Smothered Pork Chop
In this episode, we elevate a simple pork chop using a classic butter baste, complimented by a Cream of Cauliflower sauce. Using easy-to-find ingredients, your Sunday night dinners and date nights just got better!
- Coat the bottom of a cast iron pan with olive oil and set to medium-high heat.
- Take your pork chop and pat dry using a paper towel. Then, generously season all sides of your pork chop with salt & pepper.
- Once your pan is heated, sear all sides of your pork chop in the olive oil, remembering to move your pork chop around in the pan occasionally to make sure that you get an even sear and develop a nice crust by allowing the oil to move beneath the chop.
- Once youve done your first flip of the chop, baste with the olive oil. Tilt your pan, with the handle towards you, to make it easier to scoop up the oil.
- When all sides are browned, add in 3 garlic cloves with the skin on, 5 whole sprigs of thyme and 3⁄4 of a stick of butter. Allow the butter to move around the pan as it melts in with the olive oil, then begin basting your pork chop.
- Continuously spoon your butter over the pork chop for 5 minutes each side, tilting your cast iron pan at a 30 degree angle. Your butter should start to froth up and begin to brown slowly as the garlic and thyme begin to incorporate into the pan.
- Using your meat thermometer, check the temperature of your pork chop. You can remove your porkchop from the pan once the internal temperature hits 120 degrees Celsius, then rest. Place your pork chop on a plate for 20 minutes to rest while you build your sauce. Be sure to remove your thyme and garlic too, and rest that on top of your pork chop.
- With your cast iron pan still on medium heat, take one large red onion and cut it in half, then thinly slice. Add to your pan to begin caramelising.
- Cut the core out of your cauliflower, remove the leaves, and then cut into small florets. TIP: to cut small florets, take your larger florets, flip them upside down and slightly cut into the core of the floret with your knife and twist, your florets should break apart naturally.
- Stir your cauliflower and your onion around in your pan with the brown butter. Dont add any more seasoning as your pork chop would have released some of the salt and pepper as it was browning.
- Once you have a little colour on your onions and cauliflower, add half a cup of Chicken Broth and stir. Allow your broth to reduce by half, then add 4 tablespoons of cream of cauliflower soup. Stir constantly to fortify your sauce, mixing the components around the pan evenly.
- Your sauce should be creamy in consistency as it reduces. Once it has a gravy-like consistently, squeeze in the juice of one lemon cheek, add some freshly cracked black pepper and then remove your pan from heat.
- Get your serving dish and cover the base with your sauce. Remove the thyme and garlic from your rested pork chop, then slice to serve and place on top of your sauce.
- Cast Iron Pan
- Meat Thermometer
Recipe Made With
Campbell's® Condensed Cream of Cauliflower Soup
CAMPBELL’S® Ready to Use Chicken Broth
Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox