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mama's country smothered pork chops & gravy

(1 rating)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

This is MY VERSION of my Mama's Smothered Pork Chops, with a few added ingredients. As a child we raised & killed our own hogs, & Pork was the meat we ate the most of. Smothered Pork Chops was always an all time CHILDHOOD & FAMILY FAVORITE served over rice. My versions adds a few other ingredients. Mama's Gravy was always VERY THICK & RICH & GOLDEN BROWN IN COLOR, & was usually only seasoned with salt & Pepper. We always had biscuits & gravy to go with them. Mama often made this for breakfast, before we went out to work in the fields, & it always hit the spot to get us thru till lunch time

(1 rating)
yield 4 -6 depending on portion size
prep time 20 Min
cook time 1 Hr 15 Min
method Stove Top

Ingredients For mama's country smothered pork chops & gravy

  • 4 lb
    center cut pork chops (8 chops)
  • 1 1/2 Tbsp
    steak seasoning (like montreal steak seasoning)
  • 1 Tbsp
    paprika ( i used hungarian)
  • 1 Tbsp
    each -granulated garlic, & granulated onion powder
  • 1 Tbsp
    ground cumin
  • 2 tsp
    chopped dried chive
  • 1/8 tsp
    red pepper flakes
  • 3-4 Tbsp
    canola or olive oil
  • 2 c
    all purpose flour
  • 4 md
    onions sliced
  • 1 lg
    red bell pepper, sliced
  • 5-6 md
    mini sweet peppers (assorted colors)
  • 8 oz
    canned sliced mushrooms undrained (can use fresh)
  • 1 can
    beef broth (15 1/2 ounces)
  • 1 can
    skimmed milk (broth can filled with milk)
  • 3-4 Tbsp
    flour plus enough water to form a paste
  • 2-3 tsp
    kitchen bouquet ( or enough to reach desired color needed)
  • garnish with a few chopped red peppers & green onions if desired

How To Make mama's country smothered pork chops & gravy

  • 1
    Daddy always had to use a HAND saw to cut through the bones to cut the pork chops, as we never had an electric saw. We had both fresh and smoked meats all through the winter because of the hog killing daddy did during the late fall.
  • 2
    Combine all the spices into a small bowl and stir to blend together. Then set aside till needed.
  • 3
    Place pork chops on a large platter & Using about half of the spice mixture blend, liberally sprinkle and season each side of the pork chops.DO NOT CONTAMINATE THE REMAINING SPICE BLEND WITH WET FINGERS, THEN YOU CAN SAFELY USE REMAINING SPICE BLEND AT A LATER TIME. Then flip chops to other side and season equally as well. If there is seasoning left over, store in a small snack bag for a later use, or add to small spice bottle. ALLOW PORK CHOPS TO SIT AND MARINATE IN SEASONING AT LEAST 15 TO 20 MINUTES IF POSSIBLE to enhance the flavor of the chops. Note- Prep time does not include the marinating time.
  • 4
    Once the time has elapsed, sprinkle the chops with flour, and coat evenly on each side.
  • 5
    Then add oil to large skillet, I used a 16 inch skillet and was able to cook 6 chops at once. Bring oil to medium high heat, then add the pork chops.Cook About 5-7 minutes.
  • 6
    Cook until browned on one side and then flip to other side and allow to brown. then remove from heat to a plate or platter. Do not need to fully cook chops because they will simmer about 45 minutes to an hour when they are all browned.
  • 7
    Peel and slice onions & peppers into desired thickness. Now add all of the chops back into skillet, and any flour left from dredging the chops, then add the sliced peppers and onions, mushrooms, the beef broth, and milk and stir to blend mixture together. Cover with a lid.
  • 8
    Reduce heat to very low, and stir periodically to prevent mixture from sticking to bottom of skillet. If a thicker gravy is desired after chops have cooked after about 35 minutes, make a paste of the flour and equal parts water, and pouring through a strainer to remove any lumps, slowly add the thickened mixture into the gravy. Stir until it is blended together. Taste & add additional salt and pepper if desired.
  • 9
    Remove the chops if needed to completely stir the gravy. If a more robust color is desired for the gravy add the kitchen bouquet, about 1/2 to 1 teaspoon at a time till desired color is reached. Continue to simmer, return chops to gravy, cover and continue to cook over low heat until chops are tender.
  • 10
    Serve with hot home made biscuits, Rice and vegetables, and enjoy these tender and juicy chops. Garnish as desired.
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