Country Smothered Pork Chops



I seek new food experiences, in restaurants or my own home kitchen. In fact, I fall into the pop-culture category, “foodie”. I am just one of millions. Our culture has long passed the time when a meal at the local steakhouse with the endless salad bar was our idea of a night on the town.

We now pursue new and different flavors. There are upscale restaurants up and down every city street. We can easily find every ingredient under the sun at the large supermarkets in many cities. Including ingredients that our grandmothers never had in their pantries.

And, as much as I enjoy a good meal at a fancy restaurant or trying a new recipe, I often crave old-time home cooking. This Country Smothered Pork Chops recipe, from Chris Chamberlain’s The Southern Foodie, is an uncomplicated, easy to follow recipe. You most likely have all of the ingredients in your pantry, and the flavor is incredible. It is easy enough to prepare on weeknights but special enough for your Sunday table. My serving suggestions would be to serve with rice or mashed potatoes and a green vegetable.


Country Smothered Pork Chops
Serves: 6
  • ½ cup to 1 cup vegetable oil
  • 6 center-cut pork chops
  • Kosher salt and freshly ground black pepper
  • 1 c. all-purpose flour
  • 2 medium onions, cut into rounds
  • 1 qt. hot water
  • 2 tbsp. Kitchen Bouquet
  • 2 tbsp. cornstarch
  • ¼ tsp. garlic powder
  • Cooked long-grain white rice (optional)
  1. Preheat the oven to 400°F.
  2. Heat the oil in a skillet. Season the pork chops well with salt and pepper. Place the flour in a medium bowl and dredge the chops in the flour, coating both sides. Shake off the excess flour. Add the pork chops to the skillet in batches and fry for 1 minute per side. Drain on paper towels. Place half of the chops in a baking dish or casserole dish. Place half of the onions on top. Repeat the layering with the remaining pork chops and onions.
  3. In a large bowl mix the water, Kitchen Bouquet, cornstarch, ¼ tsp. salt ¼ tsp. pepper, and garlic powder. Pour the mixture over the pork chops and onions. Cover and bake for 1 hour, until tender. You may serve over rice or serve plain.


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