Thursday, June 19, 2014

Smothered Pork Chops

We made this dish once before but I apparently didn’t blog about it, as it was nowhere I could find it.  Since we considered it one of the best we’ve ever eaten, I wanted to be sure I documented it this time.  The recipe comes from Tyler Florence and is reproduced here.

Smothered Pork Chops - slightly adapted from Tyler Florence

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in (I used 1” boneless)
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

1. Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
2. Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. 
3. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth. Let the liquid cook down for 5 minutes to reduce and thicken slightly. 
4. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. 
5. Simmer for 5 minutes or until the pork is cooked through (143* for me). Season with salt and pepper and garnish with chopped parsley before serving.

As before, they were very good, especially with the sautéed mushrooms I added to mine.  We served them with some smashed new potatoes and steamed broccoli for a fine meal.  Note:  broccoli at our place is cooked, so it loses it's bright green color.  Also I made double the above gravy recipe to ensure plenty for the potatoes.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.


6/13/14 event date


  1. A real southern classic that's always in style. I like that you used buttermilk in the cream gravy. Another southern tip. .

  2. An excellent dish, very similar to one I served in my restaurant, the customers loved it.

  3. These look fantastic!! I rarely make pork chops, but I can't resist these!

  4. Larry, Well smother my chops! The photo of the chops all in the pan got my mouth watering... My kind of meal! Take Care, Big Daddy Dave

  5. Okay that will rank high on my request list if we get over your way. Just sayin'.

  6. Right up my alley! Looks delicious Larry. At least you looked. I've actually written and posted about the same recipe twice. (shhhh…don't tell anyone) :)

  7. I'd love those Pork Chops ---and would also 'smother' my taters with that 'gravy'... YUM......


  8. Double gravy - yup you and I would get along just fine! Lovely recipe and cooked broccoli is fine with me too. Have a great weekend.

  9. They look delicious Larry. You can never have too much gravy.

  10. Amen! We like cooked broccoli also! :-) These chops are to die for and I want to try the recipe. Buttermilk and chicken broth is a good unique twist so I bet it's all delicious. Looks like there's plenty of gravy to smother the potatoes too. Thanks for the recipe and have a fun weekend!

  11. OH man do I love pork chops. Then you throw in the double whammy of gravy. Pass me a biscuit because that is one fine looking dish.

  12. It's been a long time since I've had a pork chop any other way than on the grill, that I have forgotten how good a smothered pork chop could be. I'll have to make these for Trevor, he's sick of grilled food by this point.

  13. This looks absolutely delicious. You can make this for me any time!

  14. This is MY kind of recipe! Love, love, love the sauce! I'm always on the look out for new and tasty ways to prepare our favorite meat: PORK! Have a great 4th Larry and Bev!


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