HOW TO COOK SMOTHERED PORK CHOPS
- Dredge the chops in seasoned flour then brown in a little oil on each side.
- Remove chops then mix a little of the seasoned flour into the hot oil.
- Whisk in chicken broth.
- Add chops back to the pan then bake low and slow.
That’s it! When you’re done, you’ll have a pan full of fork-tender pork chops smothered in velvety smooth, perfectly seasoned gravy.
A FEW NOTES ABOUT COOKING THIS RECIPE
- I use big, thick bone-in pork chops for this. If you are using thinner chops, you will likely need about 8 pork chops.
- You need to shake all the excess flour off really well to prevent the flour from falling off the chops and burning AND because we don’t want a thick battered chop because it would get gummy and yucky when slow-cooking in the gravy.
- DO NOT LET THE PAN BURN. Monitor the heat when you’re browning the chops. Your gravy will taste like the pan drippings so you don’t want to scorch the oil or have excess flour falling off the chops to burn in the oil.
- When browning the pork chops, I make sure one side is gloriously light golden brown then don’t worry too much about the other – I just give it a quick sear (then when I arrange the chops, I make sure the pretty side is facing up).
- If you’d like to add onions, sauté them in the oil after the chops have been browned, before you add the flour.
- We typically serve white rice with this but the gravy is glorious over mashed potatoes or egg noodles too.
