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.
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 cup all-purpose flour
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 teaspoon cayenne
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 pork chops ¾-inch thick, bone-in
- Vegetable Oil
- 1 cup chicken broth
- ½ cup heavy whipping cream
- Chopped fresh flat-leaf parsley for garnish, optional
- Put the flour in a pie plate and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork .
- Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
- Heat a large saute pan or cast iron skillet over medium heat and coat with the oil.
- 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.
- Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings.
- Mix the flour into the fat to dissolve and then while whisking, slowly pour in the chicken broth.
- Stir in the heavy whipping to make a creamy gravy.
- Place the pork chops on a platter and pour the gravy over the top.
- Garnish with parsley, if you wish.