Smothered Pork Chops with Gravy
Craving a hearty and delicious meal that will leave your taste buds begging for more? Look no further than these mouthwatering Smothered Pork Chops with Gravy. This classic Southern dish is sure to become a favorite in your recipe rotation!
Ingredients:
- 4 bone-in pork chops
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1/4 cup all-purpose flour
- Salt and pepper to taste
Instructions:
- Season pork chops with salt and pepper.
- In a large skillet, heat oil over medium-high heat. Brown pork chops on both sides, then remove from skillet.
- Add onions and garlic to the skillet, cooking until soft.
- Sprinkle flour over the onion mixture and stir to combine.
- Slowly whisk in beef broth until smooth.
- Return pork chops to the skillet, cover, and simmer for 30 minutes or until pork is cooked through.
- Serve pork chops smothered in gravy, alongside your favorite sides.
Popular questions:
- Can boneless pork chops be used instead of bone-in? – Yes, boneless pork chops can be used, but adjust cooking time accordingly.
- Can chicken broth be substituted for beef broth? – Yes, chicken broth can be substituted, but the flavor will be slightly different.
- Can the gravy be made ahead of time? – Yes, the gravy can be made ahead of time and reheated when ready to serve.
- What are good side dishes to serve with this dish? – Mashed potatoes, green beans, or cornbread are great choices.
- Can the pork chops be seared before adding to the gravy? – Searing the pork chops adds extra flavor, but it’s not necessary.
- Can the recipe be doubled for a larger crowd? – Yes, the recipe can easily be doubled to serve more people.
- Can the pork chops be marinated beforehand? – Marinating the pork chops in a simple seasoning mix can enhance the flavor, but it’s not required.
- Can the gravy be thickened with cornstarch instead of flour? – Yes, cornstarch can be used as a thickening agent for the gravy.
- Can mushrooms be added to the gravy? – Yes, sliced mushrooms can be added for extra flavor and texture.
- Can the pork chops be cooked in a slow cooker? – Yes, pork chops can be cooked in a slow cooker for a tender, flavorful result.
Helpful tips:
- For extra flavor, sear the pork chops before simmering in the gravy.
- Add a splash of Worcestershire sauce or balsamic vinegar to the gravy for a tangy kick.
- Garnish with fresh herbs like parsley or thyme before serving for a pop of color.
- Adjust the seasoning of the gravy to suit your taste preferences.
- Serve the pork chops with creamy mashed potatoes or buttery biscuits for a comforting meal.
- For a healthier option, use lean pork loin chops instead of bone-in chops.
- Add a touch of paprika or cayenne pepper for a hint of heat in the gravy.
- Top the pork chops with caramelized onions or crispy bacon for added flavor and texture.
- Experiment with different herbs and spices in the gravy, such as rosemary or sage, for unique flavors.
- Double the gravy ingredients for extra sauce to smother the pork chops and sides.
Expert Secrets:
- Cook the onions low and slow to caramelize them for a richer flavor in the gravy.
- Deglaze the skillet with a splash of white wine before adding the beef broth for added depth of flavor.
- Use a meat thermometer to ensure the pork chops are cooked to a safe internal temperature of 145°F.
- Add a dollop of sour cream or heavy cream to the gravy for a creamy finish.
- Let the pork chops rest for a few minutes before serving to allow the juices to redistribute for a tender result.
- Sprinkle chopped green onions or chives on top of the smothered pork chops for a fresh, bright flavor.
- For a gluten-free version, use cornstarch or a gluten-free flour blend to thicken the gravy.
- For a smoky flavor, add a dash of smoked paprika or chipotle powder to the gravy mixture.
- For a more robust gravy, add a tablespoon of tomato paste along with the flour for a depth of flavor.
- For a finishing touch, drizzle a touch of truffle oil over the smothered pork chops for a luxurious flavor.
