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Smothered Pork Chops
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Description
Thanks to Ree, I have mastered the art of gravy making, and after frying up some pork chops, I wondered what all that yummy goodness left in the bottom of the pan would taste like. So I made a gravy and the rest is family history.
Ingredients
- 4 pieces Pork Chops
- Seasoned Salt, To Taste
- Lemon Pepper To Taste
- Garlic Powder, To Taste
- 4 Tablespoons Butter
- 4 Tablespoons All-purpose Flour
- 1 Tablespoon Olive Oil
- ½ cups Beef Broth
- 1 cup Water
Preparation
Place olive oil skillet and preheat to medium. Liberally season pork chops with seasoned salt, lemon pepper and garlic powder and place in the preheated skillet. Cover and cook about 5 minutes on each side and then lower heat to low and cook again about 5 minutes on each side. Remove pork chops from the skillet and add butter. Use the butter to de-glaze the pan and then add flour a tablespoon at a time. Mix flour and butter until brownish in color (and all the flavor melds) then add broth and 1 cup water. Simmer gravy until desired thickness (if it gets too thick, add more water) then add pork chops back to the pan for about 10 more minutes. I add some more salt and pepper, but it’s not necessary. Serve over rice.
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2 Comments
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katydyd on 5.4.2010
Made this tonight and it is really good. Thanks for sharing the recipe!
shari on 4.29.2010
I love pork chop gravy! Your version sounds delicious. I have always made a cream gravy which is delicious. It’s very similar to how you make it, but I use half milk and half chicken broth. This gravy is best when you’ve cooked the pork chops all the way done, and they’re nice and crispy on the outside. (I don’t put the pork chops back in the gravy, but keep them warm in the oven while making the gravy). The gravy is good over mashed potatoes or, our favorite, -rice. I hope you try it sometime. I will be making your “smothered” version this weekend.