Country Smothered Pork Chops
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Country smothered pork chops. This is as comfort of a meal as they come. These are a seasoned and lightly breaded bone-in thin cut pork chop, pan fried. You’ll make a homemade country gravy from the left-over drippings. Top off with some sauteed onions and serve it all over some white rice. This is the best southern meal, and it takes less than 30 minutes to make.
It doesn’t get more southern, country comfort meal than this. This is the epitome of Sunday dinner. It’s a pan-fried pork chop. Take it out then saute your onions. Then take them out and make your homemade gravy. The gravy is the kicker. I could seriously drink it. Ok, but really…it’s so good. You’ll just leave the grease and seasonings from the chops and onions in the pan and add some butter, flour, heavy cream beef broth and sugar. Homemade gravy. NOTHING in this world that’s better. Serve it all over some white rice or mashed potatoes. Yummm.
Equipment You’ll Need
You’ll need a big skillet. One that’s big enough to fit all four chops in. Mine is 12 inches in diameter. Then, you’ll also need some tongs. If you need them, grab some measuring cups. I’m really bad at “eyeballing” my ingredients, but, by all means, measure if you want.
Ingredients You’ll Need
Light Cooking Oil:
You’ll need enough just to cover the base of the skillet your cooking with.
Pork Chops:
I used 4 thin bone-in pork chops.
Seasonings:
To season your pork chops with, you’ll need salt, pepper, garlic and onion powder and paprika.
Flour:
You’ll need just enough flour to lightly cover the chops with. I just dusted them on each side.
Onion:
You’ll need a large white onion, sliced into rings.
Butter & Flour:
This will help make the base of your gravy. You need two tablespoons of butter and a third of a cup of flour.
Heavy Cream:
I used about two cups of heavy cream.
Beef Broth:
You’ll need a cup of beef broth. This just cuts down that cream just a bit and adds that savory, meaty flavor.
Sugar:
I used a dash of sugar.
How to Make Smothered Pork Chops
Add enough cooking oil to a large skillet to barely cover the bottom. About 1/4 inch deep. Heat to medium/high heat.
Pat dry your pork chops then sprinkle both sides with salt, pepper, onion and garlic powder and paprika. Then, sprinkle both sides lightly with flour. Add to hot skillet and cook both sides for about 4 minutes each. Each side will be nice and fried, and the final internal temperature should be over 145 degrees.
Remove the chops from the skillet and set aside in some foil. Slice your white onion and sauté them. Once they are nice, brown and translucent. Remove from the skillet as well.
Add 2 tablespoons of butter to the skillet. All seasonings and remainder of oil should be left in the skillet. Melt butter then add in your flour. Stir and add in your heavy cream. Whisk until no clumps are left. Add in sugar and beef broth.
Stir well then add your chops and onion back to the skillet. Let it all simmer together for a few minutes. Serve over cooked white rice and enjoy!
Country Smothered Pork Chops
Equipment
- Large Skillet
- Tongs
Ingredients
- Light Cooking Oil
- 4 Bone-In Thin Cut Pork Chops
- Salt
- Pepper
- Paprika
- Onion Powder
- Garlic Powder
- Flour
- 1 large White Onion
Homemade Gravy
- 2 tbsp Butter
- 1/3 cup Flour
- 2 cups Heavy Cream
- 1 cup Beef Broth
- 1 tsp Sugar
Instructions
- Add enough cooking oil to a large skillet to barely cover the bottom. About 1/4 inch deep. Heat to medium/high heat.
- Pat dry your pork chops then sprinkle both sides with salt, pepper, onion and garlic powder and paprika. Then, sprinkle both sides lightly with flour. Add to hot skillet and cook both sides for about 4 minutes each. Each side will be nice and fried and the final internal temperature should be over 145 degrees.
- Remove the chops from the skillet and set aside in some foil. Slice your white onion and sauté them. Once they are nice, brown and translucent. Remove from the skillet as well.
- Add 2 tablespoons of butter to the skillet. All seasonings and remainder of oil should be left in the skillet. Melt butter then add in your flour. Stir and add in your heavy cream. Whisk until no clumps are left. Add in sugar and beef broth.
- Stir well then add your chops and onion back to the skillet. Let it all simmer together for a few minutes. Serve over cooked white rice and enjoy!
Hold on…
Before you go, please let me know if you made these southern smothered pork chops. Did you like them? Let me know all about it here or in the comments below. Happy cooking!
