Southern Smothered Pork Chop Recipe

Serve this smothered pork chop recipe with mashed potatoes or rice and they'll be coming back for more!



4 thick cut pork chops, 3/4 to 1 inch thick (rinsed and patted dry with a paper towel)
2/3 cup of flour
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon paprika
2 sweet onions, sliced
1 (14 1/2 ounce) can beef broth
1/2 cup of shortening or vegetable oil

Heat shortening in a large skillet over medium high heat.

On a plate, mix together flour, salt pepper, garlic powder and paprika.

Coat your pork chops with the flour mixture and cook in skillet until golden brown. Remove from pan and drain on a paper towel. Set aside.

Save the flour mixture for your gravy.

Turn heat down to medium to medium low and add onions to the pan and slowly cook and stir the onions until they start to turn brown.

Add the flour to the pan and cook until golden brown, stirring constantly.

Slowly add beef broth while continuing to stir. Bring to a boil and stir for one minute. (If the gravy is too thick, add a little water to thin it down)
Return the pork chops to the pan with the gravy, turn the heat down and simmer for about 1 hour or until the pork chops are fork tender.