Smothered Pork Chops

smothered pork chops

What makes Smothered Pork Chops so good? I would say, the thick, rich gravy is the key to making this southern dish so popular, to top it off, pork is included. One state in which this dish gained its popularity is the State of Louisiana, which is best known for smothering their food dishes in rich flavors, creamy textures and abundant seasonings. I just love it!!! Here are a few questions that will be answered in this blog: What type of pork chops should be used when making Smothered Pork Chops, How to keep Pork Chops from becoming dry, How to make rich, thick gravy and How to make Smothered Pork Chops?

This blog is a continuation of Shannon Sharpe’s request for me to make him Smothered Pork Chops. I believe Shannon grew up in Georgia and this is where his love of southern cooking comes into play. He has named certain foods he wanted me to cook, those particular foods are very popular in the South and I would have no problem making him any food he desires. Honestly, I am the hospitality queen as everyone is treated in this manner. So, I am going to try and come as close to grandma’s cooking as possible. My Smothered Pork Chops might not taste EXACTLY like grannies, Shannon, but I am going to give it a shot!!! So loosen that belt and make room for my version of Smothered Pork Chops. All of this pork talk, I’m getting hungry, so let’s get our mise en place going!!!

Ingredients: butter, olive oil, shallots, garlic, pork chops, cayenne pepper, onion powder, garlic powder, sage, salt, pepper, vegetable broth, heavy cream, browning sauce and parsley

Equipment/Tools:
Cast Iron Skillet – To pan fry pork chops to make Smothered Pork Chops
Meat Thermometer – To check the internal temperature of pork chops.
Tongs – To remove pork chops from skillet

What Type of Pork Chops to Use When Making Smothered Pork Chops

The best type of pork chops to use when making Smothered Pork Chops are the ¾ inch center cut bone-in chops. These pork chops are not thin, but somewhat thick with the bone. It was difficult to find these center cut pieces, thick and bone-in pork chops in the local supermarkets. The supermarket carried boneless thick cut pork chops, some were too thin so I had to find my local butcher to give me the cut I was looking for. Don’t get discouraged, you can use the thinner cuts if these are the only ones found. Cooking time would differ with thinner cuts of pork chops.

Making Smothered Pork Chops

Step One – Clean and season thick, bone-in pork chops with cayenne pepper, onion powder, garlic powder, sage, salt and pepper. Reserve one tablespoon of seasonings to add to flour for dredging.

smothered pork chops

Step Two – In a cast iron skillet, add oil and butter, sauté shallots and garlic cloves. (If you do not have a cast iron skillet, any skillet or frying pan will work.) Once shallots are translucent, remove shallots and garlic from the skillet. Set aside for later use.

smothered pork chops

Step Three – Add additional oil to the skillet, using a medium sized bowl, add flour and reserved seasoning to coat pork chops on both sides. Add seasoned and dredged pork chops to the skillet . Pan fry until medium golden brown on each side. DO NOT cook pork chops fully (145 degrees F.) as they will simmer and cook in the thick sauce in Step Four and Five.

smothered pork chops

How to Keep Pork Chops from Drying Out

  1. To ensure that your pork chops are tender and juicy, do not overcook. The internal temperature of the pork chops should be 145 degrees Fahrenheit. Use your meat thermometer to determine the proper internal temperature.
  2. The addition of butter aids in tenderizing and will make the pork juicy.
    (Why is my mouth starting to water?)

Making Thick Gravy for Smothered Pork Chops

Step Four – Add sautéed shallots and garlic back into the skillet. Add broth, heavy cream and browning sauce. (This is used to make my sauce a little darker, if your preference is a lighter sauce, omit the browning sauce). Lower the flame until the sauce has thickened.

smothered pork chops

Step Five – Once boiling and bubbly, add pork chops back into the skillet and baste continuously until the sauce has thickened. Look below on how to make the browning sauce which gives these pork chops a smooth, silky and dark texture. Wow, I can’t wait to inhale this!!!!

smothered pork chops

Step Six – Finely chop parsley, garnish onto top of Smothered Pork Chops. Serve it up with some rice, green beans and cornbread, just like grandma would make it. Here’s to you Shannon Sharpe!!!!

smothered pork chops

Alright now, these were very good!!!! This was quick, simple, and worth the time and effort!!! Give it a try and let me know how your Smothered Pork Chops turned out. In the comment section, upload your picture and let me see what you are working with. If there is something special out there to make, I will gladly tackle any request that you may have for me. I can’t wait to see what you got in store for me!!! Follow step by step visual directions on TikTok and Instagram.

Bye now,
Aunt Carmen

 

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