Smothered Pork Tenderloin Recipe
Pork is good for you!
Adapted from Chef Billy Parisi
This smothered pork tenderloin is pan-roasted to perfection and then simmered in a delicious caramelized onion gravy and finished with fresh herbs. (you can use pork chops instead) enjoy!!
4 thick-cut bone-in pork chops
1 to 1 1/2 Tablespoons oil
1 Tbsp. unsalted butter (cut into chunks)
1 1/2 peeled and thickly sliced medium-size yellow onions
1 finely minced clove of garlic
1 1/2 tablespoons all-purpose flour
16 ounces chicken stock (or beef stock or a combination of both)
2 Tbsp heavy whipping cream
Sea salt and pepper taste
Season the pork chops well on each side with sea salt and fresh cracked pepper to taste.
Add the oil into a large frying or cast-iron pan over high heat until it begins to lightly smoke.
Next add in the pork chops and butter and turn the heat down to medium0high and cook for 3-4 minutes or until very browned.
Turn the pork over, baste, and cook for another 3-4 minutes and set aside.
In the same pan, turn the heat down to medium and add in the onions and cook for 5-7 minutes or until lightly browned.
Next, stir in the garlic and cook for 1 to 2 minutes.
Stir in the flour until completely mixed in and then add in the stock and turn the heat up slightly to medium-high and cook until it becomes thick like gravy, about 3-4 minutes.
Add the pork chops back in the pan and heat them up and finish by stirring the heavy cream.
Garnish the optional finely minced fresh parsley, rosemary, and thyme.
Make-Ahead: While these are meant to be eaten right away, you can make these up to 1 hour ahead of time, just keep the pork chops in the gravy over very low heat.
How to Store: Cover and keep in the gravy in the refrigerator for up to 4 days. These will freeze covered in the gravy for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of pork and gravy to a medium size pan and cook over medium-low heat until warmed, which takes about 10 minutes. You can also reheat in ta microwave.
** I prefer to use double thick-cut bone-in pork chops for the most flavor. You can easily substitute with thin cut pork chops, pork loin, or pork tenderloin.
** These pork chops go perfectly with mashed potatoes and green beans.