Smothered Pork Chops – American Southern Soul Food style, are so tender, melt-in-your mouth delicious. There are many smothered pork chops recipes, in all types of cultures. But nobody makes smothered pork chops quite like the kitchen wizards in the deep south of North America.
Smothered Pork Chops Soul Food Style Recipe-
- 2 tbsp. butter
- 2 tbsp. all-purpose flour
- 1-1/2 cups rich beef broth
- 1 tsp. white sage leaves, crumbled
- 6 pork chops, thick cut, from boneless pork loin
- 2 large eggs
- 1 cup all-purpose flour for dredging
- salt and pepper, to taste
- 1/2 cup Lard (I know, I know, many people nowadays don’t like to use lard, for health reasons. But just this once, please use real lard – it is the only way to get the real, authentic flavor in your Soul Food style smothered pork chops)
- 1 large onion, finely chopped
- 1 large onion, sliced into rounds
- 6 large cloves garlic, minced
- 1 cup chopped white button mushrooms (fresh, or dried and re-hydrated)
- 1/4 cup chopped celery
- Melt the butter over medium-high heat in a small saucepan, then stir in the 2 tablespoons of flour, and cook until turning a light brown color—stirring all the time with a whisk.
- Add in the sage and broth, mix together well, remove from heat, and set aside. This is your smothering sauce.
- In a large mixing bowl, put the 1 of cup flour, add the salt and pepper into it and stir to blend the seasonings well throughout.
- In another bowl, crack the eggs and put the whites and yolks in it. Whisk the eggs until slightly frothy.
- Dip the loin chops into the eggs and swish them around until they have a thin film of egg coating all over.
- Next, dredge the loin chops in the seasoned flour mixture, coating all sides well.
- In a large, heavy skillet over medium-high heat, put 1/4 cup of the lard and get it sizzling hot, then add in the chops and fry them until they are well browned on both sides.
- Transfer the browned chops to a large baking or casserole dish—one that has a cover.
- Preheat oven to 350 F.
- Using the same large skillet, melt and heat the remaining lard. Add celery, mushrooms, finely chopped onions, onion rounds, garlic. Turn the heat down to medium, and cook, stirring often to avoid burning, until onions and garlic are golden and fragrant—usually 8 to 10 minutes will do it.
- Use a slotted spoon to remove the cooked vegetables and spoon them evenly over the chops in the casserole or baking dish.
- Pour all the remaining lard in the skillet down the drain (or you can save it in a covered container for reuse later).
- Add reserved sauce into the skillet, turn the heat up to high, bring to a boil, and cook for 1 minute, stirring vigorously. Occasionally scrape the bottom of the skillet to prevent burning and also to get the savory rue loose and blended into the smothering sauce.
- Now pour the sauce over vegetables and chops in the baking dish or casserole, cover, and bake for 30 minutes.
- Serve your Smothered Pork Chops with Southern Style Mixed Greens, and Garlicky Mashed potatoes with Gravy, for a full, well-rounded meal in true Southern Soul Food ethnic tradition.