Wednesday, February 1, 2012

Smothered Pork Chops

Are there even words? Fall off the bone fried pork chops smothered in gravy and onions served with toast or rice to mop up the sauce... It's just Southern home cooking at its best.


2-2.5lbs center cut thick pork chops
1 small-medium onion
2-3 cloves garlic
1tbs beef base
1 package onion gravy
1 package brown gravy
1tbs worcestershire sauce
1 can cream of mushroom soup
1 can golden mushroom soup
1 3/4 cups flour
2 tsp garlic powder
1 tsp cayenne
1/2 tsp black pepper
pepper sauce
vegetable oil
eggs/egg beaters


Mix together flour, garlic powder, cayenne, black pepper & pour 1 1/2 cups flour mix on plate, and set aside 1/4 cup of the mixture. In a large skillet, pour in enough oil to cover bottom about 1/4 inch. Double dredge pork chops in egg (or egg beaters like us lazy folk) and flour. fry pork chops until golden brown, flip and fry until golden brown on the other side (I did them one at a time, it was easier). They do not need to bee cooked entirely as you are going to put them in a crock pot.

Place pork chops in a 5qt crock pot. Pour remaining grease out of skillet, leaving the fried bits and pieces in, if any.

Slice onion and garlic and place on top of pork chops.

If you have bacon drippins, pour about a tablespoon into the same skillet you fried the chops. Unfortunately, I didn't have any bacon drippins, but since I started this in the morning, I fried up some bacon and used that grease.

In your skillet (on low heat), pour in gravy packets, water according to packets, 1/4 cup flour mixture, 1tbs beef base, 1tbs worcestershire sauce, and mushroom soups. Stir constantly for 2-3 minutes. Remove from heat.

Pour sauce on top of pork chops, add 1-2tsp pepper sauce. I even put a few peppers in there because we like our food spicy, and I love those little tobasco peppers. Cook on low heat for about 4 hours.

You'll definitely want some bread or rice to soak up all that WONDERFUL gravy.


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