Smothered Pork Chops and Wild Rice Plate Lunch ✅

Ingredients

• 2 sweet onions, thinly sliced
• 2 tablespoons butter
• 1 1⁄2 cups chicken stock
• 1⁄4 cup heavy cream
• Chopped fresh parsley, for garnish Wild Rice (page 40)
• 4 thick-cut bone-in pork chops
• 3 to 4 tablespoons Creole seasoning Kosher salt, to taste
• 1 cup all-purpose flour
• 2 teaspoons garlic powder
• 1⁄4 teaspoon chili powder
• 1⁄4 cup vegetable oil, plus 3 tablespoons
• more, divided

Steps

1. Season pork chops all over with Creole seasoning and salt. In a shallow dish, mix together flour with garlic powder and chili powder. Coat pork chops in flour, shaking off excess. Reserve 2 tablespoons seasoned flour.

2. In a large, heavy skillet over medium heat, heat 1/4 cup oil until shimmering. In batches, cook pork chops until golden, 4–5 minutes per side. Transfer to a plate.

3. Reduce heat to medium low, pour in remaining oil, add onions, and cook until very soft and slightly caramelized, 15–20 minutes. Add butter and let melt, then sprinkle in reserved seasoned flour. Cook until flour is no longer raw, about 1 minute. Stir in stock and cream and bring to a simmer. Stir until sauce begins to thicken, about 5 minutes.

4. Return pork chops to skillet and cook until pork is cooked through, about 10 minutes more. Taste and adjust with salt to taste. Garnish with parsley and serve with Wild Rice.