Mamas Country Smothered Pork Chops Gravy Recipes
SOUTHERN SMOTHERED PORK CHOPS IN BROWN GRAVY
Southern comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. Tastes great as gravy on mashed potatoes too!
Provided by TXRachel
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h10m
Yield 4
Number Of Ingredients 11
Steps:
- Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
- Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
- Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 358.8 calories, Carbohydrate 13.6 g, Cholesterol 95.7 mg, Fat 20.4 g, Fiber 1.7 g, Protein 29.7 g, SaturatedFat 10.3 g, Sodium 828.5 mg, Sugar 3.1 g
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 & 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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Cuisine American, SouthernTotal Time 50 minsCategory DinnerCalories 528 per serving
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Cuisine American, SouthernTotal Time 50 minsCategory DinnerCalories 528 per serving
- 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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Cuisine AmericanCategory EntréeServings 5
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Cuisine AmericanCategory EntréeServings 5
- Heat vegetable oil in a large skillet over medium-high heat. Fry pork chops until brown on both sides. Remove chops to a plate and cover loosely with foil. Add onions to the skillet, season with garlic and pepper, reduce heat to medium and sauté until tender.
- In a small bowl, whisk together soup and milk. Add soup mixture to the skillet, stirring to scrape up the bits left from the pork chops. Bring to a gentle boil, increasing heat slightly if necessary. You can adjust the amount of milk depending on how thick you want the gravy to be.
- When soup mixture is bubbling, return chops to skillet. Cover, and reduce heat to low. Simmer for 20 minutes, or until chops are cooked through. Serve over mashed potatoes or egg noodles.
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