Southern Smothered Pork Chops in Brown Gravy Recipe

The flavor was pretty good - a few more seasonings in the gravy would be better, but I appreciate the simplicity. I did have an issue with the execution of this recipe. After sauteing the onions and garlic, there is no butter left in the pan to whisk the flour into. You will definitely need to add more. I also think you should take advantage of the pan juices from the pork chops to make the gravy because...hey, more flavor! If I were to make this again, I'd saute the onions, garlic and mushrooms in a pan, then place them in a bowl. I'd then saute the pork chops in the same pan until browned on both sides, then remove to a plate. I'd then scrape up the browned bits in the pan, with a little added fat and the flour to make the roux, add in the broth to make the gravy, then add everything back into the pan and simmer.

I can't have mushrooms, so I use extra sweet onions. The problem I have with this recipe, though, is that it's backwards and requires too many plates and pans. Using a skillet, brown the chops first and then put them on a warm plate (covered with foil). In the same skillet, saute the onions. Sprinkle the flour over the onions and make the roux. Deglaze with a quarter cup of vermouth, cook the alcohol off for 3 minutes, stir in the broth and a half-teaspoon of gravy master to give it a nice color. Note, so there are no lumps, use "better than bouillon", which is made with boiling water (from the kettle) into a measuring cup. Then add the chops back to the gravy (as well as any juices that may have rendered). When through cooking, remove the porkchops from the pan and slide in two pats of butter, which gives the gravy a silky-smooth look and texture.

I used chicken broth instead of beef broth. After gravy was made, and chops were seared, l put everything in the crockpot and cooked on high for two hours.

I added more black pepper and a dash of white pepper to the flour as I stirred it into the butter and pan juices from the chops. Keep in mind this isn't a recipe found on the "healthiest meals" list so the dingbat commenting on the flour choice needs to get a grip.

I've been making something like this for years (born and raised in the south. Learned to cook in Louisiana). I've made this, but yes, the gravy definitely needs a little punching up. I would add a couple tablespoons of sour cream and a couple teaspoons or so of a herb that needs more use - summer savory. A couple more changes. Start with just browning the chops and set those aside. Then make the gravy with the pan drippings and butter! Saute the onions and shrooms together. Don't add the garlic till just before you start the roux as it will burn.

I'm very glad I read the reviews before I cooked it. Many were helpful (France C in particular, but I'd reverse her suggested order next time, Pork chops 1st, onions, garlic - & mushrooms- why not saute them? next then the gravy & simmer.) Also, you shouldn't need more that a T of butter for the pork chops, maybe as much as 2T for the veggies (but you can never have too much butter), then when it comes to the gravy, use your judgment, the fat has to match the flour to get a smooth roux. Also the comments on lack of flavor were dead on, but they could not have tasted the gravy before starting the simmer, it was too obvious! It will take a LOT more salt & pepper, and I even added some Worcestershire sauce & beef bullion cubes to my (superb!) homemade chicken stock. Given these adjustments, I served with rice & green beans. The gravy & rice was the best part of the meal, we all agreed.

I start by browning my pork chops and removing to a plate. Then add onions to the skillet with salt, pepper, and garlic till softened. I Then add 2 tbsp unsalted butter and apf to coat and when the flour is browned off I add 1/2 c white wine to deglaze. When wine is reduced I add chicken stock and stir to create my crazy. Season to taste before adding chops back into the skillet. Allow to simmer, turning to cover both sides of my chops and simmer on low for 15 to 20 minutes depending on thickness of my chops to allow finish cooking. You should only need one skillet for this meal.

This recipe for pork chops in brown gravy has become the go-to recipe when we want pork chops. It’s easy and delicious. The only changes to the recipe is if Bella mushrooms are not available and I use minced garlic in a tube rather than minced garlic by hand. Do not over cook while browning and after adding gravy, cook on low. Only once, we had to use a knife to cut the pork chops (my bad). I always make extra for leftovers and they are just as delicious as the first time and leftovers are gone the next day.

Absolutely delicious! The gravy is so versatile, pork or beef! After browning in the pan, etc. I covered and put in a 300 oven for an hour

This recipe reminds me of the smothered pork chops everyone in my Louisiana family would make, except better! The sauce is very creamy and thick, the chops were very moist and tasty, and you have room to play around if you want more or less of the onion or garlic. I did not use the mushrooms because I can't stand them but this didn't need them at all. It is simple to make and, to save pans, I fried the chops ahead of time, then made the gravy in a skillet later and added the colder chops to it. 1 skillet, no fuss. Using coarse ground black pepper gave it an extra mild kick. As mentioned in the recipe, it is best to use thinner chops and keep all of them the same size to ensure even cooking. Loved it and will make it again and again!

This will go into a rotation of favorite meals, according to my three guys. I used bone-in thick pork chops and they turned out so nice and tender! After reading some reviews, I did change the order that made more sense to me. First thing I did was brown the chops and set them aside. I added the butter, onions, garlic and mushrooms into the same pan. Luckily I accidentally used a whole stick of butter and I think that made the difference when making the gravy. Some reviews mentioned the lack of butter left over for the flour, so my mistake made this work out perfectly! I added the chops to the gravy mixture and let it simmer, checking the meat's temp a few times. Since I used bone-in chops, I had to let it simmer longer, but the outcome was fantastic! Thanks for sharing a great recipe!

This will go into a rotation of favorite meals, according to my three guys. I used bone-in thick pork chops and they turned out so nice and tender! After reading some reviews, I did change the order that made more sense to me. First thing I did was brown the chops and set them aside. I added the butter, onions, garlic and mushrooms into the same pan. Luckily I accidentally used a whole stick of butter and I think that made the difference when making the gravy. Some reviews mentioned the lack of butter left over for the flour, so my mistake made this work out perfectly! I added the chops to the gravy mixture and let it simmer, checking the meat's temp a few times. Since I used bone-in chops, I had to let it simmer longer, but the outcome was fantastic! Thanks for sharing a great recipe!

The gravy? Bleh. You cannot tell people to make gravy like that. What butter is even left in the pan after cooking an onion? Enough that the pan might be greasy. It was powder trying to brown and when I added the broth it was just gross and clumpy no matter how much I tried to mix it. Terrible.

Family loved it

I’m always in a rush to make dinner so I cooked the chops(I used chicken thighs)first then, butter, onion, garlic and mushrooms together followed by the flour and finally broth.Added the protein and let it simmer until done. By the time I set the table it was done! Delicious

My husband & I really enjoyed this meal. The pork chops tasted great and were so tender! The only thing missing was the mushrooms and that's only because I forgot to buy them. I'll be making this again.

This recipe made my day.

My family really liked the tenderness of the pork and flavor of the sauce.

I love the gravy recipe - I also use it with left over pork; and I add a teaspoon of vermouth.

Very flavorful, will definitely make again