Knock your Socks Off Smothered Pork Chops Recipe

Recipe Instructions:

1. Start off by giving your pork chops a good rinsing in cold water. Next pat your pork chops dry with paper towels and set aside.
2. In a small bowl form your seasoning mixture by combining and mixing together seasoned salt, garlic powder, black pepper and paprika.
3. 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.
4. 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.
5. Now it’s time to form the onion gravy*. Without removing any dripping add sliced onions to the skillet and cook until browned. Add remaining flour to the skillet and a very small amount of water if necessary. Stir the onions and flour together until golden brown, paying careful attention not to burn the gravy.
6. Add two cups water or chicken broth to the onion gravy and stir. Bring to a boil over medium high heat. (taste test your gravy to see if it needs any additional seasoning, add, & mix well.) Return pork chops to skillet, reduce heat to simmer, cover and cook for about 1 hour. The meat is done when it’s tender. Add additional season to taste if necessary.

Serve with white rice or mashed potatoes. You’ll probably want to remove the pork chops from the pan and give the gravy a good whisking when done. Add chops back to gravy and serve! I would recommend making a double batch, it’s so good you’ll want seconds or left overs…

*Onions are totally optional. I usually make my gravy without them. Just skip the step if you’re not an onion fan.

**Recipe calls for a Cast Iron Skillet. I don’t own one and make this in deep frying pan and it comes out great.

Making Gravy – I learned how to make gravy from scratch from my father in law. Before he taught me I was a mess and my gravy would be super lumpy. The key is adding the flour to the oil and whisking all of the lumps out and SLOWLY adding your water or chicken broth while whisking. I also don’t add all of the flower that’s left over because I find it makes the gravy too thick for my liking. I add small amounts of flour to the oil until it gets the right consistency (a slightly runny paste). If your gravy is too thick, just add small amounts of water or broth until you reach the right consistency. If it’s too thin, then add small amounts of flour until right consistency is reached, but be careful of lumps.