Southern Smothered Pork Chops Recipe

How to make it

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• 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.