Smothered Pork Chops
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 6 tablespoons vegetable oil, separated
- 1 lb pork chop
- 1 teaspoon kosher salt (to taste) or 1 teaspoon seasoning salt (to taste)
- 1⁄4 teaspoon black pepper (to taste)
- 1⁄2 cup all-purpose flour, plus 1 tablespoon separated
- 1 medium onion, diced
- 2 teaspoons garlic, minced
- 3 cups chicken stock
- 1⁄2 cup water
- 2 tablespoons Worcestershire sauce
- 1⁄4 teaspoon creole seasoning
- 1⁄2 teaspoon hot sauce
directions
- Heat 4 tablespoons of oil in large pan over medium heat. Season pork chops with salt and pepper to taste.
- Dredge pork chops lightly in ½ cup of flour then brown in skillet on both sides. Once browned, remove pork chops from skillet and drain on paper towel. Set aside.
- Next scrape the bottom of the pan getting up all of the browned bits. Add the onion to the pan and saute' for about 5 minutes until a bit browned and tender. Add minced garlic and saute' for 1 minute.
- Push onions and garlic to one side of the pan then add remaining 2 tablespoons of oil to skillet then sprinkle on remaining flour. Constantly stir allowing the flour to brown until it reaches a toffee color (about 5-8 minutes) then pour in chicken stock and water and whisk together.
- Turn heat to high to bring to a boil and season with salt and pepper. Whisk in Worchestershire sauce, creole seasoning and hot sauce then turn heat down to medium.
- Add back in pork chops and put lid on pan for about 25-35 minutes or until sauce has thickened and coats the back of the spoon and pork chops are nice and tender.
- Serve over rice or mashed potatoes and garnish with parsley if you desire.
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RECIPE SUBMITTED BY
Gagoo
Belews Creek, North Carolina
Die hard Cleveland Indians fan GO TRIBE - loves spending time with my family, when we have the time, my DH and I love to golf. While I like to cook quick & easy meals for my DH and myself, I also enjoy spending a day or two in the kitchen preparing big family meals like for Thanksgiving.