Smothered Pork Chops
Bone-in, thick pork chops smothered in onions and gravy.

Recipe by Paul Mayville

This is home cooking, baby. Comfort food always tastes good. Mashed potatoes are a natural accompaniment to this dish as are some kind of greens like collards or spinach. Buttermilk buscuits are probably called for here as well.

Ingredients

• 1 cup flour
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 1 teaspoon cayenne
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 pork chops, 3/4-inch thick, bone-in
• 1/2 onion, sliced
• 1/4 cup olive oil
• 1 tablespoon bacon fat
• 1 cup chicken broth
• 1/2 cup whole milk

Directions

Add flour, onion powder, garlic powder, cayenne, and salt and pepper to a shallow platter and mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess, and set aside.

Heat a large saute pan or cast iron skillet over high heat and coat with oil. When oil is hot, lay pork chops in pan in a single layer, toss in oinions, and sear each side for 3 minutes or until golden brown. Remove pork chops and onions from the pan set aside.

Reduce heat to medium and add bacon fat. When fat is liquified add 1 tablespoon of the remaining seasoned flour to the pan to make a rue. Add chicken broth and cook for 5 minutes to thicken slightly. Stir in milk to make a creamy gravy and return pork chops and onions to the pan, covering with gravy. Simmer for 5-10 minutes or until the pork chops are cooked through and gravy is thickened. Serve family style by removing pork chops to large plater and smothering with gravy and onions.

Serves 4