SMOTHERED FRIED PORK CHOPS

I remember the first smothered pork chop I ever tasted. It was in a makeshift restaurant in rural Georgia near Savannah. It was such an odd little restaurant that had I not been with my friends from the area, I would have never known it was there. I remember the smothered pork chop was bone-in and cut pretty thinly. I think that actually tasted better than the thick ones. A thinner-cut pork chop is nice and crispy when fried. Man, was it good. I can’t remember much else about the smothered pork chops, but they were tasty. I wanted to try and make some myself, so I came up with this recipe. It came out pretty well, too, so check it out.

Pan-fried and smothered in a savory scratch onion gravy, these southern style Pork Chops are going to be a family favorite any night of the week!

These pan-fried pork chops with gravy are juicy and full of flavor like you wouldn’t believe. You can use your favorite piece of pork, but bone-in chops are my favorite. I’ll walk you through step by step cooking up this easy Southern-style recipe with ease.

Pork is lean meat and depending on the cut you choose, a quick brine may be helpful to keep the chops tender and juicy.

Ingredients:

6-8 center cut pork chops

1/2 sliced onion

1/2 sliced yellow, red peppers

1/2 chopped green pepper

1 stalk chopped celery

1 tsp minced garlic

2-3 sprigs fresh thyme

Chicken broth

Old bay (Cajun seasoning)

Black pepper

Paprika

Flour

Cooking oil

Salt to taste

Directions:

Season chops with old bay, paprika, black pepper. Lightly dust with flour.

Bring a heavy pan to med-high heat. Cook chops on each side for 3-4 minutes until golden brown and crispy. Set aside.

In the same pan, add the vegetables and sautee until softened.