In the South, “smothered” means the meat is browned first and then slowly simmered in a rich, onion-heavy gravy until it’s tender enough to cut with a fork. Unlike the “fried” style, this is all about the sauce and the melt-in-your-mouth texture of the pork.
The secret to a great smothered chop is the onion-to-gravy ratio. You want enough onions to practically be a side dish themselves.
Southern Smothered Pork Chops
1. The Ingredients
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4 Center-cut Bone-in Pork Chops (about 1-inch thick)
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1/2 cup All-Purpose Flour (seasoned with salt, pepper, and garlic powder)
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2 large Yellow Onions (thinly sliced)
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2 cloves Garlic (minced)
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2 cups Chicken Broth (or warm water)
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1/4 cup Vegetable Oil or Lard
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1 tablespoon Butter
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Optional: A splash of heavy cream for a silkier finish.
2. Step-by-Step Instructions
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