July 11, 2013

Smothered Pork Chops

ATTENTION!  Oh, hi. That actually worked! Just wanted to make sure you read this before you skip down to the recipe because this photo does not do the recipe justice! I've cooked this three times now and it’s turned out perfectly each time but I haven’t been able to get a photograph that captures how totally amazeballs this recipe is!

The pork chops are fork-tender, the flavor is incredible and the gravy is velvety and delicious! And it’s so easy!

For anyone that’s ever struggled with making gravy, this is the easiest recipe  E V E R ! This was an experimental dish that I thought would work but I wasn't 100% sure. And like I said, I've made it three times now and it’s turned out perfectly every time! Holla!


Smothered Pork Chops
4-6 pork chops
Salt & pepper
1/2 teaspoon granulated garlic
1/2 teaspoon dried oregano
3 tablespoons vegetable oil
1 large onion, halved then sliced (like onion rings cut in half)
3 tablespoons all-purpose flour
1 14-ounce can chicken broth

Season both sides of pork chops with salt, pepper, garlic and oregano. Heat oil in a skillet on medium-high heat until hot. Sear pork chops in hot pan on each side for approximately 3 minutes on each side or until nicely browned. Remove pork chops from pan (we're not cooking them through, just searing them).

Add onions to hot pan, season with salt and pepper and sauté for 2 minutes. Reduce heat to medium then add flour to the onions. Stir to coat onions with flour and continue cooking for 2-3 more minutes, stirring occasionally.

Slowly add chicken broth to onions and stir until smooth and mixture begins to thicken. Taste for seasoning then add salt and pepper if necessary. Reduce heat to low, add pork chops back to pan then cover and cook for 30 minutes to an hour (you want to see a slight simmer – bump the heat up a notch if you need to). The longer you cook it, the more tender the pork chops will be (so long as you don’t let them boil – keep it at a simmer and you’ll be ok!). Read about the difference in boiling and simmering here.

Serve gravy over pork chops and rice or mashed potatoes.

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56 comments:

  1. Even easier would be to add a can of golden mushroom soup to the seared chops and let it simmer for an hour. The chops come out fork tender. Add extra mushrooms if you like too and serve with smashed potatoes. Yum

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  2. I love smothered chops. I have always dredged them in flour, browned them in a small amount of oil and then made the gravy after removing them from my skillet. I will try your way and see if there is a big difference in the result.

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  3. These sound fantastic and I'll definitely be trying these soon. Pinning. I love that there is no canned soup. Thanks for sharing!
    ~Kim

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  4. I like to make the gravy/smother sauce for this using Campbell's Cream of Chicken Mushroom Soup. Which is kind of hard to find.

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    Replies
    1. I've never seen this, but why not mix together 1 can of cream of chicken and 1 can of cream of mushroom. If it makes too much gravy, you could divide it before putting in pan, and freeze it for next time.

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    2. I finally saw this for the first time ever a week ago and that was at walmart. But I would say 1 can of cream of chicken and 1 can of cream of mushroom would be the same.

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    3. After many time of cooking with soup, I have decided I just don't like the taste. I will definitelt try this recipe. Sounds so good.

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  5. definitely fixing this for dinner tonight, looks delish :) love skillet gravy

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  6. Can't wait to make this one. I made your pork chop casserole recipe a few weeks ago and it was a huge hit. I also made the picnic pasta salad for the 4th of July weekend and that was also a huge hit. Thanks for sharing such wonderful recipes Mandy.

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  7. Cannot wait to make this for the boyfriend this weekend, looks delish!! How can you tell once the pork chops are completely done cooking?

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  8. Made this recipe tonight and it turned out great. No need to put any sort of "cream" soup into the gravy

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    Replies
    1. Thanks! I'm glad you liked it! And I couldn't agree more about the creamed soups!

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  9. Can you finish cooking them in the oven?

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    1. Yes! Absolutely!! I almost wrote that in the recipe but since I haven't tried it personally and couldn't guarantee the results, I didn't. I'd cover the pan tightly then bake at 325 for an hour or so. If you try it, let me know how it turns out!

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    2. I did exactly that tonight and it tasted great, but the gravy ended up a little thin so I had to add some cornstarch slurry to thicken it up. Not sure if that was from baking it or what... Any input?

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    3. When you simmer that long with an unlidded pan, you get more evaporation than you would with a covered pan in the oven. Thus the thinner sauce.

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  10. This sounds so good, I am going to try it with chicken too!!! Thank you for sharing! Tammy

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  11. you could also,place the porchops,and gravy in a slow cooker to finish tenderizing,they will be fork tender.

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  12. Been making this for years except in my crock pot,I brown the chops first in my skillet and then I remove them then from the drippings I add flour and salt&pepper to make a semi-thick paste and let this brown for about 2 minutes then add water to make a thin consistency and put chops in crock pot & pour liquid over chops and simmer for 4-5 hours on low or 2 hours on high makes perfect gravy too,either way comes out fantastic ever time with very little effort just be sure to use non stick spray in your crock pot first for easy clean-up... and you can put onions/mushrooms or whatever you like on top if you prefer..so delicious!!! :)

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  13. JoAnna loves to cook!July 26, 2013 at 10:56 AM

    JoAnna loves to cook,how is that?

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  14. CAN YOU USE CANOLA OIL INSTEAD IF VEGEATABLE OIL FOR THIS RECIPE? VEGETABLE OIL IS SO BAD FOR ME THE DOCTOR SAID.

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    Replies
    1. Absolutely. I actually use canola oil myself.

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  15. Adding a can of GOLDEN MUSHROOMS to this is excellent too!

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  16. Replies
    1. Absolutely! I've never made it myself so I'm not sure about cooking times. I'd try on low for 6 hours or high for 4. Let me know if you try it!

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  17. I can't wait to try this in my low pressure cooker!

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    Replies
    1. I was thinking the same thing! I wonder how long it would take? I'm thinking 20 minutes.

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  18. I am cooking these right now. Why is your gravy browner than mine...Did I not brown the pork chops enough in the beginning?

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    1. I suppose there could be lots of factors but the biggest one might be that I use my verrry seasoned cast iron skillet. The length of time spent on the chops would matter too... the browner the bits get, the darker the oil will be.

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    2. I make brown gravy by the smell of the flour rue so I personally would say depends on the heat of your stove eye and I always use an seasoned iron skillet..

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    3. If anyone, like myself, has hemochromatosis (absorbs too much iron from food, a genetic disorder common to people of northern European decent) DO NOT use cast iron cookware. It's the worst thing you can do besides eating fortified cereals. Just thought I'd mention that.

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  19. You have me craving pork chops now! To Barb, add a little Gravy Master to darken the gravy.

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  20. I made these pork chops last night and it is the 2nd time I have made them and they are PERFECT! I consider myself a fairly decent cook, but with that being said, I have still been known to jack up a pan of gravy. This recipe is the easiest and best tasting gravy ever. I have also made several of your other recipes and my family has raved about every one of them. Thank you for all you do to make life in my kitchen a little easier :)

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    1. You ain't lived if you haven't jacked up a pan of gravy or two in your day!

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  21. Wonder if this would work with boneless chicken breasts?

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    1. I have made the pork chops and they turned out great!! I had the same thought about chicken and I tried it and the chicken tasted just as good as the pork. The chicken only took 45 minutes on simmer.

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  22. Hey again from North Georgia!

    Just wanted you to know that I was able to South My Mouth gluten free style! I took this recipe and made a couple of easy substitutions and successfully made it dee-lish with no gluten. It already had no dairy, so it's good to go for me! Thanks!

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    1. please explain what you used to make it gluten free

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  23. We love pork chops BUT mine always turn out tough and dry. Any suggestions anyone?

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    1. Slower cooking or lower temp cooking. .Slow cooking is always more tender on pork ..And center cut chops.Better cut of meat..

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  24. I have been searching high and low for a smothered pork chop recipe that doesn't call for a can of creamed soup-this was fantastic! I added some sliced green peppers in once I set it to simmer. My pork chops are always tough-like every time I've tried to make them-and these turned out perfectly :) Was a hit!

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    1. Glad to hear that! And, I'm with you... I'd much rather leave out the creamed soup when I can. Thanks for writing!

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  25. I just made this tonight. Family loved it. I followed directions exactly, however I used half chicken broth and half beef broth as that was all I had on hand. Turned out perfect. No need for any canned soups. AAAA+++++

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  26. I made this for dinner last night - third time. Delicious!

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  27. Had a package of two really large bone in pork chops so thought I would try this recipe even though it calls for more chops. Just cut back on seasoning and put in the oven to finish off. They were Delish and will keep this in my favorites forever thanks for sharing this love it.

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  28. Could bone-in pork chops be used? Cooking time might be longer, it's all I have on hand

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  29. My husband mr picky said they were amazing thanks!

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  30. Making this now. I like a lot of gravy so I added a little more flour and broth, however I do like to make gravy with milk so mine is a little lighter than yours. I would be interested to see how it would be with cream of mushroom as well. Thanks for the recipe it looks great. I can't wait.

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  31. Made these last night. They were awesome! Since my cast iron skillet was not big enough for all four of the chops I had, after searing them and making the gravy I put them in a 9x13 in the oven at 350 for an hour covered with foil. YUMMMMMM. Thank you for yet another awesome recipe.

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  32. We cannot use commercial canned soups and frankly dont like the taste anyway. Good rounded comfort food recipe!

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  33. Absolutely amazing! All three of my guys devoured this dinner. Thank you for sharing!!

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  34. How would I make this without using onion?

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  35. This was sooo good! I replaced the flour with cornstarch to make it gluten free! So easy and delicious! Thanks for the recipe!

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  36. This was FANTASTIC!!! Some of the most tender pork chops I've ever had. Thanks!!

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