Friday, September 11, 2009

Low Country Smothered Pork Chops

Lightly breaded pork chops smothered in onions, green peppers and a rich gravy. These delicious pork chops turn out fork tender! 
I'm always on the look out for new ways to cook pork chops. A couple months back I caught pork chops on sale for .99 lb, so of course I ended stock piling a few packages in the freezer. Don't you just love sales like that? I know I do. Today's recipe comes courtesy of  Paula Deen! I was watching Paula's Home Cooking last week and she made these Low Country Smothered Pork Chops. 

This recipe looked so easy to prepare and I couldn't wait to make it. Paula was cutting those pork chops with a fork when it was all said and done with, so you know those things were so tender. This recipe had peppers and onions which is one of my favorites, so I knew this recipe would have great flavor.

These pork chops are lightly dredged in flour, browned in butter, and then cooked with onions, green peppers, garlic, Worcestershire sauce, chicken broth and seasonings. This recipe was perfect because our garden is still producing green peppers. Just when I think I have picked the last of the peppers more seem to pop up. 

I'm not going to complain, because they can get kind of pricey in the store. If you are a pepper and onion lover this recipe is the one for you. 
We served our pork chops with mashed potatoes, but i think it would also be great served with rice. It makes a such a wonderful sauce. OK enough about all that lets get to the recipe.

These are the ingredients you will need: bone in pork chops ( 1 inch thick), sliced green peppers, onions, garlic, Worcestershire sauce, chicken broth, butter, flour, butter, salt and pepper. Lets get started.

Trim the excess fat from the pork chops and season well with salt, pepper, and cayenne pepper if using. Melt the butter in a large skillet over medium heat. Lightly roll the chops in flour, shake off any excess. Add the pork chips into the skillet. 

Brown well, about 3 minutes per side, and remove them to a plate and set aside.

Using the same skillet add green peppers and onions and saute until softened, about 3 minutes. Stir in the garlic and cook until fragrant. Push the vegetables to the side of the skillet. Add chops to pan and place vegetables on top of pork chops.

Pour in the broth and Worcestershire sauce.

Cover pan tightly with foil and allow to simmer for 45 minutes or until chops are tender. 

Remove foil and serve. These pork chops are fork tender. 

Low Country Smothered Pork Chops

4 - center-cut pork chops (1 inch thick)
salt and pepper
ground cayenne pepper, to taste (optional)
2 - tablespoons butter
1/4 - cup all-purpose flour
2 - medium green bell peppers, seeded, cored and cut into strips
2 - small onions or 1 large, trimmed, cut lengthwise
2 - cloves garlic, minced
2 - cups low sodium chicken broth or stock 
2 - 3 dashes Worcestershire sauce

Trim the excess fat from the chops and season well with salt, pepper, and cayenne if using. Melt the butter in a large skillet over medium heat. 

Lightly roll the chops in flour, shake off any excess, and place them into the pan. Brown well, about 3 minutes per side, and remove to a plate and set aside. 

In the same skillet add the green peppers and onions and saute until softened (about 3 minutes). Stir in the minced garlic and cook until fragrant (about one minute).  

Push the vegetables to the side of the skillet. Add pork chops to pan and place vegetables on top of pork chops. Pour in the chicken broth and sprinkle with Worcestershire sauce. 

Tightly cover the skillet with foil and allow to simmer for 45 minutes or until chops are tender.

Recipe courtesy of
Servings: 4


GarlicBOSS said... #

Now that's how I like pork chops. they look so good...thanks

Susan said... #

Mmm! I'll be trying this recipe soon for sure!

Mary | Deep South Dish said... #

Mmmmmm.... smothered pork chops are just SO darned good!

CrystalsCozyKitchen said... #

Those look so yummy! I love the bell pepper and onion combination. Most recipes with pork chops I find have fruit not veggies. Yum!

Southern Grace Gourmet said... #

I;ve seen this before to, but haven't done it yet. What a great and easy recipe, anything with any type of gravy, and I'm there!

Nicole Feliciano said... #

Awesome pictures. I felt like I was in your kitchen smelling those chopss. Sorry I am late, checking in with all the chefs...busy week getting the kids back to school. Thanks so much for stopping in at Momtrends and sharing.

Tina Butler said... #

Thats ok Nichole, you see it is Friday Feasts. I was adding mine on Saturday so you see I am a bit behind as well. The chops are wonderful i hope you give them a try.

Julie said... #

Tina, those look so good...will be on the rotation soon! Have you tried PD's Swiss Steak? It is a staple in the fall/winter for us. I saw your link on Grocery Cart Challenge and wanted to stop by and say's been a while.

Julie (Asasmommy from the old Coupon Chix)

Tina Butler said... #

Hey Julie, wow It has been along time since we have talked. Look how big Asa is. Thank you so much for stopping by make sure you come back again. I saw Paula make the swiss steak and it looked so good as well. I love my girl paula.

Live.Love.Eat said... #

I am definitely going to have to make this since the only reason I never do pork chops is because of the toughness. I usually stick with pork tenderloin but it would be great to have a change. Thanks!!!

And no worries, I've been a stranger too. I think we have all slowed down a bit.

Kerri said... #

Do you think that you could brown the chops & do the veggies and then put it all in the crock pot and add the liquid and let cook??

Has anyone tried this?

Tina Butler said... #

I have never tried this but it's worth a try. I know everyone wants to use their crock pot more in the summer since it is so hot. I dont see why it wouldn't work. If you try it please come back and post the outcome.

Kerri said... #

I tried this in the crockpot and it was okay but think it works better on the stove top. It wasn't bad but not a fave; will stick to cooking on the stove

Anonymous said... #

Looks amazing . . . I found you through TK and have really enjoyed perusing your step-by-steps. This recipe is going on my list to make this week! Mmmmm.

FoodontheTable said... #

That's a great deal on pork chops. I'm happy you took advantage of it! Looks delicious.

Anonymous said... #

OMG I tried this & the chops were so good & tender! I will never eat a fried pork chop again!

Anonymous said... #

OMG!!!!!These pork chops are delicious!!!!Chicken broth made them add flavor...Pork Chops are ,,so tender.....

Tina Butler said... #

Virginia there is a green print friendly button at the end of each post. Click on that for a print friendly copy.

Unknown said... #

I made this last night and it was SOOOO GOOD.. I changed it a bit, I added flour (2 tablespoons). I mixed it with a teaspoon of butter and then the some of the hot broth that had been cooking with the chops.

I had some olive oil/rosemary loaf that I sliced and then placed on the plate and smothered with the now sorta gravy sauce and then placed a pork chop on top and topped it with some more sauce.

It was SOOOO GOOD and I had left over sauce that I added more flour and made gravy that I can now use anytime instead of having to use canned..

One thing I left out is that I also added 1/4 cut of Jim Beam red stag honey tea whiskey and gave it a NICE sweet taste.. this stuff is GREAT for making sauce esp with mushrooms to go over steak..

cloey said... #

Should i simmer this on a medium high or low heat?

Tina Butler said... #

I would go with low heat just a light simmer.

Tina Butler said... #

I would go with low heat just a light simmer.

Anonymous said... #


Anonymous said... #

I've made this recipe many times. It's the perfect chop recipe!!