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obie green's smothered pork chops

(9 ratings)
LILLYDEE avatar
Recipe by
Dee Stillwell
@LILLYDEE
Citrus Heights, CA

I started making this delicious dish almost 40 yrs ago when I found the recipe in a Woman's Day magazine. They are truely the best pork chops I have ever tasted or made. Anyone who has had them always give them rave reviews. The original recipe calls for 1 inch thick pork chops but I never make it with ones that thick. I have even used thin ones or whatever I have on hand. You just have to adjust the cooking time. I also always double the gravy ingredients, except the onions, so we have lots for the mashed potatoes. These pork chops turn out so moist and delicious.

(9 ratings)
yield 6 serving(s)
cook time 1 Hr 40 Min
method Bake

Ingredients For obie green's smothered pork chops

  • 6
    bone in center cut or lean loin pork chops
  • 1/2 tsp
    salt
  • 1/4 tsp
    white pepper
  • 1/4 c
    any bisquick or pancake mix
  • 2 Tbsp
    vegetable oil
  • 3 md
    onions, chopped
  • 1 tsp
    salt
  • 1/4 tsp
    white pepper
  • 1 Tbsp
    sugar
  • 1/4 c
    flour
  • 2 c
    boiling water

How To Make obie green's smothered pork chops

  • 1
    Wipe chops with paper towels to dry off; sprinkle with 1/2 tsp. salt and 1/4 tsp white pepper; coat with pancake mix. Heat oil in large skillet; brown chops on both sides and place in casserole. I use a large lasagna pan, so that there's plenty of room for the gravy not to spill over) Saute/fry onions with remaining salt, pepper and sugar in same skillet, till lightly browned. Stir in flour; cook for at least 1 - 2 minutes to cook the flour taste out. Gradually add in boiling water while stirring with a whisk. Cook on medium heat, stirring constantly, till thickened and boils. Pour over chops and cover with foil. Bake at 350 for 1 hour 20 min. Remove chops to serving platter; keep hot. Strain gravy through a sieve, pressing onions with a spoon. (I skip this part bcuz I love the onion pieces in the gravy) Skim fat from gravy if necessary. Serve mashed potatoes and the gravy with chops. Yummo!
  • 2
    Obie Green is the owner of a popular New York City Soul Food Restaurant.
  • 3
    Note: I have tried making these in a slow cooker, and find you have to zig zag stack them and they have a tendency to fall apart...I like keeping them in a single layer,so they don't break up so much. If you are just cooking for two, and can put them in a single layer, that may work better. But personally, I love leftovers of this dish, and make alot of these yummy pork chops and mashies so we can have reruns. hehe
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