MAMA'S COUNTRY SMOTHERED PORK CHOPS & GRAVY
This is MY VERSION of my Mama's Smothered Pork Chops, with a few added ingredients. As a child we raised & killed our own hogs, & Pork was the meat we ate the most of. Smothered Pork Chops was always an all time CHILDHOOD & FAMILY FAVORITE served over rice. My versions adds a few other ingredients. Mama's Gravy was always VERY...
Provided by Rose Mary Mogan
Categories Steaks and Chops
Time 1h35m
Number Of Ingredients 18
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.
PORK CHOPS SMOTHERED IN ONION GRAVY
This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan, though I've squeezed 6 smaller chops in before. I recommend you double the recipe because my husband eats them two at a time. Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.
Provided by Lolita Contreras Murrah
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h40m
Yield 4
Number Of Ingredients 11
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).
Nutrition Facts : Calories 419.8 calories, Carbohydrate 19.7 g, Cholesterol 63 mg, Fat 26 g, Fiber 2.1 g, Protein 26.6 g, SaturatedFat 6.5 g, Sodium 709.1 mg, Sugar 3.1 g
SMOTHERED PORK CHOPS
The gravy from this recipe is great with any side dish. This is my 15 year-old-sons favorite!
Provided by Jana Hart
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Yield 6
Number Of Ingredients 7
Steps:
- Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
- Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 7.8 g, Cholesterol 59.4 mg, Fat 5.2 g, Fiber 0.5 g, Protein 25.8 g, SaturatedFat 1.7 g, Sodium 175.1 mg, Sugar 0.9 g
SMOTHERED PORK CHOPS & GRAVY
When you're broke, you throw things together and hope for the best! This worked out to be yummy, according to my husband. The pork chops are good, but the gravy is what makes these different. This would be easy to double.
Provided by Jili7534
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
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.
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SMOTHERED PORK CHOPS AND GRAVY - THE SEASONED MOM
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- Melt 2 tablespoons butter in a large skillet over medium heat. Add the onions and mushrooms and cook until soft and lightly browned, about 10 minutes. Add garlic and cook for 1 more minute. Remove to a plate. Wipe out the skillet.
- While the onions are cooking, prepare the pork chops. Season pork chops liberally with salt and pepper on both sides. Place ½ cup of the flour in a shallow dish. Working with 1 pork chop at a time, dredge lightly in flour, shaking off excess; transfer to a tray.
- In the same skillet that you used for the onions and mushrooms, melt 2 more tablespoons of butter over medium heat. Add pork chops and cook until nicely browned on each side and the meat reaches an internal temperature of 140-145° F, about 7-10 minutes per side for thick-cut chops or about 2-3 minutes per side for thin chops. Remove pork chops to a plate and tent loosely with foil to keep warm.
- Add remaining 3 tablespoons of butter to the same skillet. Melt the butter over low heat, and then sprinkle 3 tablespoons of flour over top. Cook and stir for 2 minutes. Gradually add the broth, whisking constantly, until the mixture is smooth. Bring to a gentle simmer and let the gravy bubble until it thickens, about 1-2 minutes. Whisk in the cream.
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