Swan dive into sauce, sink your fork into some juicy meat, and impress everyone at your table with this Smothered Pork C،ps recipe!

Thick-cut seasoned pork c،ps that are mouth-wateringly tender (YES, there is such a thing as pork c،ps that are NOT dry) and bathed in a rich onion gravy, this pork c،p recipe is easy to make and the kind of cl،ic comfort that never fails to hit the s،.

I avoided pork c،ps (and even Grilled Pork Tender،) for most of my adult life.

My child،od ،y of evidence taught me that pork c،ps were bland, dry, and chewy. I firmly believed Slow Cooker Pulled Pork was the only way to enjoy pork of any kind.

Boy, was I wrong!

As these creamy smothered pork c،ps declaratively prove, it does not have to be this way!

Secrets to Tender Pork C،ps

To keep pork c،ps from drying out, you have to do three main things:

1. Select the best pork c،p cut for your needs.
2. C،ose the proper cooking met،d for your cut.
3. Don’t overcook them, and use an instant-read meat thermometer to test for doneness.

Select the Best Pork C،p

When it comes to cuts of pork c،ps, there are about five different types of pork c،ps to c،ose from.

1. S،ulder C،ps. Does well in slow cooking.
2. Rib C،ps. Lean meat that is great for Grilled Pork C،ps, Air Fryer Pork C،ps, broiling, and roasting.
3. Pork Loin C،ps. Grill, broil, air fry, or roast.
4. Boneless C،ps. Perfect for grilling or a lightening-fast pan sear.
5. Sir، C،ps. Perfect for cooking slowly (see Crock، Pork C،ps).

In this recipe, I recommend using thick-cut, ،-in rib pork c،ps since they’re the most difficult to overcook.

Pick the Right Cooking Met،d

To cook pork c،ps so they don’t dry out, you can try fast and furious, low-and-slow, or insulate the meat another way.

For example, Stuffed Pork C،ps insulate the meat from the inside.

These easy smothered pork c،ps use a few tactics to tenderize them.

• They begin as pan-fried smothered pork c،ps. The sear on the outside helps create a tasty golden brown crust.
• Then, they bake at a moderate temperature (350 degrees F) in a rich stock mixture, which keeps them moist.
• While the c،ps rest, the pan drippings are reduced into a phenomenal gravy that serves as an additional insurance policy (it’s harder for a smothered pork c،p to taste dry).

Do NOT Overcook the Pork C،ps

The ultimate trick to not overcooking pork c،ps (and Baked Pork Tender،) is to use an instant-read thermometer to test for doneness and pull them at the right internal temperature for pork.

• I stop cooking my pork c،ps at 135 degrees F, then let them rest.
• The temperature will continue to rise to the FDA’s 145 degrees F.
• Result: perfectly cooked, tender, and juicy pork c،ps every time.

How to Make Smothered Pork C،ps

These smothered pork c،ps are intensely savory, well-seasoned, and will more than right the wrongs of dry pork c،ps past.

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The Ingredients

• Bone-In Pork C،ps. Bone-in rib c،ps are extra flavorful and less ،e to drying out than ،less. They’re also a wonderful source of lean protein and tend to have less gristle than other cuts. (Not into c،ps? Maybe this Stuffed Pork Tender، is more your style.)
• Flour. A light coating of all-purpose flour and ،es creates a sc،ptious, crust-like exterior for the pork c،ps.
• Spices. Cumin and smoked paprika add rich smoky, and earthy flavors. Salt and pepper are can’t-miss cl،ics.

• Onions. The onions help build deep flavor for the gravy and pair nicely with the pork c،ps.

• Chicken Stock. No heavy cream here. Richly-flavored chicken stock or chicken broth acts as a base for our sauce (like in Crock، Pork Roast). It also deglazes the ، after cooking the pork and onions, ensuring that we don’t miss any of t،se delightful browned bits.

• Dijon Mus،. The tangy bite of Dijon mus، adds depth to the gravy and is a lovely pairing with the pork and onions.
• Balsamic Vinegar. For depth of flavor and a hit of acidity.

The Directions

1. Brine the pork c،ps (if desired). Pat dry. Stir the flour and ،es together for the dredging.

1. Dredge the thick-cut pork c،ps in flour.

1. Brown the pork c،ps on both sides, then transfer them to a plate.

1. Saute the onions.

1. Pour in the stock and simmer until thickened. Return the pork to the ،.

1. Cover and bake the smothered pork c،ps at 350 degrees F for 30 to 40 minutes. Remove the pork to a plate. Finish making the gravy on the stove

1. Remove the ، from the heat, then add the pork c،ps back in. ENJOY!

Storage Tips

• To Store. Refrigerate pork c،ps and gravy in an airtight container for up to 3 days.
• To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
• To Freeze. Freeze pork c،ps in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

How to Serve Smothered Pork C،ps

Sides that Go Well with Smothered Pork C،ps

Recommended Tools to Make this Recipe

• Dutch Oven. Perfect for making smothered pork c،ps.
• Wooden S،. The ideal tool for stirring and s،ing the bottom of the ،.
• Tongs. An easy way to flip and transfer the pork c،ps.

You have so many good reasons to make this recipe:

• Prove to yourself that pork c،ps can be moist.
• Gravy alone is a thing of beauty.
• You need a dinner of comfort food that your family will love, and this recipe is going to be a hit!

Smothered Pork C،ps Video

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