but made the sauce as recipe stated because I knew it would want more. Yummy.
04/08/2014
Another hit Chef John!
12/15/2014
The gravy tasted bland and didn't look particularly appealing on the plate. Maybe this one just isn't my thing.
Allstar
10/12/2013
I'm sure that the fact that I used boneless pork chops had something to do with my wanting to add something to it for a little more flavor. Bone-in chops add so much, but I wanted to use what I had. I did add a little Tajin to mine when we ate, but hubby liked these as written. I promise that I'll try this again when I get my usual bone-in chops! The onions were yummy! Thanks (again), Chef!
04/17/2014
What a great recipe.I served it with twice baked potatoes,corn on the cob and sweet rolls.Was a wonderful dinner that everyone enjoyed.
03/24/2015
Amazing. I thought the time was a bit off so the gravy developed with the pork chops in it, saving about twenty minutes off what the recipe suggests. Maybe it's better if I follow the recipe to a "T" but it was amazing with that shortcut and I'd do it again. My three year old twins don't often afford me lots of time for cooking dinner.
10/31/2013
Made this the other day. Great recipe for chops and one to put in the rotation list. Gravy is Da Bomb! Just make sure to caramelize the onion or don't bother. If you have some mushrooms great addition. Also don't over cook your chops. Thanks Chef John.
03/12/2014
It was awesome but my chops were only about 1/2" think should have been in pan less time so was little tough but very tasty. Will save and use this recipe often. Thanks chef john.
03/31/2015
I loved it! I did not use buttermilk so I used regular milk. I did not have chicken broth, so I used cubes and added water. It was so easy to follow oh, I also added very little cayenne just for a bite. Fantastic. I made it with steamed rice and veggies. The gravy was wonderful over the rice.
03/25/2015
Chef John, these are the tastiest chops I've ever cooked up in my kitchen and I've made some really great chops! the sauce/gravy... yum! usually I tweak recipes to suite my tastes but I didn't change a thing. This was way ouy of my box on pork chops....the only problem is they were gone before I could take a picture. love, love LOVE the flavor!!
12/14/2014
Kudos yet again to Chef John. I followed the recipe to the letter and it was delicious! My hubby thoroughly enjoyed it as well!
12/10/2014
This was a dud. I followed the recipe exactly, using inch thick bone-in pork chops and cooking times as specified. The chops were not even close to tender after 10 minutes simmering in the sauce. I extended the time to almost 30 minutes and they were still not tender. With all the other rave reviews, I don't understand my disappointing outcome.
02/21/2017
Great recipe! I followed it verbatim as I usually do when I try a new recipe. The only thing was that I didn't have any buttermilk as I don't keep it on hand. So instead I used 1/4 cup of sour cream** (a good substitute). I also added salt & pepper and a shake of poultry seasoning to the sauce before simmering it. Everything turned out delicious! **To keep the sour cream from curdling, temper it by putting the sour cream in a small bowl an slowly stir in a couple of spoons of the gravy.
12/06/2014
This was okay but it took too much work and the chops were not very tender. If I make again I will brine first.
04/04/2014
Yummy chops. Gravy was very dark and tasteful. Nice result for a just a few ingredients.
12/18/2014
somewhere between 3-4 stars, I cooked as listed except added some mushrooms because 1 onion is clearly not enough and I did not have any more on hand. It should call for at least 2 but could use 3. I served it over butter herb noodles the gravy is good but nothing special, has a sour taste because of the buttermilk probably could use sour cream as well. It needs more seasoning besides the poultry and even though I used thin/med bone-in chops I thought that it was still a bit tough/chewy. Not much to look at on the plate.
09/29/2014
This was the best pork chops I have ever tasted. My family loved it.
03/23/2015
Sauce was delicious but my pork chops turned out extremely tough. I'm guessing I overcooked them.
09/26/2014
Very good. Seasoned my pork chops with the poultry seasoning plus onion powder and paprika. Loved the sauce.
10/14/2013
This was good, although we found it a bit bland. I used boneless loin chops (what I had in the freezer). Served with crushed potatoes and buttered peas; it was a nice, simple dinner.
02/17/2015
Delish! I made as written other than using a little sour cream in place of the buttermilk.
02/09/2015
This was an excellent pork chop dish. My family loved it. I *did double the gravy, and I only had a little leftover.
04/28/2014
Excellent dish! I didn't change a thing because I have made several recipes from chef john and whatever he makes I love. I used boneless chops and they were so moist. My hubby ate three of them. Thank you!
03/07/2017
Chef John's recipes are always fun, delicious and not too complicated . He is our favorite chef by far. We cook often and have made many of his suggestions. Love the videos as well!
12/14/2014
I just made this recipe and it turned out great! Never made smothered pork chops in all my years of cooking! I'm 51! But this was ready to follow, I seasoned to my taste. The brown rice and string beans and Cresent rolls! Yummy! Thanks Chef John you are the best!
10/18/2013
Just wondered if you used apples instead of onions would it work? My husband cannot have onions. It looks delish the way it is but I have to improvise.
04/16/2014
very good,
09/28/2015
Awesome!!! I kept going outside- so I could come back in and smell my house!!!!! Love it! Will make all the time now!!!
03/08/2017
I followed the recipe exactly. I did not like the flavor the poultry seasoning had with the pork. The onions and pork were very good. I will make it again and not use the poultry seasoning.
03/13/2017
Edible but very bland. Will not make again without finding better spices.
01/11/2015
I used only 2 bone-in pork chops for us tonight but increased the onions to about 5 small ones that I had left in my crisper. I followed the instructions exactly except for doubling the sauce because we were having potatoes and I wanted lots of gravy. I'm a big fan of Chef John's and have made a lot of his recipes but this one was just okay. The gravy was the star. Next time I make this, I'm not going to buy a whole quart of buttermilk (it's all I could get in my grocery story) so I can use 1/4 cup and lose the rest. I'll just use sour cream because the taste and consistency is just about the same. I'll simmer the pork chops longer in the gravy before serving as mine weren't done at the bone and they were still a bit chewy. I used rib chops which gave me lots of great flavor for the gravy but were not ideal for this recipe. I will make this again but will tweak it a bit for us because the gravy was very good so that made up for some other areas I wasn't so fond of. Update: Made this again tonight with pork center chops, used sour cream instead of buttermilk and it turned out delicious. Increasing my rating to 4 star.
01/10/2019
I love Chef John - this is the 1st time one of his recipes was less than awesome - followed directions exactly except had 6 chops - used a little more onion - which by the end of cooking had literally melted into the gravy. Used sour cream instead of buttermilk as others did - the chops never got tender = were beautiful looking chops but they were awful - gravy just was awful tasting - what a waste of money - the chops were $8 on sale ....... file this in the "never again file" PS cooked a long time trying to tenderize - wasn't happening.......consider myself a good cook - been at it a long time at age 67
03/04/2015
My hubs made these pork chops for dinner last night and although they were decent, we didn't love them. We followed the advice of another reviewer and increased the onion to two large and dredged the pork chops lightly in flour before frying. I enjoyed the unique gravy made with buttermilk, but in the end, the flavours were just ok.
03/07/2014
I haven't even eaten this yet and I know I'm going to love it. So easy to make and smells delicious while it's cooking. Serving it with mashed potatoes and some mixed veggies.
02/23/2017
Gravy was full of flavor and simple to make. Definitely a keeper :-)
09/28/2014
The only Thing I changed was the seasoning. I used Lowerys and Cavenders seasoning . I'm a southern delight so I made this dish with field peas and snaps and boiled okra along with smoked neck bones as my meat for vegetable seasoning. Rice for the pork steak ,yams, home made corn bread, and smoked turkey legs cooked on low until tender(Wal-mart has the best smoked turkey legs and wings. ) oh and Kool-aide;)
09/14/2014
My daughter tried this recipe today. It was quite delicious except there was not enough onions or gravy so we made more. My pork chops were tender and tasted great. It did not take long to make either.
02/18/2015
This was terrific! Mr. Wonderful said it was a new favorite... and he's not easy to please.
10/24/2013
I realize I'm rating and reviewing this with changes I felt I needed to make in order for me to eat the dish, so I won't apologize this time. It was an absolutely marvelous dish, and I feel like it would have been wonderful without my changes, except I wouldn't have been able to eat it. This is something I will have in mind each time I have left-over chicken, which is about once in 10 days to two weeks. I'm really going to enjoy this. I may cook extra chicken just so I'm sure to have left-overs! Thank you so much for a real taste treat.
03/01/2017
I really liked it. Next time I will use some meat tenderizer first. I served it with rice and roasted brussel sprouts. I didn't have any buttermilk so I used regular milk instead. Delicious!
06/24/2018
This was absoutely Delish........I marinated chops in the buttermilk with all the seasonings all night, They were so tender, the gravy was excellent, served over wide egg noodles.....Will make again, and again..... I am a fan of Chef John, try his buttermilk fried chicken, Wonderful......
04/27/2014
Followed recipe except used butter instead of vegetable oil and didn't drain after cooking pork chops. Awesome and Easy!
12/15/2014
I followed the recipe almost exactly and thought this was good, not great. Didn't have the rich flavor that I was expecting.
05/11/2015
I made this just as written. We loved it. Next time my husband would like me to add some fresh mushrooms with the onion. I am one that always changes a recipe but this one was great just like it is.
03/08/2017
Everybody loved it, easy to make, goes great with stuffing
01/16/2015
This was very good. Thought it was a bit time consuming, and the final product seemed to be missing something. Followed the recipe exactly. Thought it had enough salt and pepper. Not really sure what is was. Served ovet wild rice along with root vegetables.
10/12/2015
I didn't all liquids called for, it never thickened. Not a fan of Poultry Seasoning, it didn't work for me here.
03/06/2014
Excellent and easy to make...
10/01/2015
Delish! I cut the recipe in half since it was just for the 2 of us. It was SO good, loved the gravy and the pork chops were so tender. This would probably work with chicken also. Can't wait to make it again.
03/06/2017
MORE onions. I added some mushrooms. Very good
01/01/2015
This is a real CRowd pleaser, and really easy!
03/23/2018
I have made this countless times now,and I have to say it is the easiest and most versatile recipe for smothered pork chops I have found. I have used Better Than Boullion" chicken flavor, boneless and bone-in pork chops, white and yellow onions, and different brands of poultry seasoning (McCormicks is the best). I have served it over mashed potatoes, basmati rice, noodles, and even biscuits for breakfast. It is always a winner. Once I even substituted chicken for the pork- and I hate chicken, but you'd never know the difference.
04/21/2016
Absolutely loved this flavorful gravy. Made it with chicken pieces instead of pork; used 1/2 cup white cooking wine with 1 cup herb ox no-salt chicken broth; used 1/2 onion instead of whole. Cooked down to a thick gravy and poured over mashed potatoes.
01/31/2017
These are absolutely amazing!! I have made this recipee numerous times now and always super delicious each time I do. I do stray from whats directed by using more onions then directed and adjusting the sauce to accommodate the change. But these chops paired with a brown rice blend are simply amazing. Will forever be on the weekly menu.
03/23/2017
I prepared this recipe as is and loved it. Unfortunately, I did not have buttermilk so I had to improvise it and made my own. I used the article about preparing your own buttermilk from this site. I thought the recipe wasn't going to come out good enough. To my surprise, the recipe came out very good. I boiled some fingerling potatoes as a side and used the sauce to dip the potatoes. Good combo! Will make it again!
03/07/2017
I made it as written, with Bell's seasoning. This was, by far one of the best pork recipes I have ever made. The gravy is delicious. This is definitely a new family favorite.
05/22/2019
Excellent recipe. The only change I made was to add sautéed mushrooms. The sauce tasted great and I served over rice. This recipe is a keeper. Thanks Chef John.
01/16/2017
It was good! The only southern style alteration I made was I seasoned the chops with salt, pepper, paprika and some flour on both sides ...instead of salt and pepper. Would definitely make again.
09/24/2019
I made this using the 2 pork chop portion. For me, pork can be so unforgiving that I usually brine my chops to retain moisture and tenderness. My husband cringes when I tell him I'm trying a new recipe. This recipe received a "that was great" and "write that one down, it is a keeper". One change I had to make was on the buttermilk since I didn't have any. I made DIY buttermilk using 2 tbsp skim milk with ¼ tsp lemon juice. After sitting & thickening it still tasted like milk so I added ¼ tsp organic apple cider vinegar. I know those ratios are off but it worked for me. If it changed the overall taste of recipe, I can't say. I also made additional gravy with the leftover chicken broth adding a bit of poultry seasoning & powdered onion to keep the flavoring consistent, as well as a pinch of black pepper and salt. This wasn't just a great way to use up leftover broth but I was serving mashed potatoes with the pork and realized the current amount of the recipe gravy wouldn't be enough for my husband the gravy hog. Will be making again and sharing the recipe
02/20/2015
Overall a very good and simple recipe although I did have some trouble with the onions because they were burning even though I followed the recipe and left the stove at medium temperature. It is probably only my stove but I would say be careful with that. I didn't have chicken stock so I used water with seasoning and it came out fine. Great recipe because of how simple and easy it is even though it takes some time to make.
03/07/2017
I always make a new recipe the way it's written, then adjust to my taste the next time I make it. I will not be making any changes, it was delicious!
12/08/2014
I haven't fixed Pork in awhile. This recipe was great. I halved the chops, keeping the rest about the same...to have some extra Onion Gravy. I didn't use water...Chardonnay instead. Also extra Buttermilk for extra volume. I used my own Poultry Seasoning made from the AR recipe...though I added garlic powder also. I happened to have the spices...little used, so it was a good idea to use up some ground Sage and ground Marjoram, Thyme, Rosemary et al. I don't grind coffee beans anymore, so my newer grinder has been dedicated to spices. Limiting salt by choice...but not spices...it was zehr gut meine freunds. Muy bueno...etc. Not to mention Chef John is funnier than he** in his video's, in which the recipes are usually pretty good.
01/27/2016
didnt have enough flavour
03/06/2017
Excellent flavor, very tender chops. Gravy was so delicious with mashed potatoes. Recipe is a keeper.
01/29/2015
Everyone loved. Used way too much buttermilk.
10/08/2014
Loved this dish!
03/07/2017
The whole family loved it!
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Source: https://www.allrecipes.com/recipe/234803/chef-johns-smothered-pork-chops/