Best 7 Smothered Pork Chops Gravy Recipes

PORK CHOPS SMOTHERED IN ONION GRAVY

Steps:

• Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
• Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
• Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
• Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY

Steps:

• Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
• Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
• Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

SMOTHERED PORK CHOPS WITH GRAVY AND RICE

Steps:

• Sprinkle pork chops with seasoning salt, salt and black pepper. Place in a baking dish.
• In a medium bowl mix cream of mushroom soup, sour cream, worcestershire sauce and milk. Pour over pork chops.
• Bake covered in a 350 degree oven for 1 hour. Remove from oven and sprinkle onion rings on top. Bake uncovered for 8 to 10 minutes.
• Serve pork chops and gravy over cooked rice.
• ENJOY!

SOUTHERN STYLE SMOTHERED PORK CHOPS WITH BUTTERMILK GRAVY- DEE DEE'S

Steps:

• 1. Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. RESERVE THE LEFTOVER SEASONED FLOUR MIXTURE FOR THE GRAVY.
• 2. Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil. I usee an iron skillet, it's heavy and you can count on an even heat. I'm pretty sure it's a southern thang as well.
• 3. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 to 4 minutes on each side until golden brown.
• 4. Remove the pork chops from the pan and add a little sprinkle of seasoned flour (about 2 spoonfulls) to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper; garnish with chopped parsley and/or chopped green onions before serving.

SMOTHERED PORK CHOPS & GRAVY

Steps:

• In a skillet, heat oil, garlic, and a splash of Worcestershire, and brown the pork chops.
• Meanwhile, mix sour cream, soup, Worcestershire, salt, and pepper.
• When pork chops are done, pour mixture over chops and heat through.
• I served the chops with the gravy and gravy over baked potatoes, but you might like mashed potatoes or rice.

SMOTHERED PORK CHOPS WITH BLUE CHEESE-APPLEJACK GRAVY

Steps:

• Cook bacon in a heavy skillet over medium heat until crisp. Transfer to paper towels. Spoon off 1 tablespoon drippings from skillet and reserve; discard all but 2 tablespoons of the remaining drippings in the skillet. Add onions to skillet and sauté until golden, about 15 minutes. Push onions to one side of the skillet; add apples and sugar to the skillet and sauté until apples are golden, about 20 minutes. Transfer onions and apples to a bowl. Heat 1 tablespoon reserved bacon drippings in the same skillet. Add flour and stir 1 minute. Gradually whisk in juice, broth, and applejack. Boil until gravy thickens, whisking frequently, about 4 minutes. Add cheese and whisk until melted. Season with salt and pepper. Add onion mixture to gravy and stir until heated through. Remove from heat. Cover and keep warm. Season pork with salt and pepper. Heat a large nonstick skillet over medium heat. Add pork and sauté until cooked through, about 6 minutes per side. Transfer to bowl, pour gravy over chops. Top with bacon and serve.

MAMA'S COUNTRY SMOTHERED PORK CHOPS & GRAVY

Steps:

• 1. Daddy always had to use a HAND saw to cut through the bones to cut the pork chops, as we never had an electric saw. We had both fresh and smoked meats all through the winter because of the hog killing daddy did during the late fall.
• 2. Combine all the spices into a small bowl and stir to blend together. Then set aside till needed.
• 3. Place pork chops on a large platter & Using about half of the spice mixture blend, liberally sprinkle and season each side of the pork chops.DO NOT CONTAMINATE THE REMAINING SPICE BLEND WITH WET FINGERS, THEN YOU CAN SAFELY USE REMAINING SPICE BLEND AT A LATER TIME. Then flip chops to other side and season equally as well. If there is seasoning left over, store in a small snack bag for a later use, or add to small spice bottle. ALLOW PORK CHOPS TO SIT AND MARINATE IN SEASONING AT LEAST 15 TO 20 MINUTES IF POSSIBLE to enhance the flavor of the chops. Note- Prep time does not include the marinating time.
• 4. Once the time has elapsed, sprinkle the chops with flour, and coat evenly on each side.
• 5. Then add oil to large skillet, I used a 16 inch skillet and was able to cook 6 chops at once. Bring oil to medium high heat, then add the pork chops.Cook About 5-7 minutes.
• 6. Cook until browned on one side and then flip to other side and allow to brown. then remove from heat to a plate or platter. Do not need to fully cook chops because they will simmer about 45 minutes to an hour when they are all browned.
• 7. Peel and slice onions & peppers into desired thickness. Now add all of the chops back into skillet, and any flour left from dredging the chops, then add the sliced peppers and onions, mushrooms, the beef broth, and milk and stir to blend mixture together. Cover with a lid.
• 8. Reduce heat to very low, and stir periodically to prevent mixture from sticking to bottom of skillet. If a thicker gravy is desired after chops have cooked after about 35 minutes, make a paste of the flour and equal parts water, and pouring through a strainer to remove any lumps, slowly add the thickened mixture into the gravy. Stir until it is blended together. Taste & add additional salt and pepper if desired.
• 9. Remove the chops if needed to completely stir the gravy. If a more robust color is desired for the gravy add the kitchen bouquet, about 1/2 to 1 teaspoon at a time till desired color is reached. Continue to simmer, return chops to gravy, cover and continue to cook over low heat until chops are tender.
• 10. Serve with hot home made biscuits, Rice and vegetables, and enjoy these tender and juicy chops. Garnish as desired.