|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 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.
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!
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
- 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
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.
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Posted by Mary on August 5, 2009
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