Recipe for Smothered Pork Chops
User Reviews
5
Recipe for Smothered Pork Chops
Description
This recipe uses pork chops dredged in a seasoned flour mixture containing paprika and cayenne for mild spice and color. The chops are pan-seared in vegetable oil until browned on both sides, locking in juices. Onions are then sautéed in the same pan to soften and develop sweetness, followed by garlic for aromatic depth.
A roux is created by cooking butter with reserved flour mixture until darkened, then chicken stock and water are added along with Worcestershire sauce to build a flavorful, thick gravy. The pork chops are returned to the pan to finish cooking in this sauce, allowing flavors to meld and the meat to become tender. The sauce gains richness from butter and savory complexity from the spices and Worcestershire sauce.
Serving the smothered pork chops over hot rice absorbs the sauce and makes a balanced dish with contrasting textures. The pork’s seasoning and the creamy sauce form a satisfying combination.
The dish is adapted from Grandbaby Cakes, a known source for Southern recipes.Season the flour coating evenly for consistent flavor and browning.Browning chops first seals in juices before simmering in sauce.Cook onions until softened and browned slightly for optimal flavor.The roux should be cooked until dark for a rich sauce base but not burnt.Worcestershire sauce adds depth; measure carefully to avoid overpowering.Serve chops hot with freshly cooked rice to soak up the sauce.
Ingredients
Pork Chops
- 4 pork chops about 3/4- to 1-inch thick, bone-in
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper freshly ground
- 1/2 cup all-purpose flour
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 Tablespoons vegetable oil
Sauce
- 3 Tablespoons butter salted
- 1 onion sliced, medium
- 4 garlic minced, cloves
- 3 cups chicken stock
- 1/2 cup water
- 1 Tablespoon Worcestershire sauce
- rice for serving, cooked; hot
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
- This recipe is adapted from Grandbaby Cakes, reflecting Southern cooking style.
- Coat pork chops evenly with seasoned flour for optimal browning and flavor.
- Browning pork chops well before simmering locks in juices and adds color.
- Sauté onions until softened and lightly browned to develop sweetness before adding garlic.
- Prepare a darkly cooked roux with butter and reserved flour mixture for a rich sauce texture and flavor.
- Add Worcestershire sauce carefully to balance savory depth without overpowering.
- Serve the smothered pork chops hot with freshly cooked rice to absorb the sauce.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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