This easy pork chop recipe is a southern favorite. The pork chops are covered in thinly sliced onions and gravy, and simmered to a flavorful finish.

Choose a thicker sliced pork chop that is an even thickness throughout. Chops that are an even thickness will cook evenly with less drying.

Start the chop at a high heat to brown quickly, then finish at lower heat on the stove in the gravy. This produces a more tender and juicy chop.

Watch your heat and do not overcook. Overcooking will cause the chops to dry out. Serve this with a nice bread or biscuit to soak up the extra gravy or over rice. Excellent!

Easy Smothered Pork Chops

1 Tablespoon Oil

2 Tablespoons Butter

2 Tablespoons flour

2 cups broth, beef, chicken or a combination of the two

4 bone in pork chops, 1/2 to 3/4 inch thick

2 medium yellow onions, sliced thin

2 garlic cloves, minced (2 teaspoons)

1 teaspoon fresh thyme leaved, minced

2 bay leaves

1 tablespoons fresh parsley, minced

2 tablespoons water

salt and black pepper

Heat the oil in a large skillet over high heat. Season the pork chops with pepper. Brown the pork chops in the oil, turn and brown the second size. When brown, transfer to a platter and set aside. Reduce the heat to medium and add the butter and onions and a little salt. Cook for about 5 minutes until the onions are softened and browned. Add the flour and cook, stirring until the flour is lightly browned. Stir in the minced garlic and thyme and cook for a few seconds until fragrant. Increase the heat to medium high. Add the broth slowly, whisking until well mixed. Add the bay leaves. Bring to a boil. Scrape the bottom of the skillet to loosen any brown bits on the bottom of the pan. Return the chops to the skillet and cover them with the onion gravy. Reduce the heat again to low and simmer until the pork is tender and done, about 30 minutes. Remove the chops to a platter and cover with foil to keep warm. Increase the heat to medium high and cook the gravy rapidly until the sauce is reduced to a gravy thickness. Remove the bay leaves. Add the parsley. Adjust seasonings if needed with salt and pepper. Pour the gravy over the chops and serve. I hope you enjoy this traditional southern favorite easy pork chop recipe.

By: Diane Watkins

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Best Bread Makers

Grilling pork chops can be challenging in that it is fairly easy to have them dry and get tough. Here is a guide on how long to cook the chops so you end up with juicy, tasty meat. If you prefer to use bone-in chops that is perfectly fine. I do not recommend that you eat pork that is not cooked all the way through so arm yourself with a good meat thermometer!

Here is what you need to do for delicious, well cooked juicy pork chops:

4 boneless 1 inch thick pork chops
4 teaspoons curry powder
1/2 teaspoon garlic powder
1/2 teaspoon ground coriander
1/4 teaspoon ground ginger
2 teaspoons brown sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Vegetable Oil

Rinse and pat dry the pork chops. Using your hands coat the pork with oil, evenly on both sides.

In a small bowl mix all of the spices. Mix well. Rub the meat evenly, on both sides, with the spices.

Heat your grill to high, with the lid closed, for 15 minutes. Clean the cooking grates with a wire brush. Leave one burner on high and the rest on medium low. If you are using a charcoal grill pile the hot coals on one side and leave the other one without any coals.

Place the chops on the hot part of the grill, with the lid closed, for about 3 minutes per side. You want to sear them fast and create some grill marks. Move the meat to the cooler part of the grill and cook, flipping once, for about 7 more minutes or until a meat thermometer registers 130 degrees. Remove the pork from the grill onto a platter and cover loosely with foil. Let them rest for 5 minutes as they will continue to cook while they sit. Your meat should register 145 degrees after the resting time. Serve with your favorite side. We ate these with grilled corn on the cob and grilled pineapples.

For pictures of these delicious pork chops click here.

By: Mary Ann Allen

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Cooking Crab Legs