Classic Southern Smothered Pork Chops
This recipe features pan-fried pork chops covered in a simple but super savory onion gravy.
- Serves: 4 persons
- 4large pork chops (about 1 1/2 inches thick)
- 1teaspoon poultry seasoning
- Salt (to taste)
- Black pepper (fresh ground, to taste)
- 2tablespoons vegetable oil
- 1tablespoon butter
- 1large yellow onion (sliced)
- Pinch of salt
- 4cloves garlic (finely minced)
- 1rounded tablespoon flour
- 1 ½cups chicken broth
- ¼cup buttermilk
- ¼cup water
Step 1Gather the ingredients.
Step 2Season the pork chops on both sides with the poultry seasoning and salt and pepper to taste.
Step 3Heat the oil in a large frying pan over medium-high heat. When the oil is hot, brown the pork chops well, about 5 minutes per side. A good sear helps to keep the moisture inside and the chops tender and juicy; don't cover the pan when searing as it will make the chops sweat and become soggy.
Step 4Remove the chops from the pan and reserve on a plate.
Step 5Pour off the excess oil and place the pan back on the stove over medium heat. Add the butter and the onion, along with a big pinch of salt.
Step 6Sauté for about 10 minutes, or until the onions are well browned. The onions need to caramelize for the best flavor.
Step 7Stir in the minced garlic and cook for 1 minute.
Step 8Stir in the flour and cook for 2 minutes.
Step 9Add the chicken broth, buttermilk, and water. As the mixture comes to a simmer, use a wooden spoon to scrape any browned bits from the bottom of the pan.
Step 10Turn the heat to low and let the onion gravy gently simmer for 15 minutes. Add a splash of water if it seems to be getting too thick.
Step 11Add the pork chops and any juices back into the pan and coat with the gravy. Cook for about 10 to 15 minutes, or until the pork is done. The internal temperature must reach at least 145 F for a safe level of doneness. Taste for seasoning and adjust if needed.
Step 12Enjoy pork chops over white rice and topped with onion gravy.