Country smothered pork chops recipe

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Cooking the pork chops in batches is critical to browning.

  • Yield: 6 Servings


  • 1 cup vegetable oil
  • 1 tsp salt
  • ½ tsp pepper
  • 6 (1½-inch-thick) boneless center-cut pork chops
  • 1 cup all-purpose flour
  • 1 medium onion, sliced
  • 3 cups chicken broth
  • 2 Tbsp cornstarch
  • 2 Tbsp browning-and-seasoning sauce
  • ½ tsp salt
  • ½ tsp garlic powder
  • ½ tsp pepper
  • Hot cooked rice (optional)
How to Make It
  1. Preheat oven to 400°. Heat oil in a large deep skillet over medium-high heat.
  2. Rub 1 tsp. salt and ½ tsp. pepper all over pork chops. Dredge chops in flour, shaking off excess. Fry chops, in batches, in hot oil 2 minutes on each side. Drain on paper towels.
  3. Arrange chops in a 13- x 9-inch baking dish; top with sliced onion. Combine broth and next 5 ingredients, stirring with a whisk until blended. Pour broth mixture over chops in dish. Cover and bake at 400° for 1 hour or until chops are tender. Serve over rice, if desired.

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