Southern Smothered Pork Chops

Course Main Course

Cuisine American, Southern

Keyword smothered-pork-chops-gravy, southern-smothered-pork-chops-recipe

Prep Time 15

Total Time 15

Servings servings

Calories 469kcal

Ingredients

4 1-inch thick bone-in pork chops
2 tsp seasoned salt divided use
1 1/2 tsp freshly ground black pepper
2/3 cup all purpose flour
2 tsp granulated garlic or garlic powder
1 tsp onion powder
1 tsp paprika
1/4 tsp cayenne
4 Tbsp olive oil or vegetable oil
1/4 cup unsalted butter
1 large onion thinly sliced into wedges (petals)
3 large cloves garlic minced
1 1/2 cups chicken stock
1/2 cup heavy cream
1 Tbsp worcestershire sauce
1 Tbsp Creole mustard or spicy brown mustard
3 Tbsp fresh thyme for garnishing divided use

Instructions

Season pork chops all over with 1 tsp seasoned salt and 1 tsp black pepper.
In a shallow dish, mix together flour with remaining 1 tsp seasoned salt and 1/2 tsp black pepper, granulated garlic, onion powder and cayenne. Set aside 2 Tbsp flour of the flour to make the gravy. Coat the pork chops on all sides with the remaining flour mixture, shaking off any excess flour.
In a large, heavy skillet over medium heat, heat 2 Tbsp oil. To the pan add the pork chops cooking on each side until golden, 4-5 minutes per side. Using tongs, lift each pork chop from skillet, and sear around the sides of chops until golden brown, about 1 minute per chop. Transfer to plate. (If cooking in batches, add the reserved 2 Tbsp oil to the pan for the second batch.)
To the pan add onions, adding more oil, if needed. (about 1-2 tablespoons) Cook over medium heat, scrape any browned bits from the bottom of the pan. Season with more seasoned salt and black pepper to taste. Cook until very soft and slightly caramelized, 8-10 minutes then add the garlic. Cook for 1-2 minutes longer.
Add butter to the skillet and let melt, then sprinkle in reserved 2 Tbsp seasoned flour. Cook while stirring, until the flour is no longer raw, about a 30-60 seconds. Stir in chicken broth, heavy cream, Worcestershire sauce and mustard and bring to a gentle simmer. Cook just until the sauce begins to thicken, about 5 minutes.
Mix in 1 1/2 Tbsp fresh thyme, then return pork chops to skillet. Cook uncovered over medium-low heat until the pork is cooked through, about 10 minutes more.
Garnish with fresh thyme serve immediately drizzled with sauce.

Notes

- Vegetables: You can add sliced mushrooms cooking them with the onion to make the sauce.

- Spice: You can use smoked paprika for a less spicy flavor and omit the cayenne.

- Herbs: You can use chives or tarragon in place of thyme. Adjust the amount to suit your taste.

- Thinning the Sauce: If the sauce gets too thick, add more stock or heavy cream to thin in small amounts, until your desired consistency is reached.

- Thicken the Sauce: If the sauce is too thin, add flour dissolved in heavy cream, milk or water to thicken.

Nutrition