The gravy from this recipe is great with any side dish. This is my 15 year-old-sons favorite!

Recipe Summary

Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.

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  • Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.

Nutrition Facts

187 calories; protein 25.8g 52% DV; carbohydrates 7.8g 3% DV; fat 5.2g 8% DV; cholesterol 59.4mg 20% DV; sodium 175.1mg 7% DV. Full Nutrition
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Reviews (211)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/21/2005
This is a traditional southern dish that I grew up on in South Carolina. We always pan-fried the chops first, then removed them from the oil once they were brown. We then added the onions until they were carmelized threw the chops back in the pan and added the richness of a can of Cream of Mushroom Soup. Talk about intense flavor. Served over a bed of hot rice it is heavenly. Enjoy!!! Read More
(337)

Most helpful critical review

Rating: 2 stars
10/08/2009
Smothered chops are a traditional southern comfort food served over a bed of white rice. This recipe is not the best (or tastiest) way of preparing it. Follow this instead: Heat veg oil in deep pot, season your chops (use bone in chops, not boneless) with salt & pepper or even seasoning salt, dredge chops in flour, fry chops just until brown on each side (chops will still be raw in the middle), remove & drain on paper towels, remove all oil from pot except approx 1/4 cup, add onions & sliced bell peppers, brown until tender, add chops back in and add just enough water to cover chops, cook covered on med/low for about 45 minutes. You can stir it a couple times just to make sure everything is cooking evenly. The chops will be tender and a delicious gravy will be ready to add to the rice. Enjoy!! Read More
(48)
264 Ratings
  • 5 star values: 124
  • 4 star values: 88
  • 3 star values: 33
  • 2 star values: 14
  • 1 star values: 5
Rating: 5 stars
08/21/2005
This is a traditional southern dish that I grew up on in South Carolina. We always pan-fried the chops first, then removed them from the oil once they were brown. We then added the onions until they were carmelized threw the chops back in the pan and added the richness of a can of Cream of Mushroom Soup. Talk about intense flavor. Served over a bed of hot rice it is heavenly. Enjoy!!! Read More
(337)
Rating: 5 stars
04/25/2003
Big hit. Based on the reviews and concern that it might be bland I did season the chops with seasoning salt and pepper before browning them. I also doubled the gravy, you can never have too much gravy in our house. It turned out wonderfully and went great with the mashed potatoes and green beans with blue cheese. Thanks for adding a great meal to our menu! Read More
(149)
Rating: 5 stars
07/29/2003
I made this for my family and everyone loved it! My 18 year old son said he had a "new favorite" meal! Great recipe and so easy! Read More
(103)
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Rating: 2 stars
10/08/2009
Smothered chops are a traditional southern comfort food served over a bed of white rice. This recipe is not the best (or tastiest) way of preparing it. Follow this instead: Heat veg oil in deep pot, season your chops (use bone in chops, not boneless) with salt & pepper or even seasoning salt, dredge chops in flour, fry chops just until brown on each side (chops will still be raw in the middle), remove & drain on paper towels, remove all oil from pot except approx 1/4 cup, add onions & sliced bell peppers, brown until tender, add chops back in and add just enough water to cover chops, cook covered on med/low for about 45 minutes. You can stir it a couple times just to make sure everything is cooking evenly. The chops will be tender and a delicious gravy will be ready to add to the rice. Enjoy!! Read More
(48)
Rating: 4 stars
07/14/2003
This is a great way to make chops with a little less fat. A really good recipe! Read More
(40)
Rating: 1 stars
01/22/2007
Awful. Now to be honest I'm not the best cook and have yet to make pork chops that were "tender". I followed the recipe decreasing the flour to 1/4 cup (as suggested) and used Worcestershire rosemary season salt & pepper - also as suggested by reviewers. Cooked boneless chops a little less than 30 minutes. They were DRY. The sauce was VERY thin and had a "funky" taste to it and very little flavor. Now again I could have made a mistake somewhere but I double checked to make sure I didn't miss anything. These were NOT good. I will not make them again. Read More
(40)
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Rating: 5 stars
07/29/2003
Made these a couple weeks ago. They were fantastic!!!! Neither I or boyfriend have had smothered pork chops in years. Along with the green beans garlic mash potatoes and homemade buttermilk biscuts...brought back a lot of memories. I will be making these again. Read More
(38)
Rating: 1 stars
12/12/2003
I followed this recipe exactly and we were all very disappointed. It was bland with no flavor and I had to add a jar of gravy and seasonings to give it some kind of flavor. To be blunt it was nasty. My 4 year old who eats anything and everything wouldn't touch it after the first bite and I ended up having to make her a separate meal. My husband who loves smothered gravy asked me never to make it again and we ended up giving it to the dogs. Read More
(27)
Rating: 3 stars
05/21/2005
This was just ok. The gravy was too thick and not very flavorful. 1/3 cup of flour is just too much I'm afraid. The pork wasn't very tender either. At the last minute I added a bunch of black pepper for flavor. I probably won't make this again. Read More
(19)
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