Grandma Gardners Smothered Pork Chops Recipes

GRANNY'S SMOTHERED SOUTHERN STYLE PORK CHOPS

Steps:

• Season the 8 pork chops with the seasoned salt and ground pepper; flour the pork chops on both sides.
• In large iron skillet, heat up shorting until very hot. Reduce heat to medium. Place prepared pork chops into skillet and fry until a dark golden brown on both sides.
• Drain all grease from skillet except one tablespoon. Add 4 cups of warm water; cover with lid and simmer until a thick gravy forms. Let it sit for 10 minutes.

SMOTHERED PORK CHOPS IN THE OVEN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt butter in a large skillet over medium-high heat until it begins to bubble, being careful not to burn. Stir in minced garlic and cook until fragrant, about 1 minute. Add pork chops and cook until browned, about 3 minutes per side. Transfer chops to a large baking dish, leaving pan drippings in the skillet.
• Bake chops in the preheated oven for 20 minutes.
• Meanwhile, add sour cream to the skillet and whisk together with the pan drippings until smooth. Add canned soup and whisk until incorporated.
• Remove chops from the oven and pour sour cream-soup mixture over top. Return to the oven and bake until chops are no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Remove from the oven and let sit for 5 minutes before serving.

GRANNY'S SLOW-COOKED SUNDAY SMOTHERED PORK CHOPS

Steps:

• Rinse the pork chops and pat dry with paper towels. Sprinkle salt and pepper over chops, then dredge in flour to lightly coat. Reserve the remaining flour.
• In large, deep skillet, heat oil over medium heat. Add two of the pork chops and cook, turning once until well browned, about 5 minutes per side. Transfer the chops to a plate. Repeat with remaining chops.
• Add onions and garlic to the fat in the pan and cook, stirring, for 1 minute. Reduce the heat to low and add reserved flour. Cook, stirring, until it begins to brown, about 8 minutes.
• In a small bowl combine the stock, water, Worcestershire, vinegar, mustard, molasses and allspice. Add to pan and stir until well incorporated. Bring to a boil, then reduce the heat to maintain a simmer. Return the pork chops and their accumulated juices to the pan.
• Cover and simmer until the chops are very tender, about 45 minutes, turning the chops halfway through cooking. Serve hot.