Southern Smothered PORK CHOPS w/ Great GRAVY

VERY EASY Southern Smothered PORK CHOPS w/ Great GRAVY

Table of Contents: PORK

I like to make this recipe in an electric skillet, because I can make it quickly, and go do something else while it just simmers along all by itself!  It can also be made in a large, covered skillet on the cooktop.  In the beginning of the recipe, only brown the chops.  The actual cooking is done only after the recipe is made and covered with a tight lid.   This method of cooking is known as “smothering”.      The recipe is dedicated to its biggest fan, Mardie!

6 bone-in pork chops, trimmed of extra fat

Salt

Freshly ground black pepper

4 T. plain flour

1 large onion, sliced into rings

Paprika

3  cups water

Salt and pepper both sides of the pork chops.

Using a non-stick electric or regular skillet, brown the pork chops on both sides (no extra oil should be needed).

As soon as the pork chops are browned, use a spoon to sprinkle the flour over the tops of the pork chops.  Then, place the onion rings on top of the flour.

Sprinkle onions with a little extra salt & pepper; then sprinkle onions and pork chops with paprika to add color.

Add the water to the skillet; bring to a boil and cover. Then reduce the heat to simmer.  Cook on simmer until the pork chops are very tender and the gravy thickened.  Makes 6 servings.

Serve the gravy over hot white rice for a very old fashioned Southern supper!

If you like  “comfort food”, this definitely qualifies.  This was a recipe served often at my grandparents’ home when I was growing up.  I was extremely fortunate to live next door to them.