Early Saturday morning is farmer’s market day, or farm visit day, to buy local natural raised meats. I picked up a package of beautiful bone in pork chops from Lost Branch Farms, located in North Carolina. They sell their products at the Charlotte Farmer’s Market on the weekend. I first fell in love with their fresh breakfast sausage, went back for more and picked up a few more items. They sell beef and poultry too. They’ve been family owned since 1918. Nice folks too! Their motto is “If it is naturally grown, it will be naturally good!” and I love that!
I decided I would use the pork chops for dinner Saturday night, but how to prepare them? I love pork chops a variety of ways. Ah yes, Smothered Pork Chops.
Smothered pork chops are kind of like the pork stove top version of country style steak. It’s breaded and fried, a gravy made, and it cooks low and slow for a while. The meat is so tender when it’s done that it practically melts in your mouth. Best served over rice or mashed potatoes. So Good!
- 4 – 6 pcs Bone In Pork Chops, you can use boneless too
- 2 c Flour, all purpose
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 1/2 tsp Paprika
- 1/2 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/8 tsp Cayenne Pepper
- 1 Onion, halved and sliced
- 1 Egg
- 1/4 Buttermilk
- 2 tsp Water
- 3 c Chicken Broth
- Oil for frying, about 1/8″ coating bottom of a large skillet
Bring your pork chops to room temperature. It’s always a good idea to let meat come to room temperature before cooking. It is also better for your cookware if it does too. Cold meats can often stick to cookware, even if it is non-stick.
In a bowl or pie pan, combine flour and seasonings together. Use the tines of a fork to press out any lumps in the flour and mix everything together.
In another bowl, beat one egg together with a quarter cup of buttermilk and two teaspoons of water. The water just lessens the thickness of the wet mixture.
Measure out three cups of chicken broth and set aside.
Add oil to a large skillet and heat over medium heat. Use a skillet that you have a lid for or one that you can cover.
Slice an onion, cut in half and slice each half, and reserve.
Prepare pork chops for frying. Aren’t they gorgeous!
First dredge each pork chop in the seasoned flour mixture, then in the wet mixture, then again in the seasoned flour mixture. Don’t discard the seasoned flour mixture, you’ll use it later for the gravy. Add each piece to the skillet and brown on each side. You don’t have to cook all the way through at this point, just brown on each side.
Remove the browned chops from the skillet and set aside on a paper towel lined plate.
Add the sliced onions to the skillet and saute 3-4 minutes, loosen any yummy bits stuck to the pan during the browning of the pork.
Push the onions aside in the skillet. Add 4-5 tablespoons of the seasoned flour mixture and combine with pan drippings. Add a dash of salt and pepper to the gravy mixture and allow the flour and pan drippings to cook for 3-4 minutes.
Whisk in chicken broth and simmer until it thickens.
Add the pork chops back to the skillet and “smother” in the onion gravy. Cover the skillet and simmer on low heat for 1 to 1 1/2 hour. The pork chops just get more tender the longer they cook. Fork tender goodies.
When the cooking time has finished, serve each pork chop over a bed of rice or mashed potatoes.