Southern Smothered Pork Chops and Rice Recipe

Our soul food southern smothered pork chops features juicy pork chops pan fried until golden brown and smothered in a brown onion gravy.

Prep Time20

Cook Time30

Total Time50

Course: Main Course

Cuisine: Soul Food, Southern

Servings: servings

Calories: 871kcal

Ingredients

4 pork chops bone-in, thick cut
1 tablespoon Diamond Crystal kosher salt
1 tablespoon black pepper
½ tablespoon granulated garlic
½ tablespoon granulated onion
1 teaspoon seasoned salt
½ teaspoon cayenne pepper
1 ½ cups all purpose flour
½ cup vegetable oil

Gravy

1 medium white onion sliced into half moons
3 cloves garlic minced
2 tablespoons vegetable oil reserved
2 tablespoons seasoned flour reserved
2 cups chicken stock divided
½ cup heavy cream

Instructions

Prepare the Seasoning Mix: In a small bowl, combine kosher salt, black pepper, granulated garlic, granulated onion, seasoned salt, and cayenne pepper. Mix well. Set aside ¼ of the seasoning mixture, to be added to the flour later.
Season Pork Chops: Pat pork chops dry with paper towels. Sprinkle remaining ¾ of the seasoning mix evenly over both sides, pressing it in gently.
Dredge: In a shallow dish, add the all-purpose flour. Use ¼ of the seasoning mix to season the flour. Set aside 2 tablespoons of the seasoned flour, to be used later for the gravy. Dredge each pork chop in the remaining seasoned flour, shaking off any excess.
Fry: In a large cast iron skillet, heat vegetable oil over medium-high heat. Once hot (around 350°F (175°C)), add chops in batches, being careful not to overcrowd the pan. Fry for 3-4 minutes on each side or until golden brown and cooked through (an internal temperature of 145°F (63°C)). Transfer to a plate and cover with foil to keep warm.
Prepare Gravy: Drain all of the oil except for 2 tablespoons. Add sliced onions to the pan, and sauté in the remaining oil over medium heat until softened and caramelized, about 5-7 minutes. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Make the Roux: Sprinkle the reserved seasoned flour (2 tablespoons) into the skillet with the onions and garlic, stirring constantly for about 1-2 minutes to cook out the raw flour taste.
Add Broth: Gradually whisk in 1 ½ cups of chicken stock, making sure to deglaze the pan by scraping up any browned bits from the bottom. Bring the mixture to a simmer, then reduce the heat to low.
Add Heavy Cream: Stir in the heavy cream and continue to cook until gravy thickens, adding more chicken stock if needed to reach the desired consistency.
Serve: Return chops to the skillet, spooning gravy over them. Let them warm through for a few minutes. Serve with gravy, accompanied by your favorite side dishes.

Notes

Pork Chop Thickness: Use pork chops that are the same thickness so they cook evenly.
Gravy Consistency: If your gravy is too thick, add a little more chicken stock or water and stir. If it’s too thin, let it cook a little longer to thicken.
Pan Scraping: When making gravy, scrape up the browned bits from the bottom of the pan. They add great flavor.

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