Southern style smothered pork chops full#

This recipe was adapted with a few modifications from the Cook’s Country magazine. Even super lean pork loin chops will rival some of the best award-winning chops. What you will end up with is super-tender meat nestled in rich, tasty gravy.įattier meat will result in a juicier smothered chop but that’s hardly necessary. Yes, they will lose a lot of moisture during baking but the gravy will more than make up for it. With smothered pork chops that becomes less of an issue. Smoked chops are quite good too, you just have to be very careful not to overcook them. Pan-frying is how I usually would cook them. Pork chops, being lean, are normally best cooked quick over high heat to preserve moisture. You won’t leave the table unsatisfied, I would be very surprised if you did. But fret not, this recipe makes plenty of gravy to go around. It’s so good, in fact, that I won’t be surprised if many of you will be shamelessly licking the leftover gravy off the plate. And the gravy is ridiculously good – rich, flavorful, with a nice tang and a touch of heat.

And let me tell you, these smothered pork chops ARE ridiculously tender. We nestled the chops into the gravy to cook, then allowed them to rest while we thickened the gravy and stirred in a bit of cider vinegar for brightness.To smother meat means to cook it low-and-slow in rich gravy until the meat becomes ridiculously tender. vVe cooked the roux until it was the color of peanut butter so that our gravy would have great depth of flavor. vVe first browned the coated chops on one side and then built a gravy in the multicooker pot by adding flour right to the rendered pork fat.

Southern style smothered pork chops full#

To give the chops and the gravy bold flavor without having to add a pantry full of spices, we made a simple mixture of Lawry's Seasoned Salt (a Southern favorite), onion powder, garlic powder, paprika, and pepper, and we used the mixture in three places: on the chops, in the flour dredge for the chops, and in the gravy. We started by choosing the best type of pork chops, landing on thick-cut bone-in blade chops their higher fat content made them a perfect candidate for multicooking, since their collagen melts easily into gelatin during pressure or slow cooking. We knew the multicooker would be the perfect way to achieve a thick gravy and moist chops with great flavor. 'Smothered' pork chops, which are cooked in a rich gravy until the meat is fall-off-the-bone tender, are a classic Southern dish. Stir in vinegar and season with pepper to taste. Let sauce settle, then skim excess fat from surface using large spoon. Cook sauce using highest sauté or browning function until thickened, 3 to 5 minutes. Transfer chops to serving dish, tent with aluminum foil, and let rest while finishing sauce. (If using Instant Pot, select high slow cook function and increase cooking range to 4 to 5 hours.) Carefully remove lid, allowing steam to escape away from you. Select low slow cook function and cook until meat is tender, 2 to 3 hours. Lock lid in place and open pressure release valve. Carefully remove lid, allowing steam to escape away from you. Turn off multicooker and quick-release pressure.

Select high pressure cook function and cook for 15 minutes. Lock lid in place and close pressure release valve. Nestle chops into multicooker, adding any accumulated juices. Slowly stir in water, scraping up any browned bits and smoothing out any lumps. Add onions and remaining spice mixture and cook, stirring constantly, until onions begin to soften slightly, about 2 minutes.

constantly, until roux is color of peanut butter, 3 to 5 minutes.

Stir remaining¼ cup flour into fat left in multicooker. Repeat with remaining chops transfer to plate. Place half of chops floured side down into multicooker and cook until well-browned on 1 side, 3 to 5 minutes return to plate. Using highest sauté or browning function, heat oil in multicooker for 5 minutes (or until just smoking). Dredge 1 side of chops lightly in seasoned flour, shake off excess, and transfer to plate. Pat chops dry with paper towels and sprinkle each chop with 1 teaspoon spice mixture (½ teaspoon per side).Ĭombine ½ cup flour and 4 teaspoons spice mixture in shallow dish. Cut 2 slits about 2 inches apart through fat on edges of each chop. Combine seasoned salt, onion powder, garlic powder, paprika, and 1 teaspoon pepper in bowl.