Smothered Pork Chops

also called smothered chops · pork chops and gravy · smothered pork · chops smothered in onions

The table

Brown the chops hard first and then finish them low in their own gravy. That is what smothered means, and the word runs across chicken, steak, cabbage, potatoes and greens at this counter with the same method behind it every time.
4(3/4-in thick, about 2 lb / 900 g)bone-in pork chopsseason, both sidesdredge in floursear 8 min, both sidesbraise covered 45 min
2 tspkosher salt
1 tspblack pepper
1 tspgarlic powder
1/2 cup(65 g)all-purpose flour
2 Tbs(28 g)bacon fat
3 cups(710 mL)onion gravy
Spoon what is left in the pan over rice or over mashed potatoes. The gravy is half the order and a plate that comes out dry has been made wrong
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.

Pans and tools

Before anything else

2season, both sides

3dredge in flour

goes in with what step 2 made

4sear 8 min, both sides

goes in with what step 3 made

5braise covered 45 min

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 53 mintwo waits that overlap count once
Needs you
8 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 1 hr 20 min.

  1. season, both sides

    not timedfrom the start

  2. dredge in flour

    not timedfrom the start

  3. sear 8 min, both sides

    8 minneeds youfrom the start

  4. braise covered 45 min

    45 minwalk away8 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need cast-iron skillet

Goes with

See how it is written
>> title: Smothered Pork Chops
>> category: Stews & Braises
>> tags: pork, gravy, southern, braise, skillet
>> counters: Meat and Three
>> aka: smothered chops, pork chops and gravy, smothered pork, chops smothered in onions
>> servings: 4
>> time: 1 hr 20 min
>> pairs-with: onion-gravy, macaroni-and-cheese, collard-greens, green-beans
>> step.1: Brown the chops hard first and then finish them low in their own gravy. That is what smothered means, and the word runs across chicken, steak, cabbage, potatoes and greens at this counter with the same method behind it every time.
>> step.2: season, both sides
>> step.3: dredge in flour
>> step.4: sear 8 min, both sides
>> step.5: braise covered 45 min

Brown the chops hard first and then finish them low in their own gravy. That is what smothered means, and the word runs across chicken, steak, cabbage, potatoes and greens at this counter with the same method behind it every time.

Season @bone-in pork chops{4}(3/4-in thick, about 2 lb / 900 g) with @kosher salt{2%tsp}, @black pepper{1%tsp}, @garlic powder{1%tsp}.

Dredge @&(~1)seasoned chops{} in @all-purpose flour{1/2%cup}(65 g), shaken off.

Sear @&(~1)floured chops{} in @bacon fat{2%Tbs}(28 g) in a #cast-iron skillet{} for ~sear{8%min}, turned once.

Braise @&(~1)seared chops{} covered in @onion gravy{3%cup}(710 mL) for ~braise{45%min}, until a fork goes through the meat.

Spoon what is left in the pan over rice or over mashed potatoes. The gravy is half the order and a plate that comes out dry has been made wrong.