PORK CHOPS SMOTHERED IN ONION GRAVY
This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan, though I've squeezed 6 smaller chops in before. I recommend you double the recipe because my husband eats them two at a time. Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.
Provided by Lolita Contreras Murrah
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
- Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
- Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
- Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 419.8 calories, Carbohydrate 19.7 g, Cholesterol 63 mg, Fat 26 g, Fiber 2.1 g, Protein 26.6 g, SaturatedFat 6.5 g, Sodium 709.1 mg, Sugar 3.1 g
SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY
Southern comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. Tastes great as gravy on mashed potatoes too!
Provided by TXRachel
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
- Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
- Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 358.8 calories, Carbohydrate 13.6 g, Cholesterol 95.7 mg, Fat 20.4 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 10.3 g, Sodium 828.5 mg, Sugar 3.1 g
SMOTHERED PORK CHOPS WITH GRAVY AND RICE
TASTY and DELICIOUS! Your family will love you for this dish! Flavors that blend for a good gravy. Just add a vegetable and you have your entire dinner! Easy preparation!
Provided by Seasoned Cook
Categories One Dish Meal
Time 1h30m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle pork chops with seasoning salt, salt and black pepper. Place in a baking dish.
- In a medium bowl mix cream of mushroom soup, sour cream, worcestershire sauce and milk. Pour over pork chops.
- Bake covered in a 350 degree oven for 1 hour. Remove from oven and sprinkle onion rings on top. Bake uncovered for 8 to 10 minutes.
- Serve pork chops and gravy over cooked rice.
- ENJOY!
SOUTHERN STYLE SMOTHERED PORK CHOPS WITH BUTTERMILK GRAVY- DEE DEE'S
These smothered pork chops are simply wonderful! We enjoyed these with mashed potatoes, fresh field peas, scalloped tomatoes and some nice fresh crusty french bread. Even though my photo only shows 2 chops, this recipe is for 4. I cut down the portions when I'm just cooking for 2.
Provided by Diane Atherton
Categories Steaks and Chops
Time 10m
Number Of Ingredients 12
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.
PORK CHOPS SMOTHERED IN MUSHROOM GRAVY
My mom used to make these for our family all the time. They are my favorite and are wonderful served with white rice.
Provided by gertc96
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, add the 2 tbs. of olive oil to coat the bottom of the pan and heat to medium high heat.
- Season both sides of the pork chops with your salt, pepper, seasoning salt, and garlic powder.
- Brown both sides of the pork chops in the skillet. About 5 minutes.
- Remove the porkchops from the skillet and add the can of soup and the milk. Mix it in good an be sure you scrape all the goodies off the bottom.
- After mixing this together good in the skillet return the pork chops and simmer on low for about 30 minute.
- Once the porkchops are done, the mushroom soup is a wonderful gravy to serve over the pork chops and the white rice if you choose to fix it as a side.
Nutrition Facts : Calories 373.2, Fat 26.8, SaturatedFat 7.8, Cholesterol 80.6, Sodium 567.4, Carbohydrate 7, Sugar 1.1, Protein 25.1
SMOTHERED PORK CHOPS WITH MUSHROOM GRAVY
Make and share this Smothered Pork Chops With Mushroom Gravy recipe from Food.com.
Provided by WaffleCrumbs
Categories Pork
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Use a skillet that is large enough to arrange pork chops in a single layer. Heat large skillet over medium high heat. Add 2 tablespoons olive oil to coat bottom of hot skillet.
- Use paper towel to pat pork chops dry, season with salt and pepper, and arrange in hot skillet in single layer. Cook until brown on first side, flip and brown on second side. Remove pork chops to a plate.
- Add remaining tablespoon of oil to skillet, add onions and mushrooms. As liquid is released, use spatula to loosen browned bits from bottom of pan. Stir occasionally until onions & mushrooms are soft. Sprinkle flour, garlic, and oregano over onion/mushroom mixture, stir and continue to cook for 1 minute. Stir in chicken broth, thyme, and bay leaf. Add browned pork chops back in along with any drippings. Bring to boil, reduce heat to low, and simmer 30-40 minute until pork is tender (a paring knife can be easily inserted with little resistence).
- Remove pork chops to platter and cover with foil. If sauce in skillet is too thin, increase heat to medium-high and cook uncovered, stirring frequently, until sauce thickens into gravy consistency, 5-10 minute If sauce is too thick, stir in additional chicken broth or water. Remove bay leaf and stir in parsley. Add salt to taste, if needed.
- Spoon gravy over pork chops. Extra gravy may be served in a bowl on the side. (Recipe makes almost 3 cups gravy.).
- Serve with egg noodles or mashed potatoes.
Nutrition Facts : Calories 504.6, Fat 29.1, SaturatedFat 7.6, Cholesterol 137.3, Sodium 437.7, Carbohydrate 13.2, Fiber 1.6, Sugar 2.8, Protein 46.8
SMOTHERED PORK CHOPS & GRAVY
When you're broke, you throw things together and hope for the best! This worked out to be yummy, according to my husband. The pork chops are good, but the gravy is what makes these different. This would be easy to double.
Provided by Jili7534
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet, heat oil, garlic, and a splash of Worcestershire, and brown the pork chops.
- Meanwhile, mix sour cream, soup, Worcestershire, salt, and pepper.
- When pork chops are done, pour mixture over chops and heat through.
- I served the chops with the gravy and gravy over baked potatoes, but you might like mashed potatoes or rice.
SMOTHERED PORK CHOPS WITH BLUE CHEESE-APPLEJACK GRAVY
Steps:
- Cook bacon in a heavy skillet over medium heat until crisp. Transfer to paper towels. Spoon off 1 tablespoon drippings from skillet and reserve; discard all but 2 tablespoons of the remaining drippings in the skillet. Add onions to skillet and sauté until golden, about 15 minutes. Push onions to one side of the skillet; add apples and sugar to the skillet and sauté until apples are golden, about 20 minutes. Transfer onions and apples to a bowl. Heat 1 tablespoon reserved bacon drippings in the same skillet. Add flour and stir 1 minute. Gradually whisk in juice, broth, and applejack. Boil until gravy thickens, whisking frequently, about 4 minutes. Add cheese and whisk until melted. Season with salt and pepper. Add onion mixture to gravy and stir until heated through. Remove from heat. Cover and keep warm. Season pork with salt and pepper. Heat a large nonstick skillet over medium heat. Add pork and sauté until cooked through, about 6 minutes per side. Transfer to bowl, pour gravy over chops. Top with bacon and serve.
SMOTHERED PORK CHOPS IN RED EYE GRAVY
This is an all time favorite dish of ours. To get maximum flavor do not use an expensive cut of pork chop such as center cut. You need to use the "assorted, family pack" bone-in type chop. You also must brown your chops VERY well. Well browned chops are another secret to this dish. I was always doubtful that I would like this type of recipe when I would see it in cookbooks. DH saw this recipe on a cooking show and decided to try it. We enjoy this as a late morning brunch or a Sunday supper. The prep time includes the cooking time for the grits. Treat yourself and use the old fashioned grits and not instant. There is no comparison between the two. It is a long cooking time but is well worth it.
Provided by Luby Luby Luby
Categories Pork
Time 2h20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Season pork chops heavily.
- In large skillet brown pork chops until mahogany in color (this will probably take about 45 minutes to 1 hour).
- Add coffee to skillet.
- Cover, reduce heat and simmer until fork tender (about 1 hour).
- Serve over hot cooked grits.
Nutrition Facts : Calories 230, Fat 14.3, SaturatedFat 4.9, Cholesterol 75, Sodium 79.2, Protein 23.2
MAMA'S COUNTRY SMOTHERED PORK CHOPS & GRAVY
This is MY VERSION of my Mama's Smothered Pork Chops, with a few added ingredients. As a child we raised & killed our own hogs, & Pork was the meat we ate the most of. Smothered Pork Chops was always an all time CHILDHOOD & FAMILY FAVORITE served over rice. My versions adds a few other ingredients. Mama's Gravy was always VERY...
Provided by Rose Mary Mogan
Categories Steaks and Chops
Time 1h35m
Number Of Ingredients 18
Steps:
- 1. Daddy always had to use a HAND saw to cut through the bones to cut the pork chops, as we never had an electric saw. We had both fresh and smoked meats all through the winter because of the hog killing daddy did during the late fall.
- 2. Combine all the spices into a small bowl and stir to blend together. Then set aside till needed.
- 3. Place pork chops on a large platter & Using about half of the spice mixture blend, liberally sprinkle and season each side of the pork chops.DO NOT CONTAMINATE THE REMAINING SPICE BLEND WITH WET FINGERS, THEN YOU CAN SAFELY USE REMAINING SPICE BLEND AT A LATER TIME. Then flip chops to other side and season equally as well. If there is seasoning left over, store in a small snack bag for a later use, or add to small spice bottle. ALLOW PORK CHOPS TO SIT AND MARINATE IN SEASONING AT LEAST 15 TO 20 MINUTES IF POSSIBLE to enhance the flavor of the chops. Note- Prep time does not include the marinating time.
- 4. Once the time has elapsed, sprinkle the chops with flour, and coat evenly on each side.
- 5. Then add oil to large skillet, I used a 16 inch skillet and was able to cook 6 chops at once. Bring oil to medium high heat, then add the pork chops.Cook About 5-7 minutes.
- 6. Cook until browned on one side and then flip to other side and allow to brown. then remove from heat to a plate or platter. Do not need to fully cook chops because they will simmer about 45 minutes to an hour when they are all browned.
- 7. Peel and slice onions & peppers into desired thickness. Now add all of the chops back into skillet, and any flour left from dredging the chops, then add the sliced peppers and onions, mushrooms, the beef broth, and milk and stir to blend mixture together. Cover with a lid.
- 8. Reduce heat to very low, and stir periodically to prevent mixture from sticking to bottom of skillet. If a thicker gravy is desired after chops have cooked after about 35 minutes, make a paste of the flour and equal parts water, and pouring through a strainer to remove any lumps, slowly add the thickened mixture into the gravy. Stir until it is blended together. Taste & add additional salt and pepper if desired.
- 9. Remove the chops if needed to completely stir the gravy. If a more robust color is desired for the gravy add the kitchen bouquet, about 1/2 to 1 teaspoon at a time till desired color is reached. Continue to simmer, return chops to gravy, cover and continue to cook over low heat until chops are tender.
- 10. Serve with hot home made biscuits, Rice and vegetables, and enjoy these tender and juicy chops. Garnish as desired.
SMOTHERED PORK CHOPS IN ONION GRAVY
Another southern delight... Quick and easy and did I say "Oh so good". Served over biscuits.
Provided by Michael Jordan @mjordanlmj
Categories Gravies
Number Of Ingredients 9
Steps:
- season chops with salt and pepper to taste and coat in flour. Add to preheated skillet of olive oil on med high heat and brown both sides. Approx. 5-9 minutes per side remove from skillet and set aside.
- Add onions to hot grease and cook onions till they are translucent. Drain off excess grease on onions and add 4 tablespoons of flour (I just used the flour left when I coated the chops) to the onions and brown the flour.Add the soup and 4 cans of milk. and stir until it is creamy. Your may have to add more milk as needed, but not to where it is runny
- Add the pork chops, should be covered with the gravy.Add a couple of dashes of pepper on top and sprinkle with the parsley and cover. Simmer for about 20 minutes on med high.
- Start your biscuits now . After 12 minutes plate your chops on top of a split biscuit and cover with the onion gravy.
SMOTHERED PORK CHOPS IN MUSHROOM GRAVY
I use to make this once a week when my boys were growing up, I had to modify the amount for 2 since that's all I have to cook for now :( but it's still as tasty as it was when they were all home! :) ENJOY!! Sorry I don't have a pic of this recipe, so I borrowed one of a before shot. I will post one as soon as I make it again....
Provided by Shawn A
Categories Steaks and Chops
Time 1h25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350, and preheat pan with EVOO ( I use a cast iron skillet) if you dont have one you will need to grease a baking pan.
- 2. Beat eggs, add buttermilk and mix
- 3. Season chops with seasoning salt and pepper
- 4. Dip chops into egg mixture then into flour, pan fry until golden brown
- 5. While the chops are frying mix up the 2 cans of soup and milk
- 6. After the chops browned drain any extra oil from pan if using a cast iron skillet, if not remove chops from pan and place into a greased baking pan, pour mushroom mixture over top of chops and cover
- 7. Bake covered for 45 minutes then remove cover and cont. to bake for another 15 minutes
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