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EFK Southern Smothered Pork Chops

EFK Southern Smothered Pork Chops is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.

EFK Southern Smothered Pork Chops

Ingredients

6 thick-cut pork chops

Kosher salt and black pepper to taste

1 tsp garlic powder

1 tsp smoked paprika

All-purpose flour for a light dredge, plus additional flour for gravy as needed

High-heat cooking oil as needed

1 large onion, sliced

3 garlic cloves, minced

2 tbsp butter

Chicken stock as needed for gravy

1 tbsp Worcestershire sauce

1/2 tsp dried thyme

Directions

Pat pork chops dry and season with salt, black pepper, garlic powder, and smoked paprika. Lightly dredge in flour and shake off excess. Heat a seasoned de Buyer 14-inch carbon-steel skillet over medium-high heat with enough high-heat oil to coat the cooking surface. Brown pork chops deeply on both sides, working in batches if necessary, then transfer to a plate. Reduce heat and add sliced onion to the same skillet. Cook until softened and richly browned. Add garlic and cook briefly, then add butter. Sprinkle in enough flour to form a light roux with the pan fat and cook briefly to remove the raw-flour taste. Gradually whisk in chicken stock, scraping up the browned fond. Stir in Worcestershire sauce and thyme. Return pork chops and accumulated juices to the skillet and simmer gently in the onion gravy until tender and safely cooked. Adjust gravy with additional stock as needed; it should coat the chops without becoming heavy or pasty. Taste and adjust seasoning. Serve with mashed potatoes or rice and green beans.

Pat pork chops dry and season with salt, black pepper, garlic powder, and smoked paprika. Lightly dredge in flour and shake off excess. Heat a seasoned de Buyer 14-inch carbon-steel skillet over medium-high heat with enough high-heat oil to coat the cooking surface. Brown pork chops deeply on both sides, working in batches if necessary, then transfer to a plate. Reduce heat and add sliced onion to the same skillet. Cook until softened and richly browned. Add garlic and cook briefly, then add butter. Sprinkle in enough flour to form a light roux with the pan fat and cook briefly to remove the raw-flour taste. Gradually whisk in chicken stock, scraping up the browned fond. Stir in Worcestershire sauce and thyme. Return pork chops and accumulated juices to the skillet and simmer gently in the onion gravy until tender and safely cooked. Adjust gravy with additional stock as needed; it should coat the chops without becoming heavy or pasty. Taste and adjust seasoning. Serve with mashed potatoes or rice and green beans.
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