Smothered Pork Chops. Nothing makes me happier than to hear Hubby say, after eating these pork chops, that he married the best cook in the world! Isn’t he the greatest! Thanks to Aaron McCargo Jr’s smothered pork chop recipe on the Food Network for being the inspiration for our meal.
These pork chops make a great Sunday supper for the family but are easy enough to make on a weeknight.
Since I like lots of flavor I make a seasoning blend of seasoned salt, cracked black pepper, smoked paprika, granulated garlic, onion powder, and a pinch of cayenne for a little heat. I like to season both the pork chops and the flour.
I use grapeseed oil. Typically in a Southern kitchen for this dish they will use butter. You can certainly choose to do that and it will taste wonderful. I chose grapeseed oil because it is a healthier option that can withstand a higher heat than olive oil. Most likely, the family will not even notice that you made the switch.
The recipe is simple. Brown the floured and seasoned pork chops on both sides in the oil. Remove the chops and set aside. Saute the onions and mushrooms until soft. Add the pork chops back in and add chicken broth and a touch of worcestershire. Cover and let simmer for about 20 minutes. Easy!
These pork chops go great with about any side like mashed potatoes, green beans, or stuffing. It is a great southern comfort food dish. I hope your family likes it as much as mine.
- ½ teaspoon seasoning salt
- 1 teaspoon cracked black pepper
- 1 teaspoon smoked paprika
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ¼ teaspoon cayenne
- ½ cup all-purpose flour
- 4 center cut (3/4 inch thick) pork chops
- 2 tablespoons grapeseed oil
- 1 sweet onion, sliced
- 1 cup sliced mushrooms
- 2 cups chicken stock
- 1 teaspoon worcestershire
- Seasoning Blend:
- In a small bowl mix together the first 6 ingredients.
- Pork Chops:
- On a large plate or platter, lay the pork chops flat and sprinkle ¼th of the seasoning blend on each side of the pork chops.
- In a flat dish, add ½ cup flour. Mix the remaining ½ of the seasoning blend with the flour.
- Dredge both sides of each pork chop through the flour, shaking off any excess.
- In a large skillet over medium-high heat, add 2 tablespoons grapeseed oil. Brown the pork chops for about 3 minutes. Flip the pork chops and brown them for about another 3 minutes.
- Remove the pork chops from the skillet and place on a clean plate. Set aside.
- Add onions and mushrooms to the skillet and cook until the vegetables are softened.
- Push the vegetables to the side and add the pork chops back into the pan.
- Pour the chicken broth into the pan and add the worcestershire as well. Cover and let simmer for about 20 minutes.
Want more? Try these scrumptious recipes:
For a true Southern version, try these Southern Smothered Pork Chops with Kale Crisps and Mustard Mash.
I love a good smothered pork chop every now and then.