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DEL.ICIO.USSmothered Pork Chops
The Atlanta Journal-Constitution
Makes 6 servings
Preparation time: 15 minutes Cooking time: 2 hours
Judith H. Carr of Newnan wrote the Food Goddess in August to request a recipe for Southern-style smothered pork chops. Hardly a tall order … or so the goddess thought. Much to her surprise, there was nary a recipe to be found in the AJC’s electronic archives. She turned to her faithful followers for assistance and was deluged with responses. She was most impressed with Nancy Butler of Dunwoody’s pure and simple rendition. “I have been making this for years,â€? she wrote. “It really makes its own gravy, and the meat falls off the bone.â€?
Butler transfers her chops to a casserole for baking, but if you use an ovenproof skillet with a lid, you can get away with washing one less pan.
Pass the biscuits and mashed potatoes!
Ingredients
6 center-cut loin pork chops, trimmed of excess fat
1 to 2 teaspoons seasoned salt
1 tablespoon vegetable oil
2 tablespoons butter
1 large onion, finely chopped
3 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/3 cup chopped fresh parsley
Instructions
Preheat oven to 300 degrees.
Sprinkle chops well with seasoned salt. In an ovenproof skillet over medium-high heat, add oil. Add chops and brown quickly on both sides. Remove chops and set aside.
In the same skillet, melt butter. Saute onion until it begins to brown. Stir in flour. Add milk and whisk to combine. When smooth and creamy, add salt, oregano, marjoram and parsley and stir to combine.
Return chops to pan and stir to combine. Cover and bake for 2 hours or until very tender, stirring gravy 2 or 3 times to combine.
Per serving: 280 calories (percent of calories from fat, 55), 22 grams protein, 9 grams carbohydrates, 1 gram fiber, 17 grams fat, 63 milligrams cholesterol, 439 milligrams sodium.
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