My mom and brother apparently have been watching some food tv while he recovers from surgery, and they made a very specific request for smothered pork chops. I have never made said dish, but was happy to oblige. We have had so many very kind people provide meals, but this is not one that will be as good after traveling…especially since they also wanted fried okra.
Basically, we were done with salads for the day.
Smothered Pork Chops
4 regular bone-in pork chops (I didn’t use thin cut chops because I didn’t want to risk overcooking them)
1 large sweet onion, halved then thinly sliced or diced, whichever you prefer
1/4 cup butter (half of a stick)
1/2 cup all purpose flour
1/2 tsp each garlic salt, black pepper, cumin and paprika
4 cups chicken broth
Mix the flour and spices in a shallow dish. Heat a cast iron pan over medium heat and toss in the half stick of butter (or a bit more). Dredge the pork chops in the flour mixture and press the flour into them. Pan fry 3-4 minutes on each side in the butter until golden brown. The chops will not be cooked through. Set them aside on a plate.
Keep the pan on medium heat and saute the onions until soft and translucent. Add the flour from the dredge pan and mix thoroughly. (If you forget the onions and add the flour first, make the roux then add the onions and it will still work out fine. I would know!) Cook the flour in for 2-3 minutes until everything is mixed and a dark brown. If it is too dry, add a little more butter. Stir in the chicken stock one cup at a time until a smooth gravy develops. Add more chicken stock if the gravy is too thick – it will cook down for about another ten minutes.
Place the chops back into the gravy (I had to cut the bone off a couple of them to make them fit) and cook for another 5-10 minutes, or until done. The gravy should be bubbling hot. Serve over potatoes with okra, then follow with brownies, ice cream and Mad Max: Fury Road.