This dish is nothing but good down home comfort food, simple and satisfying. I served this with Smashed Yukon Gold smashed Potatoes made with whole buttermilk and handfuls of green onions, a favorite with my family, and sauteed fresh corn with lots of butter. Here is the recipe:
Smothered Pork Chops with Onion Gravy
- 3 Tbsp Lard
- All Purpose Flour plus some for sprinkling on the chops
- 4 Center Cut Pork Chops
- Kosher Salt
- Black Pepper
- Garlic Powder
- 1/2 tsp Dried Rosemary
- 1/2 tsp Dried Thyme
- 1/2 tsp Dried Sage
- 6 Tbsp. Unsalted Butter
- 1/2 cup All Purpose Flour
- 2 Large Spanish Onions, Julienned
- 8 toes Fresh Garlic, chopped
- 3 Cups Chicken Stock or chicken broth
- 1/2 Cup Green Onions, Sliced
Season the pork chops liberally with salt, black pepper and garlic powder, sprinkle and lightly coat the chops with flour on both sides.
Heat a dutch oven until very hot, add the lard. Sear the Pork chops on both sides until very brown, about 4-5 minutes per side. Remove to a plate being sure to reserve the juices on the plate.
Add the butter to the pan until melted, then whisk in the flour. Stir constantly over medium heat until a peanut butter color roux is achieved about 7 minutes or so, you’ll know it’s ready when it starts to smell quite nutty.
Add the Onions and coat well with the roux mixture, cook for about 5 minutes.
Add the stock, Thyme, Rosemary, Sage and garlic. Bring to a boil, then reduce to a simmer. Return the chops and the liquid on the plate back to the Dutch oven and cook for 45 minutes, or until the chops are very tender and the gravy has reduced and thickened.
Season the gravy to taste with salt and black pepper.
Serve the pork chops hot and covered with a generous portion of the gravy. Garnish with green onions and serve with Smashed Yukon Gold Potatoes with Buttermilk and Green Onions.
Serves 4.
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I cooked this during our recent ice storm. It was a huge hit and I will be cooking it again!
So soul satisfying! I’m glad you liked it!