This Southern Smothered Pork Chops Recipe is pure comfort food. Lightly breaded pork chops are smothered in a rich savory and well seasoned brown gravy resulting in the perfect Southern classic. A TRUE DELICACY OF THE SOUTH!
1/2cupall-purpose flour plus 1 tablespoonseparated
1medium sized oniondiced
Rice for serving
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 worcestershire 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 and garnish with parsley if you desire.
Make sure you really allow the gravy to thicken. Take the time to let it simmer until it coats the back of a spoon. It will also continue to thicken once the heat is turned off if it is resting.