At my local Aldi, those thin-sliced pork chops are always on sale, and I almost never buy them because, well, they're a pain to cook. There isn't a lot of meat happening on each one, so while the package may look large, it probably only divvies up into four or five servings. And then there is the cooking proper that is an issue. Thin cut chops cook extremely quickly, so if you're not careful, they will be tough and overly done.
All of that makes for a tricky ingredient.
Luckily, being a rather resourceful girl, I've got a few tricks up my sleeve. I decided to grab a package, do a very quick pan-fry until they're golden and just cooked through, then smother them with gravy (thereby eliminating any dryness issues). Kind of hard to go wrong there.
I'm on a bit of a comfort food kick lately, and this dish definitely and delightfully fits right into that mold.
Notes: You want the pan and oil pretty hot for the chops. I settled on medium-high heat because high runs the risk of scorching my bacon grease, while these thin chops will be cooked cook through over medium long before they give up that nice, golden brown we are looking for on the outside.
- Serves: 5 servings
- Serving size: ⅕ recipe
- Calories: 472.5
- Fat: 38.7 g
- Total Carbohydrate: 6.1 g
- Fiber: 0.9 g
- Protein: 27.1 g
- 3 tbsp bacon drippings (or avocado oil)
- 24 oz boneless, thin sliced pork chops
- 1½ oz onion, sliced
- 3 oz green bell pepper, sliced
- 1 c (8 fl oz) heavy cream
- 1 c (8 fl oz) chicken broth
- ½ tsp konjac/glucomannan powder
- ½ tsp salt, plus more for seasoning chops
- 10 dashes black pepper, plus more for seasoning chops
- Garlic powder, to season chops
- ⅛ tsp dried thyme
- ⅛ tsp dried rosemary
- Season chops on both sides with salt, pepper, and garlic powder, as desired.
- In a very large skillet, heat bacon drippings over medium-high. Once the oil is very hot, add the chops and quickly pan fry until just golden brown, then flip and repeat on the other side. Cook chops in batches, if necessary, to avoid over-crowding the pan.
- Remove chops to a plate and cover with foil to keep warm.
- Turn the heat in the skillet down to medium, then add the sliced onion and bell pepper and pan fry until the onion is translucent and beginning to brown, stirring constantly.
- While the vegetables are cooking, sprinkle the konjac/glucomannan over the heavy cream while vigorously whisking. Let stand until ready to use.
- When the vegetables are done, deglaze the pan with the chicken broth, scraping up any brown bits on the bottom, and season with salt, pepper, thyme, and rosemary.
- Pour in the heavy cream and cook over medium, whisking constantly, until it is bubbly and thickened, as desired, about five minutes.
- Return the chops to the skillet in the last minute of cooking to heat through and smother with the gravy in the pan.
- Remove the skillet from the heat and serve the chops topped with the gravy and cooked onions and peppers.