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American Dinner

Smothered Pork Chops with Cream of Broccoli Gravy

Seared pork chops baked in a peppery, smoky cream of broccoli and cheese gravy with a kick of hot sauce, served over jasmine rice cooked in chicken stock with Tajín corn ribs on the side. One gravy goes over everything.

By Jeremy

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White rimmed bowl with a pork chop smothered in creamy tan broccoli gravy and chopped parsley over jasmine rice, with a stack of Tajín-seasoned corn ribs on the side, on a wooden cutting board

A cozy weeknight dinner that’s mostly pantry stuff: seared chops, two cans of cream of broccoli whisked into the pan drippings with cheese, pepper, smoked paprika, and a good shot of hot sauce, then everything bakes together. Rice cooked in chicken stock and some Tajín corn ribs round it out. It came out really well.

COOKING WITH JEREMY

Smothered Pork Chops with Cream of Broccoli Gravy

Seared pork chops baked in a peppery, smoky cream of broccoli and cheese gravy with a kick of hot sauce, served over jasmine rice cooked in chicken stock with Tajín corn ribs on the side. One gravy goes over everything.

Prep
10 min
Cook
35 min
Total
45 min
Yield
Serves 4

Ingredients

Pork chops

  • 4 pork chopsabout 3/4 inch thick; bone-in, boneless, or a mix
  • Kirkland Signature no-salt seasoningenough to coat the chops
  • 1 to 2 tbsp avocado oilabout; for browning

Gravy

  • 1 cup chicken stockabout; for deglazing and thinning the gravy
  • 2 can Campbell's condensed cream of broccoli soupthe standard red-and-white 10.5 oz cans
  • 1/2 cup finely shredded cheddar and Monterey Jack cheeseabout
  • 2 tbsp black peppera couple tablespoons
  • 2 tsp smoked paprikaabout; my best guess
  • 2 tbsp Kentucky Rebel Scum Original fermented hot saucea couple tablespoons

Rice

  • 1 1/2 cup jasmine ricedry
  • 3 cup chicken stockin place of water

Corn ribs

  • Signature Select frozen corn ribsSafeway store brand, already seasoned with olive oil and black pepper
  • 1/2 tsp Tajínabout

To finish

  • fresh parsleychopped, for topping

Let’s cook

  1. Season the chops

    Heat the oven to 375°F. Coat the pork chops all over in Kirkland Signature no-salt seasoning.

  2. Sear the chops

    Brown the chops on both sides in 1 to 2 tbsp avocado oil in a large pan, then move them to a 9x13 glass baking dish. Keep the pan and all the browned bits.

    Two thick seasoned bone-in pork chops browning in oil in a stainless steel skillet on a black glass stovetop

  3. Deglaze the pan

    Pour some of the chicken stock into the hot pan and scrape up the fond with a whisk.

    Bubbling chicken stock in a stainless steel skillet, dark with browned bits scraped up from the bottom, with a whisk resting in the pan

  4. Add the soup and cheese

    Add both cans of cream of broccoli soup and about 1/2 cup of shredded cheddar and Monterey Jack to the pan.

    Two mounds of condensed cream of broccoli soup topped with shredded white and orange cheese sitting in dark deglazed stock in a stainless steel skillet

  5. Whisk it together

    Whisk the soup and cheese into the stock. If it doesn't look smooth enough, add more of the stock. I ended up with about 1 cup of stock in the pan in total.

    Thick, still lumpy tan broccoli and cheese sauce being whisked in a stainless steel skillet

  6. Add the pepper and paprika

    Sprinkle in a couple tablespoons of black pepper and about 2 teaspoons of smoked paprika.

    Black pepper and bright red smoked paprika sprinkled over pale creamy gravy in a stainless steel skillet, with a whisk at the side

  7. Add the hot sauce

    Add a couple tablespoons of Kentucky Rebel Scum Original hot sauce.

    Hand holding a bottle of Kentucky Rebel Scum Original fermented hot sauce over a skillet of creamy gravy

  8. Whisk until smooth

    Whisk everything until the gravy is smooth.

    Smooth, glossy tan gravy flecked with black pepper and broccoli filling a stainless steel skillet

  9. Pour over the chops

    Pour the gravy over the chops in the baking dish.

    Pork chops covered in creamy tan gravy in a 9x13 glass baking dish, with bone edges just peeking out

  10. Bake

    Bake at 375°F, uncovered, until the chops reach about 145°F inside. Start checking at 20 minutes. Mine were more than done at 30, so 20 to 25 is probably about right.

    Baked pork chops in bubbling golden brown gravy in a 9x13 glass baking dish, fresh out of the oven

  11. Cook the rice

    Cook 1.5 cups of jasmine rice in the rice maker with 3 cups of chicken stock in place of water (2 to 1 stock to rice).

  12. Season and air-fry the corn ribs

    Sprinkle about 1/2 tsp Tajín over the frozen corn ribs (they come with olive oil and black pepper), then air-fry at 400°F for 7 minutes.

    Frozen corn ribs coated in black pepper and Tajín seasoning in a red silicone air fryer liner

  13. Garnish and serve

    Serve the chops over the rice with the corn ribs on the side. Spoon the gravy over everything and top with chopped parsley.

Kitchen notes

  • Times are approximate. I didn't time the sear, so the cook time is a rough guess. The bake was more than done at 30 minutes, so check at 20.
  • Go easy on the Tajín. I used way more than that tonight. About 1/2 tsp is plenty.
  • Four chops: I made three, but one was big enough to split for lunch the next day. Four regular-sized chops is about right.
  • One gravy does it all. The soup gravy goes over the chops and the rice, so there's nothing else to make.
  • Stock: about 4 cups total, 1 cup for the gravy and 3 cups for the rice.
  • Leftovers: this makes four servings, so for the two of us there's dinner again tomorrow.

From Cooking with Jeremy · https://cookingwithjeremy.com/recipes/smothered-pork-chops-broccoli-gravy/

american pork comfort food weeknight baked