Southern Smothered Pork Chops Recipe

Pork chops: Bone-in pork chops are preferred for their flavor and tenderness.

All-purpose flour: Used for dredging the pork chops and thickening the gravy.

Chicken broth: Low sodium is recommended to control the saltiness of the dish.

Onion: Adds sweetness and depth to the gravy.

Garlic: Provides a robust flavor to the dish.

Salt: Enhances the overall taste.

Black pepper: Adds a bit of heat and flavor.

Paprika: Gives a smoky flavor and a touch of color.

Dried thyme: Adds an earthy, aromatic note.

Onion powder: Enhances the onion flavor.

Garlic powder: Boosts the garlic flavor.

Vegetable oil: Used for browning the pork chops.

When browning the pork chops, make sure the skillet is properly heated and the oil is shimmering before adding the meat. This ensures a good sear, which locks in the juices and enhances the flavor. Additionally, when adding the onions and garlic to the skillet, use the residual oil and browned bits left from the pork chops to build a deeper, more complex flavor base for the gravy.

• bone-in pork chops - Substitute with bone-in chicken thighs: Chicken thighs have a similar texture and can absorb flavors well, making them a good alternative to pork chops.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used to add a slightly nutty flavor and more fiber to the dish.

• low sodium chicken broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor while keeping the dish vegetarian-friendly.

• sliced onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions, which can add a different dimension to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though it may lack the same intensity of flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but be mindful of the additional liquid it introduces.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile and can be used to maintain the peppery taste without the black specks.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky flavor that can enhance the overall taste of the dish.

• dried thyme - Substitute with dried oregano: Dried oregano has a robust flavor that can complement the other spices in the recipe.

• onion powder - Substitute with dried minced onion: Dried minced onion can provide a similar flavor and texture to onion powder.

• garlic powder - Substitute with granulated garlic: Granulated garlic offers a similar flavor but with a slightly different texture.

• vegetable oil - Substitute with olive oil: Olive oil can be used for cooking and adds a richer flavor to the dish.

• Allow the pork chops to cool completely before storing. This helps to prevent condensation, which can make the meat soggy.
• Place the cooled pork chops in an airtight container. If stacking, separate each layer with parchment paper to avoid sticking.
• Store the container in the refrigerator for up to 3-4 days. This ensures the pork chops remain fresh and flavorful.
• For longer storage, wrap each pork chop individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and maintains quality.
• Label the container with the date to keep track of storage time. Pork chops can be frozen for up to 2-3 months.
• When ready to reheat, thaw the pork chops in the refrigerator overnight. This gradual thawing preserves texture and flavor.
• Reheat the pork chops in a skillet over medium heat, adding a splash of chicken broth to keep them moist. Alternatively, reheat in the oven at 350°F (175°C) until warmed through.
• Avoid microwaving, as it can make the pork chops tough and dry.

• Preheat your oven to 350°F (175°C). Place the pork chops in an oven-safe dish, cover with foil to retain moisture, and heat for about 20-25 minutes until warmed through.
• For a quicker method, use a microwave. Place the pork chops on a microwave-safe plate, cover with a damp paper towel to prevent drying out, and heat on medium power for 2-3 minutes, checking halfway through.
• If you prefer a stovetop method, heat a skillet over medium-low heat. Add a splash of chicken broth or water to the skillet, place the pork chops in, cover, and heat for about 10 minutes, flipping halfway through to ensure even reheating.
• For a slow cooker option, place the pork chops in the slow cooker, add a bit of chicken broth or water, and heat on low for 1-2 hours until thoroughly warmed.

• Skillet: A large, heavy-bottomed pan used for browning the pork chops and cooking the onions and garlic.

• Tongs: Useful for flipping the pork chops while browning them in the skillet.

• Measuring spoons: Essential for accurately measuring the spices and seasonings.

• Measuring cups: Used to measure the flour and chicken broth.

• Whisk: Helps in blending the flour into the chicken broth to create a smooth gravy.

• Cutting board: A surface for slicing the onion and mincing the garlic.

• Chef's knife: A sharp knife for slicing the onion and mincing the garlic.

• Plate: A place to set aside the browned pork chops temporarily.

• Wooden spoon: Ideal for stirring the onions, garlic, and flour in the skillet.

• Lid: Used to cover the skillet while the pork chops simmer and become tender.

Pre-season the pork chops: Season the pork chops the night before and store them in the fridge to save time on the day of cooking.

Use pre-sliced onions: Buy pre-sliced onions from the store to cut down on prep time.

Minced garlic in a jar: Use minced garlic from a jar instead of mincing fresh garlic.

Make the gravy ahead: Prepare the gravy a day in advance and reheat it when ready to use.

One-pan method: Use a large enough skillet to cook everything in one pan, reducing cleanup time.