An Easy Pork Chop Recipe, Southern Style Smothered Pork Chops
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
About the Author:
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Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking
Categories: How To Cook Pork Chops Tags: Little Salt, Tablespoon Oil, Tablespoons Butter
A Stir Fry Vegetable Recipe – Sauted Zucchini Parmesan with Olives
When I was growing up, squash was a mushy stewed dish with very little flavor. As a result, I never liked squash and missed out on some very good dishes I’m sure. My husband reintroduced me to squash of the stir fried variety. When stir fried only until just tender, the squash retains flavor, nutrition, and texture. Now, squash is one of our favorite vegetable dishes. This is an excellent recipe for Sauted Zucchini Parmesan with Olives. It is quick to prepare, healthy and elegant in presentation.
We frequently saute either zucchini, summer squash, or a mixture of the two with whatever herbs we have in the garden, or with garlic and onions. As the squash comes off the heat we add the parmesan cheese, or sometimes other cheeses.
The olive topping is an elegant and tasty addition. It adds a contrast of flavors, textures, and colors that turns a good dish into a magnificent dish. This dish is easy and quick enough to be served on a weeknight and elegant enough for a company meal. I hope you will try it soon.
Sauted Zucchini Parmesan with Olives
1/4 cup extra virgin olive oil, approximately
4 – 5 small zucchini, sliced lengthwise ¼ inch thick
salt and pepper
¼ cup parmesan cheese
1 ½ teaspoons fresh thyme, minced
10-12 good quality greek black olives, such as nicoise or kalamata
1. In a skillet, heat 1 tablespoon oil until hot.
2. Season the zucchini with salt and pepper. Add the zucchini, in batches, in a single layer in the skillet. Cook over medium high heat, until browned on first side, about a minute. Turn, and cook on the other side. Transfer to a platter and keep warm.
3. Continue to cook the zucchini in additional oil, as needed, until all is ready.
4. Sprinkle the zucchini with the parmesan cheese, then with the thyme and olives and serve warm.
Diane Watkins is a traditional southern style cook. She enjoys cooking, teaching, and writing about good food and family. For more information on southern cooking and recipes visit her website at Easy Southern Cooking
Categories: How To Cook Chinese Tags: Skillet, Summer Squash, Tablespoon Oil