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Pork chops smothered in a cream gravy with sauteed peppers and onion and slow 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.
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
Ingredients
Instructions
- 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.
Source: http://deepsouthdish.com
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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!
ReplyDeleteWow...these look absolutely, sinfully amazing!! Delicious :D
ReplyDeleteLOVE THE NEW SITE!!!!!!
ReplyDeletewoooohoooo!Mary's goin' big time!! YOU GO GIRL!!!
So thrilled for you!!!!
~does the happy dance~
Christy :)
Of course I am a bit behind here,lol.
ReplyDeleteI just always went to my new thirty! lol
Christy
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!
ReplyDeleteMary, 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
well...a whole new blog? I have not been gone that long have I???? it looks great. congratulations girl!
ReplyDeleteOh yeah!!! This is what I need!
ReplyDeleteOMG! This looks delish! I love gravy!
ReplyDeleteOMG, 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!
ReplyDeleteMade this tonight for dinner ... just 1 word to describe it ... DE - LISH!!!
ReplyDeleteSo 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!
ReplyDeleteOh Mary...I'm drooling and we just finished dinner!
ReplyDeleteZOMG, I think I love you.
ReplyDeleteI 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.
Aww, I'm so glad & maybe thinking about your grandma will help get you on the mend too! Get well soon!!
ReplyDeleteWow! 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!
ReplyDeleteLOL, 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!!
ReplyDeleteThis 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!!
ReplyDeleteThank you so much! Glad you enjoyed the chops and thanks for taking the time to come back and comment - I really appreciate that!!
ReplyDeleteI 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.
ReplyDeleteI 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!!
DeleteMary is absolutely right. She got me hooked on Slap Ya’ Mama. I’d put that stuff on my Wheaties. Old Bay is really meant for seafood, and then only in moderation. I used to use Zatarains decades ago. It’ll be decades more ‘till I do that again: And then there’s Tony Chachere’s. I think Lott’s wife (Biblical) was the inspiration for Tony Chachere’s recipe. As I wrote in a professional column, “Tony Chachere’s is like a salt-lick… with a slight hint of whatever it was that you were trying to season.” Trying to expand my horizons, I prepared a recipe that included Tony Chachere’s. It was totally inedible. Normally, if you over-salt a soup, stew or a sauce, you just quarter a couple of potatoes and throw it into the pot. That will normally get the salt levels back down to normal. A tractor-trailer full of potatoes couldn’t have calmed this stuff down.
DeleteIf you have problems finding Slap Ya’ Mama, try looking in places like Whole Foods or World Foods. If that doesn’t work, look up the name and manufacturer on the internet. Then go to your local Piggly-Wiggly, Food Lion or whatever (not the big chains like Wally-Mart), with that information and ask them to consider carrying it. It couldn’t hurt.
Mary, I must rescind my last statement. I have since convinced the manager at our local Wally-Mart to carry “Slap Ya’ Mama.” He’s since thanked me because it’s flying off the shelves.
DeleteI also got them to carry my newly discovered favorite, Charleston Gourmet Berger Co. marinade. If you can get a hold of it, it’s worth a try: And it’s not just for burgers. I’m not a big fan of adding stuff to burgers, but this stuff is incredible. I also use it in my meatloaf concoction, not only as a marinade, but as a wet ingredient as well. It also works as a phenomenal steak marinade as well.
I also got Food Lion and Piggly-Wiggly to carry an old NY favorite called Salamida State Fair Spiedie Sauce. I won’t take up a lot of bandwidth with the details or its history. Suffice it to say, Spiedies are indigenous to the Binghamton, NY area. I’ve actually made Spiedies for the church and marinated the meat for almost 2 weeks at almost freezing temps. I top my Spiedie hoagies off with a few of slices of smoked provolone under the broiler. They’re epic!
Persistence does pay off. Have a great day. God bless.
Yes it does! Not a lot of folks will ask their stores to carry something - I sure do!! Haven't seen either one of those products here though.
DeleteYummy! 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!
ReplyDeleteThank you Linda!
DeleteWe cooked this last night and it was a HUGE HIT!!!! Kids loved it, husband loved it, I loved it. I thought we were going to hurt ourselves!!! Thanks for the recipe.
ReplyDeleteLOL!! So glad y'all enjoyed it Laura!
DeleteOh my....these sound so good! Pinning it!!
ReplyDeleteThanks for the pin Kim!
DeleteMary; Recently, I’ve been looking for ways to take pork chops to another level. I’m kinda’ pork-chopped out. Your recipe peaked my interest,a s they usually do. However, I don’t eat butter/cream sauces. I tried something a little different. For my fat base, I rendered ½ lb. of diced bacon. After the bacon is rendered, somewhat crisp, I drained it and put it aside for later use. I made up the rest of the fat base with some bacon grease and Crisco. I also used a little veggie stock in place of some of the water. To finish, I sprinkled some of the bacon bits over each plated pork chop. I served it with a wild and brown rice combo and steamed broccoli. My wife was really happy with that one. And if she’s happy, I’m happy.
ReplyDeleteGod bless.
You are a smart fella Chris! I keep telling my husband that if mama ain't happy, ain't nobody happy, but it doesn't seem to click in with him until it's too late LOL!! Your supper sounds great and is my kind of food!
DeleteMary,
DeleteYour hubby obviously didn’t read the instructions that every woman comes with. They’re simple.
Step 1: Tell me you love me.
Step 2: Do things to prove that you love me and want to see me happy.
Step 3: Repeat steps 1 and 2… often.
God bless.
You are one smart fella Chris!
DeleteI've made this before, but yours was the best ever. Hubby said it was additive.
ReplyDeleteI'm so happy to hear that he enjoyed the chops Sherry & thanks for taking the time to come back by and let me know!!
DeleteCooking them for 1 and a half hours does not dry them out? Seems like a long time to cook pork cops!
ReplyDeleteNo, not at this temperature and not if you're using a good bone-in chop. Course as always the actual time will depend on your oven and the thickness of your chops - the recipe says 1 to 1-1/2 hours, or until tender. Don't use boneless chops here - those are far to lean for braising and if you try to use them, then yes, they will be dried out!
Deleteyou said you used boneless chops for this recipe. But your previous response said boneless will dry out if cooked this long. How should I cook my boneless pork loin chops? I want them to be tender. Sorry if this is a silly question- new cook here! ;)
ReplyDelete-Rhonda-
I'm very new to cooking and have just started trying recipes out. This was a great recipe. I left my onions and peppers in the skillet the entire time. I used a can of chicken broth- no water. I also let my boneless chops simmer for close to an hour on the stove. Sooooo delish. My husband and I couldn't stop sampling the gravy. :) He said he could eat it everyday. Hahaha.... I made these to go over basmati rice with mac n cheese and asparagus. Pecan pie for dessert. It was a dinner for my hubbys first fathers day. But these pork chops set it off! Thanks Mary! Your page has earned a bookmark! Hahaha...
ReplyDelete-Rhonda-
Thank you Rhonda!
DeleteMade these last Sunday evening for dinner and they were delicious. I had some very thick, nearly a pound each pork chops that I was concerned would turn out tough. Especially since my wife had to work very late and I held the dish on warm for 2 1/2 hours. I served them over buttered egg noodles instead of rice with frozen mixed veggies and some garlic bread. The gravy got a bit thick, holding on low, but the pork didn't seem to mind and turned out tender even very well done. I have to try this again with a thinner cut of pork, maybe a pork steak. Dinner was good and the wife was pleased, which is always a win in my book. Thank you for another no-fail recipe.
ReplyDeletePretty sure my now fiancé proposed to me- solely based on this dish. It's his ultimate favourite :) am making it tonight and the kids walked by and said, "woah!!! That looks delicious". Your cookbook is like a bible in this house
ReplyDeleteWhat a delight to get your message first thing this morning Sharon! Thank you so much!!
DeleteMade this last night for dinner. My husband said "where has this gravy been all my life". I did put one small adobe pepper in the gravy but stayed true to the original recipe. It was so de-lish. The family loved it. Thanks Miss Mary for the recipe.
ReplyDeleteYou're welcome - love the addition too!
Delete