Southern-Style Smothered Pork Chops
Pork chops in gravy should be extra-comforting. It just took a while to get them right.
Why This Recipe Works
For the most tender, moist braised pork chops, we started with 3/4- to 1-inch-thick bone-in blade chops. We made a seasoning mixture of Lawry’s Seasoned Salt, onion powder, granulated garlic, paprika, and pepper, and we used the mixture in three places: on the chops, in the flour dredge that the chops are coated in, and in the gravy. We first browned the coated chops well and then built a gravy in the same skillet using vegetable oil and flour. We cooked the roux until it was the color of peanut butter, stirred in onions and water, and poured the mixture over the chops. After cooking for about 1 1/2 hours, the pork chops were supertender and flavorful from the thickened gravy.
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