VERY EASY Southern Smothered PORK CHOPS w/ Great GRAVY
Table of Contents: PORK
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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 Â cups water
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Salt and pepper both sides of the pork chops.
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Using a non-stick electric or regular skillet, brown the pork chops on both sides (no extra oil should be needed).
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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.
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Sprinkle onions with a little extra salt & pepper; then sprinkle onions and pork chops with paprika to add color.
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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.
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Serve the gravy over hot white rice for a very old fashioned Southern supper!
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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.
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