Smothered Pork Chops2012-11-30
- Serves: 4
- Prep Time: 15m
- Cook Time: 60m
- Ready In: 1:15 h
Pork Chops, smothered in delicious gravy. A perfect soul food inspired dish for Black History month. This recipe was originally made by my grandmother in Alabama.
- 4 3/4" to 1" Thick Pork Chops
- 1 Vidalia Onion, thinly sliced
- 2 Teaspoons Seasoned Salt
- 2 Teaspoons Garlic Powder
- 1/2 Teaspoon Black Powder
- 1/2 Teaspoon Paprika
- 1/2 Cup Self Rising Flour
- 1/2 Cup Vegetable Oil
- 3 Cups Hot Water
In a small bowl form your seasoning mixture by combining and mixing together seasoned salt, garlic powder, black pepper and paprika.
Rub about 3/4 teaspoon of seasoning on each pork chop. Next thoroughly coat each piece of meat with flour and set aside. Save all leftover seasoning for later use in onion gravy.
Heat vegetable oil in heavy skillet over medium-high heat. When the skillet is hot enough add pork chops and brown on each side for about three minutes. Once your meat is browned remove it from the skillet and allow to cool on a plate covered with paper towels.
Now it's time to form the onion gravy. Without removing any dripping add sliced onions to the skillet and cook until browned. Add in the additional seasoning and stir well. Add remaining flour to the skillet and a very small amount of water if necessary. Create a roux, by stirring the onions and flour together until golden brown, paying careful attention not to burn the gravy.
Slowly add two cups of water to the onion gravy and stir. If necessary, slowly add an additional cup of water. Bring to a boil over medium-high heat. Return pork chops to skillet, reduce heat to simmer, cover and cook for about 30 minutes. Turn the meat over, and cook for an additional 30 minutes. The meat is done when it's tender.
Serve the smothered pork chips over cooked rice with your favorite vegetable side dish and cornbread.