Description
This recipe calls for 4 pork chops because that’s about what you can fit into a standard frying pan, though I’ve squeezed 6 smaller chops in before. I recommend you double the recipe because my husband eats them two at a time. Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.
Ingredients
- 2 teaspoons seasoned salt
- 2 teaspoons garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 4 pork chops, 3/4-inch thick, or more to taste
- ½ cup self-rising flour
- ¼ cup vegetable oil
- 1 yellow onion, thinly sliced
- 1 cup sliced fresh mushrooms, or more to taste
- 1 teaspoon water, or as needed (Optional)
- 2 cups water (Optional)
Instructions
- Mix seasoned salt
- garlic powder
- black pepper
- and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour
- saving remaining seasoning and flour for the gravy.
- Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned
- about 3 minutes per side. Transfer pork chops to a plate
- retaining drippings in the pan. Cover pork chops with paper towels.
- Cook and stir onion in the drippings in the heavy skillet over medium heat until browned
- 5 to 10 minutes. Add mushrooms
- remaining flour
- remaining spice mixture
- and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown
- about 5 minutes.
- Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy
- reduce heat
- cover skillet
- and simmer until pork chops are tender
- about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Prep Time: 20 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Servings: 4