How do I make smothered pork chops?

Answer 1

I usually coat the pork chops in seasoned flour (save the left over flour for the gravy), then fry them in about 1/4 cup of vegetable oil in a frying pan. Remove the pork chops and place them on a paper napkin to drain them. Then I drain the leftover oil into a safe bowl and place it to the side. Then saute some onions and green peppers in the same frying pan. Then add the pork chops to the vegetables, and then put about 2 tablespoons of the oil back into the pan, along with 2 tablespoons (maybe more depending on the number of chops) of the seasoned flour, and about a tablespoon of water(give or take). Put it on a low flame until the flour becomes creamy. If the gravy is too thick then add a little more water until it gets creamy.

This is not a formal recipe but it's what I make at home and it turns out pretty good.

Answer 2

I suppose that depends on what you want to smother them with. I would suggest salting the pork and cooking them on medium heat for a few minutes over a little olive oil. When the chops are lightly cooked, put them in a baking pan, cover them with whatever you feel like smothering them with, and baking for 20-30 mins on 350 degrees. What toppings do you have in mind?

Or just go to the recipe below, it has one version you may or may not like.

Answer 3

Spicy Apricot Pork.

Heat 1 teaspoon of oil in a large fry pan.
Lightly brown the pork and transfer to crock pot.
Add sliced onions. (2) Garlic Cloves. (2) Crushed. And cook until they are soft.
Add a teaspoon each: - Ground Ginger, Coriander, cumin and stock.
Add Apricots. (Dried Apricots soaked in water for 4 hours) and any residual water.
Pour over chops and cook.
You could use a baking dish instead of a crock pot.

Answer 4

Bailey's Smothered Pork Chops
Adapted from from "Hallelujah! The Welcome Table," by Maya Angelou. Serves 6.
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6 thick slices bacon - can be omitted if you season the chops*
1 large yellow onion, sliced
6 end loin pork chops
Salt and fresh ground black pepper to taste
1 cup all-purpose flour
2 tablespoons vegetable oil, if needed
1 cup hot water
1 cup milk - I use buttermilk if I don't use bacon.
--
Fry bacon in a large skillet on medium heat and remove to paper towels to drain.

Sauté onion in same skillet with bacon fat and remove to paper towels to drain.

Season pork chops with salt and pepper, and dredge in flour. Fry on medium heat in the same skillet with bacon fat until light brown and remove to a warm plate.
Put remaining flour in skillet (add oil if necessary). Brown flour lightly. Add hot water immediately, whisking vigorously and taking care not to splatter the mixture. Whisk in milk until it is thoroughly blended. Season as desired with more salt and pepper.
Crumble the bacon into the gravy, then add onion and pork chops. Cover and simmer gently for 30 minutes. Check gravy for seasoning and adjust accordingly.

*Lawry's season salt or pepper, paprika & garlic salt

Smothered Pork Chops

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

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.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour 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 a 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 and garnish with chopped parsley before serving.

Recipe courtesy Tyler Florence
Show: Food 911
Episode: Southern Roots