Best Smothered Pork Chops Southern Style Recipes

GRANNY'S SMOTHERED SOUTHERN STYLE PORK CHOPS

Steps:

• Season the 8 pork chops with the seasoned salt and ground pepper; flour the pork chops on both sides.
• In large iron skillet, heat up shorting until very hot. Reduce heat to medium. Place prepared pork chops into skillet and fry until a dark golden brown on both sides.
• Drain all grease from skillet except one tablespoon. Add 4 cups of warm water; cover with lid and simmer until a thick gravy forms. Let it sit for 10 minutes.

SOUTHERN STYLE SMOTHERED PORK CHOPS WITH BUTTERMILK GRAVY- DEE DEE'S

Steps:

• 1. Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. RESERVE THE LEFTOVER SEASONED FLOUR MIXTURE FOR THE GRAVY.
• 2. Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil. I usee an iron skillet, it's heavy and you can count on an even heat. I'm pretty sure it's a southern thang as well.
• 3. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 to 4 minutes on each side until golden brown.
• 4. Remove the pork chops from the pan and add a little sprinkle of seasoned flour (about 2 spoonfulls) to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper; garnish with chopped parsley and/or chopped green onions before serving.

SOUTHERN STYLE SMOTHERED PORK CHOPS

Steps:

• brown bacon in a large skillet.
• remove and leave grease.
• saute onion and garlic in bacon grease.
• remove and leave grease.
• salt and pepper both sides of the pork chops.
• dredge both sides in flour.
• add to hot grease (you may need to add a bit more oil to the pan).
• brown pork chops on both sides.
• in a seperate bowl combine gravy mix and water. add in the cooked bacon and onions.
• pour over browned pork chops cover and let simmer 20-40 mins (or until pork is at the desired tenderness).
• If the gravy is a little thin you can remove the chops and add a TBS of cornstarch or flour and whisk in until there are no lumps.
• Serve with mashed potatoes and covered with gravy and DEVOUR!

SOUTHERN STYLE SMOTHERED PORK CHOPS

Steps:

• In a medium mixing bowl, combine flour, salt, pepper, paprika, garlic powder, and onion.
• Dredge pork chops in flour mixture and saute in Olive Oil over medium to high heat until golden on both sides, about 5 min per side.
• Remove from pan.
• In same pan add butter, chopped garlic and sliced mushrooms and cook about 5 min until softened.
• Add chicken stock, cream of mushroom soup and stir.
• Nestle the pork chops back into the pan, cover and cook over low heat about an hour until sauce is thick and pork is fall apart tender.

SMOTHERED PORK CHOPS, SOUTHERN STYLE

Steps:

• Preheat oven to 325 degrees (can also finish this on the stovetop, if desired). Heat oil in a large skillet over medium heat. Add the chops and sear, sprinkling the top with salt and pepper. Turn and sear on the other side; season that side also. Remove to a baking pan.
• Add the onion and green pepper to the skillet and saute until lightly caramelized. Transfer to the top of the chops; sprinkle with Cajun seasoning. In the same skillet, add enough butter to bring fat to 1/2 cup total. Stir in the flour until fully incorporated and no lumps remain. Add the water to the half and half, and slowly pour into the flour mixture, stirring constantly. Cook and stir for 5 minutes. Pour over the chops, covering completely.
• Cover the dish and bake at 325 degrees for 1 to 1-1/2 hours or until tender. Can also slow simmer on the stovetop in a covered skillet - just check it occasionally to make sure it is not sticking. Serve over a bed of rice or with mashed potatoes.