Southern Smothered Pork Chops are classic comfort food at it’s best in the South. Slow-cooked until tender, juicy, flavorful, melt in your mouth Pork Chops smothered in a beautiful onion gravy that takes ordinary Pork Chops to an entirely new level of perfectly deliciously mouthwatering meat and gravy meal.
My mama has made these for years, and let me tell you, and there is nothing more delicious than her Lightly breaded pork chops that have been smothered in a rich flavorful savory and well seasoned homemade gravy. Did I mention they almost melt in your mouth? Oh, yes, they are just that darn tender.
I have been craving these awesome bad babies for a few weeks now and promised myself after I got back from visiting my family Alabama, I was going to make a batch of Southern Smothered Pork Chops. Two days later, I was cooking up a nice batch of tastiness in my well-seasoned cast iron. All of you know by now that cast iron skillet works over-time. Be sure if you have one to use for this recipe. You will taste the difference when you’re done.
My Mama’s recipe is a little different; she uses seasoning salt and lots of pepper when she seasons her Southern Smothered Pork Chops, I use a Cajun seasoning in place of the seasoned salt because I love the delicious pop of flavor it lends to the Pork Chops. You can use either one and believe me, they are going to be fantastic tasting.
So if you like more of a pop of spice, use Cajun Seasoning, if not use what my mama does, the Seasoning salt instead. I have also had my Grannies, which omits seasoning salt and is just a well-seasoned mix of salt and ground black pepper. I always say, as long as you stick to the basics, your recipe will be an award-winning recipe. It’s when you change what I call the necessities of the formula that it becomes a little iffy.
I love making my Southern Smothered Pork Chops and serving them with Aunt Paige’s recipe for Corn and Rice Casserole and green beans for a total comfort food experience. Speaking of Aunt Paige’s recipe for Corn and Rice Casserole, stay tuned this week because I will be posting it. So simple and easy! If you love Corn and rice, you are going to love this casserole for sure.
I hate to say this, but, I gobbled up two pork chops last night, they were that Damn Delicious! I know I was a bit of a piggy…Oink Oink. (Don’t judge me) They came out like smooth butter, and when I say that, I mean super tender, juicy, and enjoyable. Did I mention they were good?
So let’s get down to the nitty-gritty of what we need to make this recipe Y’all
- Cooking oil
- Boneless pork chops (6)
- Cajun Seasoning or Seasoning Salt
- Black pepper
- All-purpose flour
- 2 Yellow onions, sliced
- 4 Cloves Garlic, minced
- 3 cups chicken stock
- Fresh Thyme
Southern Smothered Pork Chops are classic comfort food at it’s best in the South. Slow-cooked until tender, juicy, flavorful, melt in your mouth Pork Chops smothered in a wonderful onion gravy that takes ordinary Pork Chops to an entirely new level
- 3-4 Tablespoons Cooking Oil
- 1 Tablespoon Unsalted Butter
- 6 Pork Chops
- Cajun Seasoning or Seasoned Salt to own taste
- Kosher Salt to own taste
- Black Pepper to own taste
- ½ Cup All-purpose flour to dredge pork chops
- 3 Tablespoons Butter
- 2 Yellow onions thinly sliced
- 4 Cloves Garlic Minced
- Kosher salt to own taste
- 2 Tablespoons All-purpose flour
- 3 Cups Low Sodium Chicken Broth
- 1 Teaspoon Worcestershire sauce
- Cajun Seasoning to own taste
- Ground Black Pepper to own taste
- ½ Cup Water to thin if needed
Heat a large Cast Iron Skillet on Medium-low until warm, add cooking oil, then add the unsalted butter to melt.
Meanwhile, season patted dry pork chops with Cajun Seasoning, Kosher salt, and ground pepper on both sides to own taste.
Dredge the seasoned pork chops in flour until lightly coated, shake off excess flour before placing in the cast iron skillet. Brown the pork chops on both sides until they reach a lightly golden browned color. Remove from the cast iron skillet and place on serving dish until needed.
Add the 3 tablespoons of unsalted butter in the cast iron skillet, let the butter melt before adding the onions and minced garlic. Season lightly with Kosher salt. Cook the onion until softened. Add the flour, and constantly move around until the flour mixture is a light golden color. Add chicken broth, stirring as you add Worcestershire sauce, Cajun seasoning, and ground black pepper until gravy has thickened and tightened up. You may add a little water if it is too thick.
Place pork chops in gravy and reduce heat to low. Cook 45 minutes turning every so often.
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