Don't freak out that I called these "Smothered" when they do not involve gravy. You see, I don't really like gravy on my non-Thanksgiving day foods. I know, I know. I don't know what I'm missing. Rather than gravy, I made a veggie mix and white wine sauce from the pan that I think is even better than smothered. You crisp up the chop in a frying pan, add the veggies and white wine, then bake to finish the chops. The vegetables are just fork tender so they maintain their freshness and a bit of bite to them. The chops are super juicy and full of great, spicy flavor. These were some behemoth chops. At least 1 inch thick, so I had to cook them for 15 minutes in the over. If yours are thinner, you can reduce that time to between 8-10 minutes. We loves this meal and made short work of it. The chops were so big that we had seconds the next day in the form of pork sandwiches. Double yum.
2 bone-in, thick-cut pork chops
10 cherry tomatoes
1 green onion
1 small zucchini
1 small onion
3 cloves garlic
1/4 cup white wine
salt and pepper
1. Rinse and pat your pork chops dry with a paper towel. Sprinkle on both sides with salt, pepper, and cayenne powder.
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