Get ready for a taste of true Southern comfort with this incredible Smothered Pork Chops recipe. This dish brings back so many fond memories of family dinners and gatherings, and it’s a true classic for a reason.
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Smothered Pork Chops are a staple in Southern kitchens, known for their tender meat and rich, savory gravy. This recipe is simple to follow and delivers on all the comforting flavors you expect from a Southern meal.
A Southern food classic
Southern food holds a special place in my heart, woven into the fabric of countless family memories and traditions. I grew up in a household where the aroma of slow-cooked dishes and the sound of lively chatter filled the kitchen, creating an atmosphere of warmth and togetherness.
One of my favorite memories involves my grandmother patiently teaching me how to make her famous biscuits from scratch. These dishes are more than just meals; they are expressions of love, hospitality, and a rich cultural heritage.
Ingredients
How to make Smothered Pork Chops
Making Smothered Pork Chops is a straightforward process that yields incredible results. You will start by seasoning and lightly browning your pork chops in a skillet.
Next, you will sauté onions and bell peppers in the same pan, building layers of flavor. Finally, you will create a rich gravy in the skillet, returning the pork chops and vegetables to simmer until everything is tender and delicious.
Serving suggestions
Serve these Smothered Pork Chops hot, with plenty of that delicious onion-pepper gravy spooned over each chop. They are absolutely perfect alongside creamy mashed potatoes or fluffy white rice, which soak up all that savory goodness.
For a complete Southern meal, you can also add a side of collard greens or cornbread. Enjoy this dish with your loved ones for a truly comforting and satisfying supper.
Storage tips
Store any leftover Smothered Pork Chops in an airtight container in the refrigerator for up to three days. To reheat, gently warm them on the stove top over low heat, adding a splash of chicken broth or water if the gravy seems too thick. You can also reheat them in the microwave, but the stovetop method helps keep the pork chops tender.
Southern farewell
This Smothered Pork Chops recipe is a true testament to the heart and soul of Southern cooking. It’s a dish that brings people together, offering comfort and flavor in every bite.
It holds a special place for me because it reminds me of those cherished family meals and the simple joy of sharing good food. I really hope you give this recipe a try and create some wonderful memories of your own.
Smothered Pork Chops
Equipment
- Large skillet with lid
- Shallow dish or plate
- Tongs
- Cutting board and sharp knife
- Measuring Cups and Spoons
Ingredients
- 4 bone-in pork chops about 1-inch thick
- 1 ½ cups all-purpose flour
- 1 tsp seasoned salt
- 1 tsp lemon pepper seasoning
- ½ tsp ground cumin
- ¼ tsp cayenne pepper
- Salt and freshly ground black pepper to taste
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 1 large onion thinly sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
For the Gravy
- 3 tbsp all-purpose flour for roux
- 2 cups chicken broth
- 2 tbsp heavy cream
Instructions
- Combine 1 cup of the all-purpose flour with seasoned salt, lemon pepper, ground cumin, and cayenne pepper in a shallow dish. Add a good pinch of salt and black pepper too. Dredge the pork chops in this mixture until each chop is well coated on all sides. Make sure to shake off any extra flour.
- Heat the olive oil and 2 tablespoons of unsalted butter in a large skillet over medium heat. Once the butter melts and the pan is hot, carefully add the pork chops. Cook them for about 3 to 4 minutes on each side until they turn a golden brown color. You are not cooking them all the way through at this point. Remove the chops from the skillet and set them aside.
- In the same pan, melt the remaining 2 tablespoons of unsalted butter. Add the thinly sliced large onion, green bell pepper, and red bell pepper to the skillet. Cook these for about 10 minutes, stirring them occasionally, until the vegetables become soft and begin to caramelize. Take them out of the skillet and set them aside with the pork chops.
- Sprinkle 3 tablespoons of the remaining all-purpose flour into the pan. Stir this flour into the drippings in the skillet to form a roux. Cook the roux for about 2 minutes, stirring constantly, until the flour gets a light golden color. Slowly whisk in the 2 cups of chicken broth, making sure to get rid of any lumps. Let the mixture simmer until it thickens to a nice gravy-like consistency, then stir in the 2 tablespoons of heavy cream.
- Return the browned pork chops and the sautéed vegetables to the skillet, nestling them into the gravy. Spoon some of the delicious sauce over the top of the chops. Lower the heat to low, and cover the pan. Let everything simmer gently for 15 to 20 minutes, or until the pork chops are completely cooked through and very tender. Serve hot, spooning plenty of that rich onion-pepper gravy over each chop.
