Smothered pork chops
Pork second courses
I hadn't eaten anything "smothered" in years (decades?) until developing this recipe. But as I think about it more, the technique of smothering pork chops isn't much different from the braising required with a boeuf bourguignon: get some good color on the meat, add some stock, and thicken the liquid with a bit of flour. In similar fashions, both techniques help build a depth of flavor that would be absent from skipping the latter steps. <br /> <br />Featured In: <a href="https://food52.com/blog/21560-smothered-pork-chops-or-when-excess-is-just-right">Smothered Pork Chops, or When Excess Is Just Right</a>
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