Smothered Pork Chops

8 Aug

One of my beau’s favorite dishes.. I would have been making these for a while now if I knew how simple they were to prepare! I took a recipe from “The Best of New Orleans” cookbook for chicken and adapted it for pork.

Time: 20 min prep, 90 min cook            Serves: 4


  • 4 bone in pork chops (boneless work too, just check an hour into cooking for tenderness)
  • 1/3 cup flour
  • 1/2 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1/4 tsp white pepper
  • 1 1/2 tbsp vegetable oil (I used canola)
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 2 garlic cloves, minced
  • 1 bay leaf fresh (or 2 dried)
  • 1 cup chicken stock
  • 2 green onions, white & tender green parts, thinly sliced

How to make it

  • Combine flour, salt, and peppers in a pie plate or similar.
  • Heat 1 tbsp oil in skillet over medium-high heat.
  • Dredge pork chops in flour mixture and place in skillet. Brown on each side for about 5 minutes. Remove to plate.
  • Add remaining oil to skillet. Add veggies and saute, stirring occasionally, for 5 minutes until softened.
  • Stir in chicken stock, scraping up any browned bits. Add bay leave. Return chops to pan along with any accumulated juices.
  • Bring to a simmer, then reduce heat to low. Cook, covered, stirring 2-3 times, for 1 1/2 hours or until very tender.
  • Discard bay leaf. If you’d like to thicken some of the sauce, remove skillet from heat and spoon desired amount into a small sauce pan over low heat. Add cornstarch to thicken to desired consistency .
  • Add green onions to pork chops. Serve with gravy or pan sauce spooned over top.

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