Pork Chops - F&D Board Help.....

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Smothered Pork Chops (wifes vote)

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Will always get my vote..


Not sure if I would really blacken it first, That might give the gravy a burnt taste. Just brown it very good.

may smoke them this afternoon and make a mushroom gravy......

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seasoned flour and fry, rice and gravy,

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My Number 1 choice. Number 2 would be to do this, and then add the chops back to the gravy and smother 'em for 30 minutes.

Boss, like Kajungee said i would worry about the gravy picking up a burnt taste if you blacken them first before smothering.

BUT, maybe put in a little blackening seasoning to the gravy if you want that flavor? not a lot, and watch the salt overload, but just a touch.

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onion and sweet potato gravy

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how did you make it?

regular brown gravy with sweet potatoes smothered down?

here is what i did:


Boss's Smothered Pork Chops

3-4 Bone-In Pork Chops (1 inch thick)
1 Cup Flour
½ Cup Olive Oil (Extra Virgin OK)
Cavendars Seasoning
2 Cloves Garlic (mince)
1 teaspoon Cayenne
1 teaspoon Salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon garlic salt
2 stems fresh rosemary
2 cups chicken broth
½ cup buttermilk (homemade)
4 bay leaves
1 teaspoon kitchen bouquet (optional)


Get chops to room temp. Season generously with fresh rosemary and Cavendars Greek Seasoning. Set aside. Mix flour, cayenne, salt, pepper, garlic powder, garlic salt, onion powder very well…..

In a dutch oven (cast iron pot), heat olive oil on high heat: run pork chops thru the flour mixture and brown on each side (2-3-4 minutes). Set chops aside.

Add flour mixture to the oil and stir roux……add garlic and bay leaves…..stir chicken broth into your roux…..mix…..add buttermilk and simmer/stir until gravy is thickened…..

Add pork chops and cook for 20 minutes on medium heat….flip and cook 10-15 on low heat…..can be served after the 1st 20………best over some gouda mashed potatoes!