Wednesday, August 5, 2009

Smothered Pork Chops with Cream Gravy

Pork chops smothered in a cream gravy and dressed with some sauteed peppers and onion, are then baked low and slow, though the dish can also be low simmered on the stovetop.

Smothered Pork Chops with Cream Gravy

We 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.

Do use the bone-in chops if at all possible for the most flavor. Boneless chops are of course acceptable - and that is what I used here in fact, simply because that is what I had on hand, but my preference is always bone-in because they do make a big difference in flavor. Keep in mind, boneless chops usually mean a shorter cooking time.

First things first, we're gonna sear some nice chops in a large skillet over medium heat. Sprinkle both sides with salt and pepper; remove to a baking dish and add the onion and green pepper to the skillet. Saute until lightly caramelized. Transfer to the top of the chops; sprinkle with Cajun seasoning.


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. Add the water to the half and half, and slowly pour into the flour mixture, stirring constantly.


Cook and stir for 5 minutes. Pour over the chops, covering completely. Cover the dish and bake at 325 degrees for 1 to 1-1/2 hours or until tender. Can also slow simmer on the stovetop in a covered skillet - just check it occasionally to make sure it is not sticking.


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 just a tad of pure butter and salt. Enjoy!


If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Smothered Pork Chops with Cream Gravy

©From the Kitchen of Deep South Dish
Prep time: 15 min |Cook time: 1 hour 30 min | Yield: About 4 to 6 servings

Ingredients
  • 4 to 6 bone-in pork chops
  • 2 tablespoons of olive or canola oil
  • Kosher salt and freshly cracked black pepper, to taste
  • 1/2 of a large sweet Vidalia or yellow onion, sliced
  • 1/2 of a large green bell pepper, sliced
  • Sprinkling of Cajun seasoning (like Slap Ya Mama)
  • Butter to equal a total of 1/2 cup fat
  • 1/2 cup of all purpose flour
  • 2 cups of water
  • 2 cups of half and half or milk
  • Hot cooked rice
Instructions

Preheat oven to 325 degrees (can also finish this on the stovetop, if desired).

Heat oil in a large skillet over medium heat. Add the chops and sear, sprinkling the top with salt and pepper. Turn and sear on the other side; season that side also. Remove to a baking pan.

Add the onion and green pepper to the skillet and saute until lightly caramelized. Transfer to the top of the chops; sprinkle with Cajun seasoning.

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. Add the water to the half and half, and slowly pour into the flour mixture, stirring constantly. Cook and stir for 5 minutes. Pour over the chops, covering completely.

Cover the dish and bake at 325 degrees for 1 to 1-1/2 hours or until tender. Can also slow simmer on the stovetop in a covered skillet - just check it occasionally to make sure it is not sticking. Serve over a bed of rice or with mashed potatoes.


Source: http://deepsouthdish.com

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©Deep South Dish
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Posted by on August 5, 2009

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22 comments:

  1. Looks like perfect comfort food to me, Mary- I love the fact that you didn't roll the chops in flour first before you browned them. I love your addition of onions and peppers, so I will be trying this! Yum!

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  2. Wow...these look absolutely, sinfully amazing!! Delicious :D

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  3. LOVE THE NEW SITE!!!!!!


    woooohoooo!Mary's goin' big time!! YOU GO GIRL!!!

    So thrilled for you!!!!

    ~does the happy dance~

    Christy :)

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  4. Of course I am a bit behind here,lol.

    I just always went to my new thirty! lol

    Christy

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  5. You really must come and move in with us! I insist! What a fab recipe....being from Iowa originally and Italian, pork runs in my blood. My hubbie is a (near) Southerner (from the furthest south of Ohio before crossing the river into West Virginia!), he's a fanatic about cream gravy over meats!

    Mary, if I haven't already asked you, there is a little special something over on my Aug. 5th post for you. Thanks for being my new foodie friend! Wuv ya, mwah! Roz

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  6. well...a whole new blog? I have not been gone that long have I???? it looks great. congratulations girl!

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  7. Oh yeah!!! This is what I need!

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  8. OMG! This looks delish! I love gravy!

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  9. OMG, my boyfriend will love this even more than the tomato and bacon pie. I may even get flowers or jewelry for making him this dish - lol!

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  10. Made this tonight for dinner ... just 1 word to describe it ... DE - LISH!!!

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  11. So glad you enjoyed it!! It's a favorite of ours too. Thanks so much for taking the time to come back and leave a comment about it. You are the best!

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  12. Oh Mary...I'm drooling and we just finished dinner!

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  13. ZOMG, I think I love you.

    I am sick as, well really sick, and I had pork chops, but my original plan wasn't gonna work. This did, OH MY how this works.

    I didn't have bones in my chops (and I totally agree with you, bones = yummy), so I rendered some bacon, after I seared the chops, before I put in the veggies. I also used stock instead of water.

    You are a goddess, it tastes like my grandmama cooked for me, and I cannot even begin to express what this means to me. Thank you so much.

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  14. Aww, I'm so glad & maybe thinking about your grandma will help get you on the mend too! Get well soon!!

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  15. Wow! Sooo much better than with that Cream of Crap soup. I've made this twice in last couple of weeks with rice and squash. I HIGHLY recommend ya'll!

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  16. LOL, I had to chuckle cuz I use that soup plenty enough believe me, but you're right, I think this recipe is pretty good without it. Glad you enjoyed it!!

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  17. This was soooo delicious! I made it for dinner tonight, and I will definitely be making again. The pork chops were so tender, and the gravy complimented them nicely. I served them over rice, and everyone loved it. Thanks!!

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  18. Thank you so much! Glad you enjoyed the chops and thanks for taking the time to come back and comment - I really appreciate that!!

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  19. I can't get Slap ya mama seasoning here and since I am not familiar with the flavor of it I wondered if the taste is close to either Old Bay or Tony Chachere's Creole or maybe Zatarains Creole. If I can't get the real thing then I'd like to get close to it.

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    1. I just so love that blend from Slap Ya Mama - it's essentially the usual salt, garlic powder, and peppers, but the formula they use is so well blended that it makes it versatile, almost like an all purpose seasoning. I had dinner tonight with my son & he said he loves to sprinkle some in his eggs. I would say that Tony's is probably the closest though I have to say it's different too. Tony's seems to have more salt, Slap Ya Mama less salt, more pepper and nice touch of garlic. I hope one day you get to try it!!

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  20. Yummy! I love my chops smothered...but I actually like pretty much anything with gravy...that's a total fat girl tendency that goes along with being born and raised in the South, I think. ;) Great recipe. I love your blog so much!

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