Country Smothered Pork Chops
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.
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!
