creamy smothered pork chops cooked in onion gravy in baking dish on dark oak wooden table with fork and knife, flat lay, free space
Southern Smothered Pork Chops
Ingredients:
4 thick bone-in pork chops
To taste salt and pepper
¼ cup vegetable oil
1 cup flour
1 yellow onion, sliced
1 tbsp. garlic, minced
2 tbsp. butter
2 ½ cups chicken stock
½ cup heavy cream
2 tbsp. Worcestershire sauce
1 tsp. cajun seasoning
Directions:
Season both sides of the pork chops with salt and pepper. Dredge all sides of the pork chops in flour and set them aside to rest.
Heat the oil over medium-high heat in a cast-iron skillet. Work in batches based on your skillet size, and pan-fry the pork chops for about 4 minutes on each side or until browned. Set the pork chops aside.
Scrape up all the brown bits from the bottom of the skillet, and add sliced onions and sauté until browned and softened. Add the minced garlic to the skillet and continue sautéing for 1 to 2 more minutes; push the onions and garlic to the side.
Pour in the Worcestershire sauce. Melt the butter in the empty side of the skillet and whisk in the flour. Let the flour cook and absorb the butter, and then stir in the onions until fully coated.
Slowly pour in the chicken stock, continuing to stir until a thick gravy begins to form.
Stir in the cajun seasoning, reduce the heat to medium-low, and stir in the heavy cream. Return the pork chops to the skillet, cover and simmer for about 30 minutes, or until they are tender and reach an internal temperature of at least 145 F.
