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Shirley Mae's Smothered Pork Chops

Updated: Aug 22, 2020

Smothered Porkchops

 Smothered pork chops was one of my favorite dishes my mom would make for me when I was a child. This is one of the first dishes I learned how to make when growing up in NC. First of all, if you don't have a cast iron should go buy one. The key to frying ANYTHING is a well seasoned cast iron skillet. A cast iron skillet is what I use to fry chicken, fish, pork chops and I also use it from making cornbread in the oven. It makes cooking food evenly so easy because of the heaviness of the pot. If you are looking for a good cast iron skillet, see below for the brand I use. I love it and it has lasted forever.

Here's the recipe! If you try it, let me know how it turned out! 

Serves 4

4 medium cut pork chops (don't use thick cut)

Salt to taste

Pepper to taste

Garlic powder to taste

2 eggs

1 1/2 cup of flour + 1 heaping tablespoon of Creole Seasoning

1/4 cup of vegetable oil 

Gravy ingredients 

Sliced onions

4 TBSP of flour 

1 1/2 cup of  water 

Salt and pepper

1. Season pork chops with salt, pepper, garlic powder and Creole seasoning.

2. Whisk two eggs in a bowl.

3. In a separate bowl, mix the flour and Creole seasoning .

4.. Coat the seasoned pork chop in the egg.

5. Dredge the pork chops in the flour mixture and set aside.

6. Once your oil is hot, place the pork chops in the oil and fry until golden brown on both sides. 

7. Remove pork chops from oil and set aside. 

8. Add 4 tablespoons of flour to the skillet and with a wire whisk combine flour with the brown bites and oil in the skillet. Whisk until the flour mixture has browned a bit.

9. Once combined, slowly add 1 and 1/2 cup of water to the pan until the gravy starts to come together. Turn up the heat so the gravy will start to simmer. Add sliced onions and simmer until the onions are tender. Season gravy with salt and pepper.

10. Add pork chops back to pan and cover for 10 mins. 

11. Serve with rice or mashed potatoes and enjoy! 

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