Smothered Pork Chops


If you like Onions and Garlic with your pork, you're going to love this pork
chop recipe consisting of Beef base with sauteed sweet onion and garlic that
simmers these chops so tender, a knife is not needed to enjoy this meal!

You will need:

3-4 Boneless Pork Chops (1/2" thick)
1 Medium-Large Sweet (or Vidalia) Onion
4-5 Cloves of Garlic
4 Cups of Beef Stock (recipe follows)
Salt and Pepper


1. Make your Beef Stock:

In a medium saucepan, Mix 2 Tablespoons of Beef Base (I use Superior Touch
"Better than bouillon" beef base) with 4 Cups of cold water. Bring to a boil
and set aside.

NOTE: If you're not making a gravy with the beef base, reduce Beef Stock by
2 Cups and add only 1 tablespoon of beef base.


2. Chop Onion / Garlic:

Chop up the onion fine (should equal to about 1 cup) and finely chop the garlic
cloves. Place into a small fry pan, sprinkle with Salt/Pepper and add enough
E.V.O.O. (Extra Virgin Olive Oil) to moisten the ingredients.

Fry onion and garlic on medium heat until the onion is translucent. Pour mixture
into saucepan with beef stock and cook on medium heat for about 15
minutes - set aside.


3. Sautee Pork Chops

Take your boneless pork chops and lightly season with salt and pepper and place
into a large fry pan with a few tablespoons of E.V.O.O. - On medium heat, fry
pork chops for 2-3 minutes on each side or until lightly browned - Do NOT
thoroughly cook them!


Pour beef broth mixture over pork chops. Slice a few pieces of Onion and place
onto each pork chop. Season with Salt and Pepper. Cover the fry pan and bring to
boil. Turn down heat to SIMMER and cook for approximately 90 minutes (for 1/2"
thick pork chops). If you are cooking 1" thick pork chops, increase cooking time
to 120 minutes.

Mashed Potatoes are the perfect compliment to this dish because you can make a
gravy from the beef broth for this!

Make the Rue!

In a medium fry pan, take 2 tablespoons of E.V.O.O. (I use olive oil instead of
butter because it's less fat) and 2 tablespoons of flour and sautee until lightly
browned. Slowly pour in 2 cups of broth (from the fry pan that the pork chops were
cooking in) and cook over medium heat until thickened. Pour over mashed potatoes
and your pork chops!