Smothered Pork Chops

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

The table

Brown the chops hard first, then finish them low in their own gravy. That is what smothered means.
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 mashed potatoes. The gravy is half the order
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 min2 of 4 steps give no time
Needs you
about 8 min
If you get it wrong
Narrow — a chop that goes in pale gives a pale gravy, and there is no browning it later once the pan is wet
What you'll wash
Two things — the cast-iron skillet, a dish to dredge the chops in
Does it keep
2 days — the gravy keeps and the crust does not: it goes soft in the gravy overnight

  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

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, One Pot
>> aka: smothered chops, pork chops and gravy, smothered pork, chops smothered in onions
>> servings: 4
>> time: 1 hr 20 min
>> slack: narrow — a chop that goes in pale gives a pale gravy, and there is no browning it later once the pan is wet
>> pairs-with: onion-gravy, macaroni-and-cheese, collard-greens, green-beans
>> washing-up: the cast-iron skillet, a dish to dredge the chops in
>> keeps: 2 days — the gravy keeps and the crust does not: it goes soft in the gravy overnight

>> step: Brown the chops hard first, then finish them low in their own gravy. That is what smothered means.
Brown the chops hard first and then finish them low in their own gravy.

>> step: season, both sides
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}.

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

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

>> step: braise covered 45 min
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 mashed potatoes. The gravy is half the order.