Smothered pork chops are a great Southern dish for any time of the year. We season and fry the chops. Caramelize the onions and make the gravy. Then, we serve up the chops over a bed of steaming rice. Guys, there is nothing better in heaven and on earth than these chops.
Set the chops on a plate and season each side with salt, pepper, and the rub of your choice.
Add the oil to a pan over medium high heat. Put the chops in and fry until they are seared on both sides. This should take about five minutes on each side. Set them aside on a plate to rest.
In the same pan, add in the butter and allow it to melt down. Put the onions in followed by a good pinch of salt, stir, and cook for about 15 minutes until they begin to look caramelized.
Add in the garlic and saute until fragrant. About 1 minute. Put the flour in and cook for about 2 minutes until slightly browned and the onions are coated.
Pour in the chicken stock, butter milk, and resting juice from the chops. Stir and bring to a boil. Allow it to simmer for about 15 minutes stirring occasionally.
Put the chops back in and spoon some gravy over the top. YUM! Simmer the pork chops for an additional 5 minutes on each side.
Serve over a bed of steaming hot rice and pour some gravy and onions over.
Garnish with the cilantro or parsley and enjoy your smothered pork chops.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs. Nutritional values are a within reason estimate and my vary depending on several factors.
Adjust the seasoning according to your liking. I sometimes make up the onions the night before and keep them in the fridge to save a bit of time the next day. Also adjust the viscosity of the gravy by adding more flour or water.