Classic Southern Smothered Pork Chops Recipe

1. Season pork chops on both sides with the poultry seasoning, salt, and pepper.
2. Heat the oil in a large frying pan over medium-high heat. When the oil is hot, brown the pork chops well, about 5 minutes per side. Remove from the pan and reserve on a plate.
3. Pour off the excess oil and place the pan back on the stove over medium heat. Add the butter and the onions, along with a big pinch of salt. Saute for about 10 minutes, or until the onions are well-browned. The onions need to caramelize for the best results.

1. Stir in the garlic and cook for 1 minute. Stir in the flour and cook for 2 minutes.
2. Add the chicken broth, buttermilk, and water. As the mixture comes to a simmer, use a wooden spoon to scrape any browned bits from the bottom of the pan.
3. Turn the heat to low and let the onion gravy gently simmer for 15 minutes. Add a splash of water if it seems to be getting too thick.​
4. Add the pork chops and any juices back into the pan and coat with the gravy. Cook for about 10 to 15 minutes, or until the pork is as done as you like; internal temperature must reach at least 145 F for a safe level of doneness. Taste for seasoning and adjust if needed.
5. Serve pork chops over white rice topped with the onion gravy.

Serving Suggestions

Smothered pork chops with onion gravy over rice is hearty comfort food that doesn't need much in the way of sides. Cornbread and corn muffins are always tasty partners with anything that features pork. Or substitute French or sourdough bread for a milder flavor. Garlic toast adds some crunchy texture. Add a cooked green vegetable like broccoli, peas, green or lima beans to the plate and you have a hearty, balanced meal.  Even though pork is technically white meat, rich smothered pork chops in onion gravy call for equally bold flavor. Try pinot noir or shiraz for a satisfying pairing.