Smothered Shoulder (Blade) Pork Chops
Blade chops cooked 6 to 7 hours in onion gravy until they fall apart at the touch of a fork. The collagen in the shoulder melts, so extra time helps.
Smothered Shoulder (Blade) Pork Chops
Course: Main CourseDifficulty: Easy4
servings20
minutes7
hoursBlade chops cooked 6 to 7 hours in onion gravy until they fall apart at the touch of a fork. The collagen in the shoulder melts, so extra time helps.
Ingredients
4 pork shoulder (blade) chops, 3/4 to 1 inch thick
1 tsp kosher salt
1/2 tsp black pepper
1 tsp smoked paprika
1/2 tsp garlic powder
2 tbsp all-purpose flour
1 tbsp neutral oil
2 yellow onions, sliced
1 packet (0.87 oz) brown gravy mix
1 cup low-sodium beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
Crispy fried onions or chopped parsley, for topping
Directions
- Mix the salt, pepper, paprika and garlic powder, and rub the mixture into both sides of the chops.
- Dredge each chop lightly in the flour and shake off the extra. The flour browns and thickens the gravy later.
- Heat the oil in a large skillet over medium-high heat and brown the chops 2 minutes per side, then move them to a plate.
- Spread the sliced onions in the bottom of a 6-quart slow cooker and lay the chops on top in a single layer.
- Whisk the gravy mix into the broth with the Worcestershire sauce and thyme until smooth.
- Pour the gravy mixture over the chops, so the meat is smothered in it, and cover the pot.
- Cook on LOW for 6 to 7 hours, without lifting the lid in the first 5 hours.
- Check with a fork: the meat should pull apart easily and the bone should slide free.
- Lift the chops onto a serving dish, skim the fat from the gravy with a spoon, and stir the gravy well.
- Pour the gravy over the chops and top with crispy fried onions or parsley.
Notes
- Blade chops are marked as pork shoulder chops or pork blade steaks at the store. If the gravy is thin at the end, cook it 15 minutes on HIGH with the lid off. These reheat well, so make a double batch and freeze the extra in portions for up to 3 months.
Why blade chops need the long cook
Shoulder chops have far more connective tissue than loin chops. Six to seven hours on LOW melts it into the gravy, and that is why they fork apart instead of drying out.
The light flour dredge does double duty. It browns in the skillet, then thickens the gravy later.
Smothered Shoulder (Blade) Pork Chops: swaps
Sliced sweet onions give a milder gravy, and mushrooms can join the onions. Do not use lean loin chops here. They finish in a few hours and turn dry long before the gravy is ready.
Make your own gravy base if the packet is not on hand, but add a little more broth.
Serve and store
Mashed potatoes, rice or buttered egg noodles soak up the gravy. Cool leftovers, then portion chops with gravy into freezer containers. Reheat gently with a splash of broth so the gravy stays smooth.
One mistake to skip
Lifting the lid in the first five hours. Each peek drops the pot temperature and adds time, and blade chops need steady heat to soften. If the gravy is thin at the end, cook it with the lid off instead of adding more thickener.
Smothered Shoulder (Blade) Pork Chops at a glance
- Prep time: 20 minutes
- Cooking time: 7 hours
- Servings: 4 servings
- Ingredients: 13, led by pork shoulder (blade) chops, kosher salt, black pepper, smoked paprika
Tips for Smothered Shoulder (Blade) Pork Chops
Blade chops are marked as pork shoulder chops or pork blade steaks at the store. If the gravy is thin at the end, cook it 15 minutes on HIGH with the lid off. These reheat well, so make a double batch and freeze the extra in portions for up to 3 months.
Smothered Shoulder (Blade) Pork Chops FAQ
How long does Smothered Shoulder (Blade) Pork Chops take?
Smothered Shoulder (Blade) Pork Chops takes 7 hours of cooking after 20 minutes of prep.
How many people does Smothered Shoulder (Blade) Pork Chops serve?
This recipe makes 4 servings.
What do I need to make Smothered Shoulder (Blade) Pork Chops?
13 ingredients, led by pork shoulder (blade) chops, kosher salt, black pepper, smoked paprika. Amounts are in the recipe card above.
Part of: 6 Crockpot Pork Chops Recipes That Stay Juicy
