Recipe for Smothered Pork Chops
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5.0
18 reviews
Excellent
Recipe for Smothered Pork Chops
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This easy Smothered Pork Chops Recipe is a Southern classic and true soul food that always satisfies. The velvety, savory gravy and tender, juicy pork chops go so well together and are as perfect for weeknight cooking as they are for Sunday supper.
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Ingredients
Pork Chops
- 4 bone-in pork chops, about 3/4- to 1-inch thick
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 Tablespoons vegetable oil
Sauce
- 3 Tablespoons salted butter
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 3 cups chicken stock
- 1/2 cup water
- 1 Tablespoon Worcestershire sauce
- Cooked hot rice, for serving
Instructions
- Season the pork chops by sprinkling with the salt and pepper on all sides. In a shallow dish, combine the flour, paprika, and cayenne pepper. Lightly dredge the pork chops in the flour mixture, shaking off any excess flour and reserving 2 tablespoons of the flour mixture for the sauce.
- In a large skillet, heat the oil over medium heat. Once the oil is hot, brown the pork chops by cooking for about 3-4 minutes on each side, then transfer to a plate and set aside.
- Add the onions to the pan and saute for 5 minutes, scraping up any browned bits from the bottom of the pan. Once the onions have softened and begun to brown slightly, add the garlic and cook for 1 additional minute.
- Push the softened onions to one side of the pan and add the butter to the empty side of the pan. Once the butter has melted, sprinkle 2 tablespoons of the reserved flour mixture used for dredging the pork chops over the butter and stir constantly, cooking for 5-6 minutes to create a nice, dark roux. It should be about the color of peanut butter. Whisk in the chicken stock and water.
- Increase the heat to medium-high to bring the sauce to a boil and stir in the Worcestershire sauce. Once the sauce is boiling, nestle the pork chops into the sauce, cover the skillet with a lid, and decrease the heat to medium-low.
- Cook for 25-30 minutes, until the pork chops and tender and cooked through and the sauce has thickened enough to coat the back of a spoon (it will still be a fairly thin sauce rather than a thick gravy). Garnish with freshly chopped parsley and serve the pork chops over hot rice with extra sauce spooned over the top.
Notes
- Recipe adapted from Grandbaby Cakes.
Nutrition Information
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Calories
596kcal
(30%)
Carbohydrates
23g
(8%)
Protein
42g
(84%)
Fat
37g
(57%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
145mg
(48%)
Sodium
1634mg
(68%)
Potassium
888mg
(25%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
459IU
(9%)
Vitamin C
4mg
(4%)
Calcium
62mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 596 kcal
% Daily Value*
| Calories | 596kcal | 30% |
| Carbohydrates | 23g | 8% |
| Protein | 42g | 84% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 1634mg | 68% |
| Potassium | 888mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 459IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 62mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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