Smothered Boneless Beef Chops

Picture this: tender beef, kissed by a savory, rich gravy that just begs to be spooned over a pile of fluffy mashed potatoes. That’s precisely the magic of Smothered Boneless Beef Chops, a hearty dish that’s both comforting and incredibly flavorful.

We’re diving headfirst into a recipe so good, it’ll make you want to slap your grandma… with a high-five, of course! This isn’t just dinner; it’s a culinary hug on a plate.

• Effortless to prepare, even on busy weeknights, ready in under an hour.
• A symphony of savory flavors guaranteed to tantalize your taste buds.
• Visually stunning, promising a mouthwatering dining experience every time.
• Incredibly versatile, perfectly paired with a variety of side dishes for a complete meal.

Ingredients for Smothered Boneless Beef Chops

Here’s what you’ll need to make this delicious dish:

Boneless Beef Chops Choose chops about 1-inch thick for best results, ensuring they cook evenly and remain tender.

All-Purpose Flour Used to dredge the beef chops, creating a light crust that helps to thicken the gravy.

Olive Oil Provides a healthy fat source for searing the beef chops, adding flavor and preventing sticking.

Yellow Onion Adds a sweet and savory base flavor to the gravy, enhancing the overall depth of the dish.

Garlic Freshly minced garlic infuses the gravy with its pungent aroma and distinct flavor, making it irresistible.

Beef Broth Forms the liquid base of the gravy, adding richness and amplifying the beefy flavor of the chops.

Worcestershire Sauce Contributes a tangy and umami-rich depth to the gravy, balancing the other flavors beautifully.

Dried Thyme Provides an earthy and aromatic note to the gravy, complementing the beef and other herbs.

Dried Rosemary Adds a fragrant and slightly piney flavor to the gravy, enhancing its complexity and aroma.

Salt and Black Pepper Essential seasonings to enhance all the flavors in the dish, balancing and rounding out the taste.

Cornstarch Used as a thickening agent for the gravy, ensuring it reaches the perfect consistency.

Water Mix with cornstarch to create a slurry for thickening the gravy, preventing lumps and ensuring smoothness.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Smothered Boneless Beef Chops

Follow these simple steps to prepare this delicious dish:

Step 1: Prepare the Beef Chops

Pat the boneless beef chops dry with paper towels. This step is crucial for achieving a good sear. Season generously with salt and pepper. Next, dredge each chop in all-purpose flour, making sure to coat both sides evenly. Shake off any excess flour.

Step 2: Sear the Beef Chops

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the floured beef chops in the skillet, ensuring not to overcrowd the pan. Sear the chops for about 3-4 minutes per side, until they are nicely browned. Remove the seared chops from the skillet and set aside.

Step 3: Sauté Aromatics

In the same skillet, add the chopped yellow onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.

Step 4: Create the Gravy

Pour the beef broth into the skillet, scraping up any browned bits from the bottom. This step adds a lot of flavor to the gravy. Stir in the Worcestershire sauce, dried thyme, and dried rosemary. Bring the mixture to a simmer.

Step 5: Thicken and Smother

In a small bowl, whisk together the cornstarch and water to create a slurry. Gradually add the cornstarch slurry to the simmering gravy, stirring constantly until the gravy thickens to your desired consistency. Return the seared beef chops to the skillet, nestling them into the gravy.

Step 6: Simmer and Serve

Reduce the heat to low, cover the skillet, and let the beef chops simmer in the gravy for about 20-25 minutes, or until they are tender and cooked through. Check the internal temperature with a meat thermometer to ensure they reach a safe temperature. Serve the smothered beef chops hot, spooning the gravy generously over the chops. They’re fantastic over mashed potatoes, rice, or creamy polenta.

Tips for the Best Smothered Boneless Beef Chops (H2 subheading)

So, you’re ready to whip up some seriously scrumptious smothered beef chops? Hold your horses, partner! Before you dive in headfirst, let’s wrangle a few tips and tricks that’ll transform your dish from “meh” to “magnificent!”

Selecting the Right Beef (H3 subheading)

Choosing the right cut of beef can make or break this dish. You want something that’s going to be tender and flavorful. Boneless beef chuck is a fantastic option because it has great marbling, which means more flavor and juiciness. If you can’t find chuck, sirloin or round steak can also work, but be extra careful not to overcook them.

The Secret to a Killer Sear (H3 subheading)

A good sear isn’t just about looks; it’s about locking in flavor. Make sure your skillet is screaming hot before you add the beef. And for crying out loud, don’t overcrowd the pan! Sear the chops in batches to ensure they get a beautiful brown crust. This caramelization is where the magic happens.

Flavor Bomb Gravy (H3 subheading)

The gravy is where you can really let your creativity shine. Don’t be afraid to experiment with different herbs and spices. A pinch of smoked paprika can add a smoky depth, while a dash of red pepper flakes can bring a little heat. And remember, the longer the gravy simmers, the more the flavors will meld together.

Thickening Perfection (H3 subheading)

Nobody wants a watery gravy, so let’s talk thickening agents. Cornstarch is a classic choice, but arrowroot powder works just as well and is gluten-free. Make sure to mix it with cold water before adding it to the gravy to prevent clumps. Add the slurry gradually, stirring constantly, until you reach your desired consistency.

Don’t Overcook! (H3 subheading)

This is the golden rule of cooking beef chops. Overcooked beef is dry and tough, and nobody wants that. Use a meat thermometer to ensure your chops are cooked to perfection. Aim for an internal temperature of 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done. But honestly, aim for medium or medium-rare for the best flavor and texture.

Let it Rest (H3 subheading)

Once your beef chops are cooked, resist the urge to slice into them immediately. Let them rest for at least 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chop.

Serving Suggestions for Smothered Boneless Beef Chops (H2 subheading)

Alright, you’ve got your smothered beef chops cooked to perfection. But what do you serve them with? Fear not, my friends, because I’ve got a whole arsenal of side dishes that will turn your meal into a culinary masterpiece.

Classic Comfort Sides (H3 subheading)

You can’t go wrong with the classics. Creamy mashed potatoes are a match made in heaven with smothered beef chops. The fluffy potatoes soak up all that delicious gravy, creating a symphony of flavor in your mouth. And let’s not forget about buttered noodles. They’re simple, satisfying, and the perfect vehicle for soaking up that rich gravy.

Veggie Variety (H3 subheading)

Add some color and nutrition to your plate with a side of roasted vegetables. Broccoli, Brussels sprouts, carrots, and asparagus all pair beautifully with beef. Toss them with olive oil, salt, pepper, and your favorite herbs, then roast them in the oven until tender and slightly caramelized.

Salad Sensations (H3 subheading)

For a lighter option, try serving your smothered beef chops with a fresh salad. A simple green salad with a tangy vinaigrette will provide a refreshing contrast to the richness of the beef. Or, go for a heartier salad with grilled vegetables, quinoa, and a lemon-herb dressing.

Bread Basket Bonanza (H3 subheading)

No meal is complete without some crusty bread for soaking up all that delicious gravy. A loaf of sourdough, a baguette, or even some homemade biscuits will do the trick. Serve them warm with a generous dollop of butter.

Drink Pairings (H3 subheading)

To complete your meal, you’ll need something to wash it all down with. A glass of ice-cold fruit juice, such as apple or cranberry, pairs perfectly with beef. Sparkling water with a twist of lemon or lime is another refreshing option.

Variations on Smothered Boneless Beef Chops (H2 subheading)

Think you’ve mastered the original smothered boneless beef chops recipe? Well, hold on to your hats, because it’s time to get creative! Here are a few fun and delicious variations that will take your taste buds on a wild ride.

Mushroom Mania (H3 subheading)

Add sliced mushrooms to the skillet along with the onions and garlic. Cook until they’re softened and browned, then proceed with the recipe as usual. The mushrooms will add an earthy depth of flavor to the gravy.

Spicy Sensation (H3 subheading)

If you like a little heat, add a pinch of red pepper flakes to the gravy. Or, for a more intense kick, use a few chopped fresh chili peppers. Just be careful not to overdo it!

Herb Infusion (H3 subheading)

Experiment with different herbs to create unique flavor profiles. Try adding fresh thyme, rosemary, oregano, or parsley to the gravy. Or, for a more subtle flavor, use dried herbs.

Creamy Dreamy (H3 subheading)

For an extra decadent gravy, stir in a dollop of sour cream or heavy cream at the end of cooking. This will make the gravy even richer and creamier.

Wine Country (H3 subheading)

Substitute some of the beef broth with fruit juice for an extra layer of flavor. This will add a touch of sweetness and acidity to the gravy.

Frequently Asked Questions About Smothered Boneless Beef Chops (H2 subheading)

Got questions about making smothered boneless beef chops? Don’t worry, I’ve got answers! Here are some of the most frequently asked questions about this delicious dish.

Can I use bone-in beef chops? (H3 subheading)

Absolutely! Bone-in beef chops will add even more flavor to the dish. Just be sure to adjust the cooking time accordingly.

Can I make this in a slow cooker? (H3 subheading)

Yes, you can! Sear the beef chops as directed, then transfer them to a slow cooker along with the onions, garlic, beef broth, Worcestershire sauce, and herbs. Cook on low for 6-8 hours, or on high for 3-4 hours. Thicken the gravy with cornstarch slurry before serving.

Can I freeze leftovers? (H3 subheading)

Yes, you can freeze leftovers for up to 3 months. Store them in an airtight container in the freezer. When you’re ready to eat them, thaw them overnight in the refrigerator and reheat them in a skillet or microwave.

What if I don’t have Worcestershire sauce? (H3 subheading)

If you don’t have Worcestershire sauce, you can substitute it with soy sauce or balsamic vinegar. Use about half the amount called for in the recipe.

How do I prevent the gravy from being lumpy? (H3 subheading)

To prevent the gravy from being lumpy, make sure to mix the cornstarch with cold water before adding it to the gravy. Add the slurry gradually, stirring constantly, until the gravy thickens to your desired consistency.

Perfecting the Cooking Process

To achieve the most delightful *Smothered Boneless Beef Chops*, sear the beef first. This locks in the juices. While the beef simmers, prepare your gravy. This method ensures a harmonious blend of flavors and efficient cooking.

Add Your Touch

Feel free to get creative with your *Smothered Boneless Beef Chops*! Swap the onions for shallots for a sweeter flavor. A dash of smoked paprika can add a depth of smoky richness. Or, stir in some mushrooms for an earthier profile.

Storing & Reheating

Store your leftover *Smothered Boneless Beef Chops* in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed to retain moisture.

Here are some helpful tips:

• Pat the beef chops dry before searing. This helps achieve a beautiful, flavorful crust, enhancing the overall taste and texture.

• Don’t overcrowd the pan when searing the beef. Sear in batches to maintain high heat and ensure proper browning for each chop.

• Allow the *Smothered Boneless Beef Chops* to rest for a few minutes after cooking before serving. This allows the juices to redistribute, resulting in a more tender chop.

(Personal anecdote formated as paragraph subheading)

I once made this for a potluck, and it was gone in minutes! My friend’s picky son even asked for seconds. That’s when I knew this recipe was a real winner.

The Tale of the Tender Chop

Ah, *Smothered Boneless Beef Chops*. Just the name conjures up images of cozy kitchens, savory aromas, and the satisfyingly soft bite of perfectly cooked beef. But let’s be honest, the road to tender, flavorful *Smothered Boneless Beef Chops* isn’t always paved with culinary gold. I remember one fateful evening… oh, it still haunts my dreams. I attempted this very dish, only to produce something akin to shoe leather swimming in a vaguely brown, questionably flavored sauce. The dog wouldn’t even touch it. A culinary disaster of epic proportions! But fear not, dear reader! Through trial, error, and a whole lot of taste-testing (the dog was eventually coaxed into participating), I have finally cracked the code. This recipe guarantees *Smothered Boneless Beef Chops* so tender, so juicy, so utterly divine, that you’ll be tempted to lick your plate clean. (Go ahead, I won’t judge.)

Forget those dry, chewy chops of your past. We’re talking melt-in-your-mouth goodness that will have your family singing your praises. This isn’t just a recipe; it’s a culinary journey. We’ll walk through each step together, armed with tips, tricks, and a healthy dose of humor (because let’s face it, cooking should be fun!). So, grab your apron, sharpen your knives (figuratively speaking, unless you’re into that sort of thing), and let’s embark on this adventure together. We’re about to create some *Smothered Boneless Beef Chops* that will redefine your definition of comfort food. And who knows, maybe we’ll even inspire a few dogs to expand their palates along the way.

Gathering Your Arsenal (Ingredients, That Is!)

Before we dive headfirst into this delicious endeavor, let’s make sure we have all the necessary ammunition… I mean, ingredients. Think of this as your culinary shopping list for success. No one wants to be halfway through a recipe only to discover they’re missing a crucial component. Trust me, I’ve been there. Picture this: desperately searching the back of the pantry for that elusive spice while the beef slowly transforms into charcoal on the stove. Not a pretty sight, my friends.

Here’s what you’ll need to craft these magnificent *Smothered Boneless Beef Chops*:

• **Boneless Beef Chops:** Aim for about 1.5 to 2 pounds, and make sure they’re roughly the same thickness for even cooking. About four chops should do the trick.
• **All-Purpose Flour:** This will help create a beautiful crust on the beef and thicken the gravy. About a quarter cup should be enough.
• **Olive Oil:** For searing the beef to golden-brown perfection. Two tablespoons will do it.
• **Onion:** One medium yellow onion, finely chopped, for that savory base flavor.
• **Garlic:** Two cloves, minced, because garlic makes everything better. (Fight me.)
• **Beef Broth:** About 2 cups, low-sodium is preferable so you can control the saltiness.
• **Worcestershire Sauce (Alternative: Tamari):** Two tablespoons for that umami punch. (The secret ingredient!)
• **Dried Thyme:** One teaspoon, for that earthy, aromatic touch.
• **Dried Rosemary:** Half a teaspoon, because rosemary and beef are a match made in heaven.
• **Salt and Pepper:** To taste, of course. Don’t be shy!
• **Optional Add-ins:** Sliced mushrooms, carrots, or celery for extra flavor and texture.

Now, before you panic and think, “Oh my goodness, that’s a lot of ingredients!”, take a deep breath. Most of these are pantry staples. And even if you’re missing a few, feel free to improvise! Cooking is all about experimentation. Just don’t substitute the beef with gummy bears. Trust me, I’ve seen it done (not by me, I swear!).

Prepping Like a Pro (Mise en Place, Baby!)

Alright, soldiers! Now that we’ve gathered our supplies, it’s time to get organized. This is where the magic of “mise en place” comes in. It’s a fancy French term that basically means “everything in its place.” And trust me, it’s a lifesaver in the kitchen. Chopping, measuring, and prepping everything beforehand will not only make the cooking process smoother, but it will also prevent you from having a meltdown when the beef starts sizzling and you realize you haven’t even peeled the garlic yet. (Again, not speaking from personal experience… entirely.)

Here’s what you need to do:

1. **Pat the Beef Dry: ** This is crucial for achieving that perfect sear. Use paper towels to remove any excess moisture.

2. **Season Generously: ** Sprinkle both sides of the beef chops with salt and pepper. Don’t be afraid to be liberal!

3. **Chop the Onion: ** Dice it finely, unless you’re aiming for large chunks of onion in your gravy (which, hey, no judgment).

4. **Mince the Garlic: ** Because nobody likes biting into a giant chunk of raw garlic.

5. **Measure Out Your Spices: ** Have your thyme and rosemary ready to go.

6. **Prepare Your Broth: ** Have it measured and within easy reach.

With all your ingredients prepped and ready, you’re basically a culinary superhero. You’re organized, efficient, and ready to tackle those *Smothered Boneless Beef Chops* like a boss. And remember, a clean workspace is a happy workspace. So, wipe down your counters, put on some upbeat music, and let’s get cooking!

Searing the Beef: The Art of the Crust

Now for the fun part! This is where we transform those pale, unassuming beef chops into golden-brown beauties. Searing the beef isn’t just about aesthetics, though. It’s about flavor. That beautiful crust is packed with deliciousness created by the Maillard reaction, a fancy term for the chemical process that occurs when amino acids and reducing sugars are heated. Basically, it’s what makes food taste amazing.

Here’s how to sear those *Smothered Boneless Beef Chops* like a pro:

1. **Heat the Oil: ** In a large skillet or Dutch oven, heat the olive oil over medium-high heat. You want the oil to be shimmering hot, but not smoking.

2. **Sear the Beef: ** Working in batches (don’t overcrowd the pan!), carefully place the beef chops in the hot oil. Sear for 3-4 minutes per side, until they develop a rich, golden-brown crust. Resist the urge to move them around! Let them sear undisturbed to achieve maximum browning.

3. **Remove and Set Aside: ** Once seared, remove the beef chops from the skillet and set them aside. Don’t worry if they’re not cooked through yet. They’ll finish cooking in the gravy later.

If you’re feeling fancy, you can even deglaze the pan after searing the beef. This involves pouring a little beef broth into the hot skillet and scraping up all those flavorful browned bits from the bottom. This adds an extra layer of deliciousness to your gravy.

Crafting the Gravy: The Heart of the Matter

Ah, the gravy. The glue that holds this whole dish together. The velvety sauce that transforms humble beef chops into a culinary masterpiece. But let’s be real, gravy can be intimidating. Lumpy gravy, bland gravy, gravy that’s too thick or too thin… the possibilities for disaster are endless. But fear not, my friends! I’m here to guide you through the gravy-making process, step by step.

Here’s how to create a gravy that will make your taste buds sing:

1. **Sauté the Aromatics: ** In the same skillet you used to sear the beef, add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!

2. **Add the Flour: ** Sprinkle the flour over the onion and garlic mixture and cook for 1-2 minutes, stirring constantly. This will create a roux, which will thicken the gravy.

3. **Whisk in the Broth: ** Gradually whisk in the beef broth, making sure to scrape up any browned bits from the bottom of the pan.

4. **Add the Seasonings: ** Stir in the Worcestershire sauce (or tamari), dried thyme, and dried rosemary. Season with salt and pepper to taste.

5. **Simmer and Thicken: ** Bring the gravy to a simmer and cook for 5-7 minutes, or until it has thickened to your desired consistency.

Smothering the Chops: The Grand Finale

Alright, we’re in the home stretch! This is where we bring it all together and transform those seared beef chops and that luscious gravy into *Smothered Boneless Beef Chops* of epic proportions.

Here’s how to smother those chops like a boss:

1. **Return the Beef to the Skillet: ** Gently nestle the seared beef chops into the gravy, making sure they’re mostly submerged.

2. **Simmer, Simmer, Simmer: ** Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes, or until the beef chops are tender and cooked through. The exact cooking time will depend on the thickness of your chops.

3. **Check for Tenderness: ** To check for tenderness, use a fork to gently pierce a chop. It should be easy to pierce and the meat should be fork-tender.

And that’s it! You’ve done it! You’ve successfully created *Smothered Boneless Beef Chops* that will make your family, friends, and even that picky dog sing your praises. Now, grab a plate, a fork, and get ready to experience pure culinary bliss. Serve these chops with mashed potatoes, rice, or your favorite side dish.

Conclusion for Smothered Boneless Beef Chops :

So, there you have it – a dish of heartwarming goodness! These Smothered Boneless Beef Chops are a guaranteed crowd-pleaser. This recipe showcases how simple ingredients can transform into a flavorful and comforting meal. We’ve covered everything from adapting the recipe with bone-in chops to maximizing flavor with the slow cooker method. Don’t be afraid to experiment with your favorite seasonings and enjoy the process of creating a dish that will surely become a family favorite! Happy cooking, and may your beef always be tender!

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FAQs :

Can I use bone-in beef chops instead of boneless for Smothered Boneless Beef Chops?

Absolutely! Bone-in beef chops will work just fine, but remember they might take a bit longer to cook. The bone adds a depth of flavor, so it’s a tasty trade-off. Just ensure the internal temperature reaches 145°F (63°C) for medium-rare, adjusting cooking time as needed. Keep an eye on them to avoid overcooking. Smothered beef, regardless of the bone situation, will always be a winner at dinnertime. You may have to adjust the cooking time for the beef to ensure a tender experience.

What’s the best way to store leftovers of my Smothered Boneless Beef Chops?

Leftovers are your future best friend! Store those delicious smothered beef chops in an airtight container in the refrigerator. They’ll happily hang out there for up to 3-4 days. Reheat gently on the stovetop or in the microwave. Adding a splash of beef broth or water during reheating will keep them moist and prevent them from drying out. It’s like a second chance at enjoying this comforting meal! Don’t let those precious chops go to waste!

What are some good side dishes to serve with my Smothered Boneless Beef Chops?

Oh, the possibilities are endless! Creamy mashed potatoes are a classic choice for soaking up that amazing gravy. Roasted vegetables like broccoli or carrots add a healthy touch. A side of fluffy rice or even some buttered noodles would also be fantastic. For something a little different, try a simple green salad with a tangy vinaigrette to cut through the richness of the chops. The goal is create a balanced meal with your tender beef chops.

Can I make my Smothered Boneless Beef Chops in a slow cooker?

You betcha! A slow cooker is perfect for achieving incredibly tender beef. Sear the beef chops first to get a nice crust, then transfer them to the slow cooker. Add all the gravy ingredients, and cook on low for 6-8 hours, or on high for 3-4 hours. This method is fantastic for a hands-off cooking experience, especially on busy days. Just imagine coming home to the aroma of savory, tender smothered beef ready to devour!