THE NEELEY'S

SMOTHERED PORK

CHOPS

Smothered pork chop and chicken recipes are all over the South. This one came from the Neeley's Celebration cookbook. I kind of adapted the original recipe a little bit to fit my family's tastes.

READY IN: 40mins SERVES: 4

 Recipe tweaked  

INGREDIENTS

4 pork chops

⅛ teaspoon sea salt

¼ teaspoon cracked black pepper

1 cup flour- reserve 3 Tbsp for gravy

2 tablespoons onion powder

1 tablespoon garlic powder

¼ teaspoon cayenne pepper

1 teaspoons smoked paprika

¼ cup peanut oil

1 medium onion, diced

2 cups chicken broth

½ cup milk

teaspoon hot sauce

DIRECTIONS

Pat the porkchops dry with a paper towel and

season with salt and pepper.

Combine the flour, onion powder, garlic powder,

cayenne and paprika.

Dredge the chops in flour mixture on both sides

until lightly coated.

Heat a cast iron skillet over medium heat and

coat with the peanut oil.

When oil is hot, slip in chops and fry on each

side, about five minutes per side, until golden

brown.

Remove chops from pan and set aside.

Add onions to pan and saute until fragrant,

about a minute.

Add three tablespoons of the seasoned flour

left over from dredging the chops to the skillet

and stir with a wooden spoon until it makes a

paste.

Slowly whisk in the chicken broth, making sure

there are no lumps. 

• Turn up the heat and allow the chicken broth to reduce and thicken occasionally stirring. Once the sauce coats the back of your wooden spoon, pour in the milk. Add hot sauce and stir to combine.Return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.