Southern Smothered Pork ChopsFrom chef_irish 8 years ago
- 4 pork chops shopping list
- 1 cup flour shopping list
- 1 tablespoon salt shopping list
- 2 teaspoons black pepper shopping list
- 3-4 tablespoons oil shopping list
- 1 onion, thinly sliced shopping list
- 2-3 cloves garlic, minced shopping list
- 2 cups stock or water shopping list
- salt and pepper -- to taste shopping list
How to make it
- Lightly season the pork chops with salt and pepper. In a large bowl, mix together the flour, 1 tablespoon salt and 2 teaspoons of pepper.
- Dredge each pork chop on both sides in the flour, shaking off any extra flour.
- Set the pork chops aside and reserve the flour.
- Heat the oil in a large skillet over medium-high flame.
- Brown the pork chops on both sides and set aside.
- Add more oil to the skillet if necessary, reduce heat to medium-low and add the sliced onions and garlic.
- Sauté, stirring frequently, until the onions are cooked down and beginning to brown, 10-20 minutes.
- Sprinkle about 1/4 cup of the reserved flour over the onions, stir in well and cook for 1-2 minutes.
- Whisk in the stock or water to remove any lumps and bring to a boil to thicken.
- Add more stock or water if needed to keep the gravy from getting too thick.
- Adjust seasoning with salt and pepper.
- Reduce heat to low and add the pork chops back to the skillet, pressing down to immerse in the gravy.
- Cover and simmer for 10-15 minutes.
- Serve with hot rice, grits or mashed potatoes.