|Pork chops smothered in a cream gravy with sauteed peppers and onion and slow simmered on the stovetop.|
Smothered Pork Chops with Cream GravyWe love our smothered foods in the south. Course, we southerners get accused all the time of either frying everything or else giving it a heavy dousin' of gravy. Well, they are both true - to a degree.
Frying we'll have to address at another time. Today it's all about smothering some chops in a delicious cream gravy. These are certainly an indulgent and incredibly delicious way to serve pork chops, and truly southern to the core. Some like to dredge their chops in flour before browning them, but I prefer the simple sear of the naked meat.
Bone-in chops are my preference, so do use them if at all possible for the most flavor. Keep in mind that substituting boneless chops usually means an adjustment in the cooking time.
First things first, we're gonna sear some nice chops in a large skillet over medium heat. Sprinkle both sides with salt, pepper and Cajun seasoning. Remove and set aside.
Add the onion and green pepper to the skillet. Saute until lightly caramelized and transfer to the top of the chops.
In the same skillet, add enough butter to bring fat to 1/2 cup total. Stir in the flour until fully incorporated and no lumps remain; cook, stirring constantly until roux reaches desired color, somewhere between cream and light brown.
Add the water to the half and half, and slowly pour into the flour mixture, stirring constantly. Cook and stir for 5 minutes.
Return chops to the skillet and turn to coat. Cover and simmer on medium to medium low, checking occasionally to prevent sticking. May also cover the dish and bake at 325 degrees for about 1 hour, or until tender.
Serve the chops right on top of a bed of rice and add a nice green veggie or side salad. I served mine here with rice and steamed broccoli, with only a bit of pure butter and some salt.
Recipe: Smothered Pork Chops with Cream Gravy©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 30 min | Yield: About 4 to 6 servings
- 4 to 6 bone-in pork chops
- 2 tablespoons olive or canola oil
- Kosher salt, freshly cracked black pepper, and Cajun Seasoning, to taste
- 1 cup sliced Vidalia or other sweet or yellow onion
- 1 cup sliced green bell pepper
- Butter added to pan to equal a total of 1/2 cup fat
- 1/2 cup all-purpose flour
- 2 cups water
- 2 cups half and half or milk
- Hot cooked rice
- Pinch dried parsley, for garnish, optional
Heat oil in a large skillet over medium heat. Season chops on both sides with salt, pepper and Cajun seasoning; brown both sides, remove and set aside. Add the onion and green pepper to the skillet and saute until lightly caramelized. Transfer to the top of the chops.
In the same skillet, add enough butter to bring fat to 1/2 cup total. Stir in the flour until fully incorporated and no lumps remain; cook, stirring constantly until roux reaches desired color, somewhere between cream and light brown. Combine water and half and half, and slowly add to roux, stirring constantly. Cook and stir for 5 minutes. Return chops to skillet and turn to coat. Cover and simmer on medium low, for 20 to 30 minutes, or until tender and cooked through, checking occasionally to prevent sticking. Total time will depend on thickness of pork chops. Remove chops and plate; whisk gravy before spooning over chops. Garnish with parsley, if desired.
Cook's Notes: May also transfer to baking dish and bake in preheated 325 degree F oven for about 1 hour, or until tender.
Requires Adobe Reader - download it free!©Deep South Dish
☛ Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Spicy Maple Balsamic Glazed Pork Chops
Easy Pork Chop and Onion Bake
Fall Off the Bone Oven Baked Pork Spareribs
Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, please do not copy and paste to repost or republish elsewhere such as other Facebook pages, blogs, websites, or forums without explicit prior permission. All rights reserved.