Good ol’ Southern Comfort Foods on a Sunday. Ya can’t beat it. This Classic Comforting dish will be exactly what you and your family needs at the end of the weekend/start of the week. I hope you enjoy it!
Xoxo,
Linds
Smothered Pork Chops
A comforting Southern classic, you and your family will love.
Ingredients
- Pack of Pork Chops (5, or 6, or so)
- 1-2 C Flour (save some or keep aside for gravy as well)
- Seasonings for Chops and for Flour: Salt, Pepper, Seasoning Salt, Garlic Powder, Onion Powder, Paprika, Creole Seasoning
- Oil for cookin'.
- Chicken Broth, to liking (will depend how much gravy you want)
- Tony Cachere's or your favorite Creole Seasoning, to liking
The Holy Trinity
- 2 Green Peppers, diced
- 1 Large Onion, diced
- 3 Celery Stalks, diced
Instructions
- Pork Chops
- Pat dry pork chops and season with seasonings listed in ingredients.
- Put flour in a shallow dish and season with same seasonings.
- Heat oil in a large dutch oven, (Not too much maybe enough to where pork chops are half way covered.) Heat until if you stuck a wooden spoon in, it would sizzle/bubble.
- Put pork chops in, you will more than likeley have to do this in batches. Cook 4-5 minutes per side or until flour is just crispy. You don't have to fully cook, they will cook longer in gravy later. Set aside on large plate or aluminum baking pan lined with paper plates, to absorb excess oil.
Gravy
- Once pork chops are out of dutch oven, you can get rid of some oil but keep a good amount in along with any crispy brown bits that got left behind, this will give it some good flavor. Now with your oil hot, add your holy trinity. Cook until soft and onions are translucent, about 3-4 minutes. Add Tony Cachere's or Creole Seasoning of your choice, and stir well to combine.
- Add your flour, about 3 tbsp but 1 tbsp at a time stirring until it creates almost a thick roux with the veggies. Add your chicken stock JUST A LITTLE AT A TIME! You want it to thicken each time you add it. So add, and stir…add, and stir…add, and stir until you have as much gravy as you want and if it isn't thickening to your liking, add a cornstarch slurry (just a little cornstarch to a little cold water mixed up.) and whisk in, it should thicken almost immediately.
- Add pork chops back and have them be covered with the gravy. Cover dutch oven with lid and cook on Medium, for about 20 minutes.
- Serve Pork Chops with more Gravy ladled on top.
- Enjoy!
Notes
Most people may serve with some rice or mashed potatoes. We did not tonight, just with some asparagus and Cornbread and it was still great.
