Southern Smothered Pork Chops in Onion Gravy

Seasoned, flour-crusted pork chops browned hard, then simmered in a silky onion and cream gravy until tender. Spoon it over rice with green beans on the side.

Ingredients

• 4 boneless center-cut pork chops (about 1½ lb), ¾ to 1 inch thick
• 1 large yellow onion, thinly sliced
• 3 garlic cloves, minced
• 2 tbsp butter
• 1½ cups chicken broth
• ½ cup heavy cream
• 1¼ cups long-grain rice
• 12 oz green beans, trimmed
• a handful of parsley, chopped

From your pantry: ⅔ cup flour, 3 tbsp oil, 2 tsp seasoned salt, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, ¼ tsp cayenne, 1 tbsp Worcestershire, 1 tbsp spicy brown mustard, 1 tsp dried thyme, 1 tsp black pepper.

Instructions

1. Start the rice. Season the chops on both sides with half the seasoned salt and the pepper. Mix the flour with the remaining seasoned salt, garlic powder, onion powder, paprika and cayenne, then set 2 tbsp of it aside for the gravy.
2. Coat the chops in the seasoned flour and shake off the excess. Brown them in 2 tbsp oil in a large heavy skillet over medium heat until deep golden, 4 to 5 minutes per side. Move them to a plate.
3. Add the last 1 tbsp oil and the onion to the pan, scraping up the browned bits. Cook, stirring now and then, until soft and lightly caramelized, 8 to 10 minutes, then add the garlic for 1 minute.
4. Melt in the butter, sprinkle over the reserved 2 tbsp flour and stir for 1 minute. Whisk in the broth, cream, Worcestershire, mustard and thyme and simmer until it thickens, about 5 minutes.
5. Nestle the chops and their juices back into the gravy, cover partly and cook over medium-low until the pork reaches 145°F inside and is tender, 8 to 10 minutes. Meanwhile steam the green beans.
6. Serve the chops over rice with plenty of gravy, scattered with parsley, and the green beans alongside.

Tip: Bone-in chops are traditional and stay juicier; if you use them, add 5 minutes to the simmer and check for 145°F next to the bone.

Nutrition per serving

Good for

Adapted from Melissa's Southern Style Kitchen.

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