Smothered Pork Chops

Smothered anything is a truly southern meal.  I love it.  This keeps the pork moist.  The gravy is full of veggies and very flavorful.  We had the pork with colcannon and biscuits.  A very good meal.
Smothered Pork Chops
6 pork chops, bone in
1 teaspoon each of salt and pepper
1/3 cup flour + 2 Tablespoons
2 Tablespoons oil (I use canola or olive oil)
1 onion, diced
1 stalk celery, chopped
8 ounces mushrooms, sliced
1 red or orange bell pepper, diced
1 can (14 ounce) chicken broth
1 cup sour cream
Mix the 1/3 cup flour and salt and pepper in a shallow pan (like a pie pan.)
Dredge the chops in the flour mixture.
Heat the oil in a large skillet.
Add the pork chops and brown, turning once.  Transfer to a plate.
In the same skillet, saute the onion, celery, mushrooms and pepper.  Cook until softened and golden brown.
Sprinkle the 2 Tablespoons of flour over the vegetables and cook for another minute.
Pour in the chicken broth and stir, scraping the brown bits off of the bottom of the pan. Cook until thickened.

Add the sour cream and stir until blended.
Add the reserved pork chops to the gravy.  Cover and simmer for 5 minutes or until the chops are cooked.

1 comment:

  1. Those pork chops were just wonderful. Flavorful and moist to the last nibble. It's all too easy to make boring pork chops that are dry and tasteless - not these!