Today is Lil Misses 9th birthday! My little girl is growing up so fast! She is the total package, she has both brains, beauty and she is one heck of an athlete. She is my all american girl.
Since it is her birthday she gets to pick out what she wants to eat for her birthday dinner and of course she picked out one of her favorite things to eat. No not pizza, cheeseburgers or chicken nuggets. She wants pork chops and polenta. Yes, she has grown up tastes when it comes to food. So I thought for today in honor of her birthday I would share one of our new favorite pork chop recipes, Smothered Pork Chops from Swanson®.
I discovered this recipe through my work with Allrecipes as one of their brand ambassadors, Allrecipes Allstar. Last month my assignment was working with Swanson Broth. The recipes I made were great and the other Allstars had great things to say about the recipes they were trying out. So I tried out a few more recipes and wasn’t disappointed when I came across their Smothered Pork Chop recipe.
I will say I did not follow the recipe as written, I used chicken broth instead of beef. I know the horror,lol. The pork chops turned out perfect with my substitution and I have made them more than once. One of my favorite things about the recipe is the gravy. It does not use a can of cream of yuck and it is gluten free. That is a big plus for me.
Try them for yourself. You won’t be disappointed! Heck, use the beef broth too if you have it around.
What is your favorite way to make pork chops?
- 1¾ cups Swanson® Chicken or Beef Broth
- 2 tablespoons cornstarch
- 6 (5 ounce) boneless pork chops, ¾-inch thick
- 2 tablespoons olive oil
- 1 large onion, sliced
- 1 tablespoon Dijon-style mustard
- 2 teaspoons chopped fresh rosemary leaves
- Stir the broth and cornstarch in a small bowl until the mixture is smooth. Season the pork, if desired.
- Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the pork and cook for 5 minutes or until well browned on both sides. Remove the pork from the skillet.
- Heat the remaining oil in the skillet. Add the onion and cook for 3 minutes or until tender-crisp, stirring occasionally. Add the garlic and cook for 1 minute, stirring often.
- Stir the broth mixture and dijon mustard in the skillet. Cook and stir until the mixture boils and thickens.
- Stir chopped fresh rosemary leaves into the thickened broth mixture
- Return the pork to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through.
Adapted from Allrecipes.com