Smothered Pork Chops, southern style

Wendy Shockey


These are my go-to chops whenever I need a quick dinner that impresses.

★★★★★ 1 vote
15 Min
1 Hr 30 Min


bone in pork chops
2 Tbsp
olive oil or canola oil
small onion sliced thin
bell pepper, sliced thin
1/2 c
2 c
2 c
half and half
hot cooked rice or mashed potatoes
salt and pepper
sprinkling of your favorite cajun seasoning
enough butter to equal 1/2 cup, for making the roux


1Preheat oven to 325 degrees (can also finish this on the stovetop, if desired).

Heat oil in a large skillet over medium heat. Add the chops and sear, sprinkling the top with salt and pepper. Turn and sear on the other side; season that side also. Remove to a baking pan.
2Add the onion and green pepper to the skillet and saute until lightly caramelized. Transfer to the top of the chops; sprinkle with Cajun seasoning.

In the same skillet, add enough butter to bring fat to 1/2 cup total. Stir in the flour until fully incorporated and no lumps remain. Add the water to the half and half, and slowly pour into the flour mixture, stirring constantly. Cook and stir for 5 minutes. Pour over the chops, covering completely.
3Cover the dish and bake at 325 degrees for 1 to 1-1/2 hours or until tender. Can also slow simmer on the stovetop in a covered skillet - just check it occasionally to make sure it is not sticking. Serve over a bed of rice or with mashed potatoes.

About this Recipe

Course/Dish: Pork, Steaks and Chops