Southern Smothered Pork Chops

Southern Smothered Pork Chops
A delicious Southern classic featuring tender, juicy pork chops smothered in a rich, savory gravy. Perfect for a comforting family dinner or a soul-warming treat, this dish is guaranteed to become a household favorite.

INGREDIENTS:

2 teaspoons rotisserie seasoning

1 teaspoon rubbed sage

1 teaspoon dried rosemary

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

4 pork chops bone-in or boneless

1 to 2 cups vegetable or canola oil for frying

1½ cups flour divided

1 stick ½ cup butter

1 cup celery small diced

½ onion small diced

1 green bell pepper small diced

5 cloves garlic minced

4 cups no-sodium chicken stock

DIRECTIONS:

Preheat and Prep: Preheat the oven to 375°F (190°C). Mix rotisserie seasoning, sage, rosemary, paprika, salt, and pepper in a small bowl.
Season and Sear the Pork Chops: Season the pork chops with half of the spice mixture. Heat oil in a large sauté pan over medium-high heat. Dredge pork chops in 1 cup of flour and sear until golden brown (3-4 minutes per side). Remove and set aside on a plate lined with paper towels.
Make the Gravy: Discard most of the oil, leaving behind any browned bits. Reduce heat to medium-low, add butter to the pan. Sauté celery, onion, and bell pepper for 5-8 minutes. Add garlic and cook until fragrant. Stir in remaining ½ cup flour to create a roux, cooking until golden brown (7-10 minutes).
Add Chicken Stock: Gradually whisk in chicken stock, stirring constantly to avoid lumps. Bring to a boil, then reduce heat to simmer. Add remaining spice mixture to taste.
Smother and Bake: Nestle the seared pork chops back into the pan, covering them with gravy. Cover the pan with a lid or foil and bake in the preheated oven for 1 hour and 30 minutes.
Serve and Enjoy: Let the pork chops rest for a few minutes before serving. Plate with a generous helping of gravy over mashed potatoes or rice.