Smothered Pork Chops - Master Cookbook Recipe # 508

Name: Smothered Pork Chops - Master Cookbook Recipe # 508
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 5 (Varies by number of chops)
Cuisine: Southern
Ingredients: Pork Chops; Thick-sliced bacon; 1 Small onion (chopped); 1 clove Garlic (peeled and sliced); 1/4 cup Self-rising flour; 2 cups Milk (for gravy); Optional: Asparagus spears; To taste: Salt & black pepper; As needed: Olive oil (for frying)

This recipe for Smothered Pork Chops is the ultimate Southern comfort food. By using the same skillet to fry the bacon, sauté the vegetables, and sear the pork, you build layers of incredible flavor that culminate in a rich, savory pan sauce. Tender pork chops, crispy bacon, and perfectly cooked asparagus make this a complete, high-quality meal that feels like a Sunday dinner any day of the week.

This is recipe #508 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 20 minTotal time: 35 min

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Ingredients

Pork Chops
Thick-sliced bacon
1 Small onion (chopped)
1 clove Garlic (peeled and sliced)
1/4 cup Self-rising flour
2 cups Milk (for gravy)
Optional: Asparagus spears
To taste: Salt & black pepper
As needed: Olive oil (for frying)

Instructions

Prep the Chops: Season your pork chops generously with salt and pepper, then dredge them in the self-rising flour until lightly coated.
Fry the Bacon: In a large skillet, fry the bacon over medium heat. When the bacon is nearly crisp, toss in half of your chopped onion.
Sauté Veggies: Once the bacon is done, remove it from the pan. Add the asparagus spears and sliced garlic to the skillet with the bacon drippings and onion. Sauté until the asparagus is fork-tender, then remove and cover to keep warm.
Sear the Chops: Add enough olive oil to the remaining drippings to coat the pan. Add the chops and cook for 4 minutes on medium heat.
Flip & Finish: Flip the chops and add the remaining chopped onion to the pan. Cook for another 4 minutes (or until the internal temperature reaches 160°F). Tip: Don't use high heat or your drippings will burn!
Smother: Remove the chops and top them generously with your Sage & Garlic Milk Gravy (Master Cookbook Recipe # 509).

Notes

Tammy’s Tips: The key to this dish is managing your heat,you want those drippings to be golden brown, not black, so you can make the most delicious gravy possible! Serving this with the asparagus right in the same pan not only makes it a beautiful "one-skillet" presentation but also lets the vegetables soak up all that wonderful pork and bacon flavor.