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
Pork Chops, Smothered Pork Chops
Author: Heidy McCallum
Cajun Seasoning or Seasoned Saltto own taste
Kosher Saltto own taste
Black Pepperto own taste
½CupAll-purpose flour to dredge pork chops
Gravy and Onions
2Yellow onionsthinly sliced
Kosher saltto own taste
3CupsLow Sodium Chicken Broth
Cajun Seasoningto own taste
Ground Black Pepperto own taste
½CupWaterto 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.
Recipe by Heidy L. McCallum owner of The McCallum's Shamrock Patch Blog