Smothered Pork Chops

This recipe was originally shared at Kristen’s blog!


Do you ever struggle with what to fix for dinner? I do! It doesn’t matter that I like to cook and try new foods either.

 I cycle through the same few dinner recipes until we are on the verge of a burn out.  Recently,  I was browsing the Food Network site and saw a recipe for smothered pork chops. I thought they looked yummy and we eat a lot of chicken so I thought that would be nice to fix for a change.I made them and now we love them and they will be one of “those” recipes I was talking about.

smothered pork chops

 Next time I fix these I will be adding mushrooms. My husband LOVES them and likes to tell me which recipes would be great with them. I am not a big fan of them but I’ll add them just because he asked me to.

I fried my pork chops till they were fully cooked and placed them on a platter with the sauce poured on top. I love my cast iron skillet for recipes like these, but it’s not mandatory. Serve these with potatoes and a vegetable and you’ve got a delicious meal!

I hope you add these smothered pork chops to your “to make for dinner ” list. Don’t forget to “pin” it so you know where to find it. I adapted the recipe from here.

Smothered Pork Chops
  1. 1 cup all-purpose flour
  2. 2 tablespoons onion powder
  3. 2 tablespoons garlic powder
  4. 1 teaspoon cayenne
  5. 1 teaspoon salt
  6. ½ teaspoon freshly ground black pepper
  7. 4 pork chops, ¾-inch thick, bone-in
  8. Vegetable Oil
  9. 1 cup chicken broth
  10. ½ cup heavy whipping cream
  11. Chopped fresh flat-leaf parsley, for garnish, optional
  1. Put the flour in a pie plate and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork .
  2. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
  3. Heat a large saute pan or cast iron skillet over medium heat and coat with the oil.
  4. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry on each side until golden brown and cooked thoroughly.
  5. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings.
  6. Mix the flour into the fat to dissolve and then while whisking, slowly pour in the chicken broth.
  7. Stir in the heavy whipping to make a creamy gravy.
  8. Place the pork chops on a platter and pour the gravy over the top.
  9. Garnish with parsley, if you wish.
Pics and Pastries
Pork Chops


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