Smothered Pork Chops

Smothered Pork Chops with Baked Potato and Onion Glaze

for 2

with Baked Potato and Onion Glaze

Prep Time: 50 mins Calories: (per serving)610

Carbs: 50g Fat: 26g Protein: 41g Sodium: 350mg

Contains Pork

Gluten Free

Contains Dairy

Mild Spice

Customer Favorite!
4.3 of 5 stars

In this Isthmus Eats recipe, we smother local pork chops with an onion-beef broth glaze and serve it with a salt-crusted baked potato. You will first season the pork chops with cayenne pepper, paprika, and onion powder and sear them. Then, you will cook the onions and make the glaze. Finally, you will finish cooking the pork in the glaze to create tender, juicy, and flavorful chops.

Enjoy, Wisconsin!

Read through the entire recipe prior to cooking.

USDA recommends cooking pork* to an internal temperature of 145°F.

Reminder: If you leave your delivery bag and ice pack at your delivery location on your next delivery day, then we will collect them for reuse.

*NOTE: Consuming raw or undercooked pork may increase your risk of foodborne illness.

Bake Potatoes

Photo based on 2-serving recipe

Bake Potatoes

Adjust oven rack to middle position and heat to 425 degrees

Wash and dry all produce

Generously coat potatoes with salt and olive oil

Transfer potatoes to baking sheet

Pierce top of potatoes 3-5 times each with fork

Bake for 45 minutes

Prep Ingredients

Photo based on 2-serving recipe

Prep Ingredients

Peel, halve, and thinly slice onion

Mince garlic

Remove leaves from thyme sprigs

Pat pork chops (or chicken breasts/seitan) dry with paper towel and rub evenly with seasonings

Sear Meat

Photo based on 2-serving recipe

Sear Meat

Heat

tablespoon

olive oil in

large

sauté pan over medium-high heat until just smoking

Add pork chops (or chicken breasts) and sear until well browned, 3 minutes per side

Transfer to plate (meat doesn't need to be fully cooked yet)

Make Glaze

Photo based on 2-serving recipe

Make Glaze

Add

both pieces

butter and onions to now-empty pan over medium heat

Sauté until onions are softened and well browned, 8-10 minutes, stirring occasionally

Stir in garlic and thyme, cook for 30 seconds

Dissolve bouillon in

cup hot water to make broth

Add broth and stir for 1 minute, scraping up any browned bits

Finish Pork

Photo based on 2-serving recipe

Finish Pork

Add meat back to pan with onion-broth mixture

Cook until fully cooked (internal temperature is 145 degrees for pork, 165 degrees for chicken), ~4 minutes per side

Remove meat from pan

Whisk cornstarch and cider vinegar into onion-broth mixture, simmer until thickened, 30 seconds

Tip:Mix cornstarch in small bowl with 1 tablespoon water first to minimize clumps

Season onion glaze with salt and pepper, to taste

Plate

Plate pork/chicken and baked potato

Top with onion glaze

Enjoy!

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info@IsthmusEats.com

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