Best The Smotherload Recipes

Smothered Pork Chops image

Provided by Katie Lee Biegel

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 bone-in pork chops, 1 to 1 1/2 inches thick
Kosher salt and freshly ground black pepper
1/3 cup all-purpose flour
1/2 teaspoon garlic powder
1/4 cup olive oil
1 medium yellow onion, thinly sliced
1 clove garlic, minced
2 cups chicken broth

Steps:

Place the pork chops one at a time in a plastic bag or between 2 sheets of plastic wrap. Use a meat mallet to pound the pork chops to about 1/2 inch thick. Generously season each side of the pork chops with salt and pepper.
In a shallow dish, combine the flour, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of the pork chops in the flour mixture, shaking off any excess. Reserve the flour mixture.
Heat the olive oil in a large skillet over medium-high heat. Add the pork chops and cook about 3 minutes per side; remove and set aside. Add the onions and reduce the heat to medium. Cook until translucent and tender, 7 to 8 minutes. Add the garlic and cook an additional minute. Stir in the reserved flour mixture and cook, stirring, about 3 minutes. Whisk in the chicken broth and bring to a low boil. Return the chops to the skillet and spoon the sauce over them. Reduce the temperature to low, cover and cook 5 minutes. Remove the lid and continue to cook until the liquid thickens, about 5 minutes.
Serve the chops with the onion gravy spooned on top.

Chocolate Motherlode Frosting image

Provided by kmdipaolo

Categories Dessert

Time 30m

Yield 10 serving(s)

Number Of Ingredients 5

1 lb fine-quality semisweet chocolate
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup unsalted butter

Steps:

Finely chop chocolate.
In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved.
Remove pan from heat and add chocolate, whisking until chocolate is melted.
Cut butter into pieces and add to frosting, whisking until smooth.
Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides.

Claim Jumper's Chocolate Motherlode Cake image

Provided by kmdipaolo

Categories Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 13

6 eggs
3 cups sugar
6 tablespoons butter (softened)
3 cups vegetable oil
1 1/2 cups unsweetened cocoa powder
1 1/2 cups buttermilk
3 teaspoons vanilla extract
6 3/4 cups flour
4 1/2 teaspoons baking powder
4 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups boiling water
3 cups chocolate chips

Steps:

Add first seven ingredients into a mixing bowl, mixing well in between each ingredient.
Sift flour, baking powder and soda, and salt and add to mixing bowl.
Fold the boilingwater into the ingredients in the mixing bowl.
Mix well.
Grease and flour six 8" round baking pans.
Pour batter equally into each of the pans.
Add 1/2 cup chocolate chips into each pan.
Bake at 350 degrees for 25 minutes.
Let cakes cool for 10 minutes on a rack, then remove from pans.
When completely cool, ice with Chocolate Motherlode Frosting (recipe#109447).
Coat with nuts if desired.
Cake will keep for 3 days if covered and chill.
Serve at room temperature.