A soul food favorite smothered pork chops, chicken and turkey are staples to the southern cuisine. The smothered sauce created in this recipe can also be used for chicken or turkey. In fact this recipe is a great option for what to do with the left over turkey after Thanksgiving - simply start with the sauce and add the left over turkey pieces to the pan to simmer for 15-20 minutes and smothered turkey it is.
Try this smothered pork chop dish with a side of collard greens with black eyed peas and rice.
Prep Time: 10 minutes
Cooking Time: 35 minutes
1/4 Cup Vegetable Oil
3 Garlic Cloves sliced
4 Pork Chops (thin cut with bone-in is best)
1 Onion chopped
2 Tablespoons All Purpose Flour
2 Teaspoons Onion Powder
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Smoked Paprika
2 Cups Chicken Broth
3/4 Cup Buttermilk
2 Teaspoons hot sauce
2 Tablespoons Agave
In a large deep skillet heat the vegetable oil over high heat. Toss in the garlic and stir fry until golden brown (about 2-3 minutes). Remove the garlic from the pan and discard. Add the pork chops to the pan and brown the meat on both sides (about 3 minutes on each side). Remove the browned pork chops from the pan and set aside.
Add the onions to the pan and stir fry until the onions are soft and translucent (about 4 minutes). Add the flour, onion powder, cayenne pepper and smoked paprika to the hot pan and quickly stir the mixture with the onions until fragrant (about 1 minute). Slowly pour the chicken broth into the pan while continuously stirring the ingredients to prevent the flour from forming lumps. Afterwards pour the butter milk, hot sauce and agave and give the ingredients a quick stir. Return the pork chops to the pan and lower the heat to a slow simmer. Cover the pan and let cook for another 15 minutes. (If using thick chops, you may want to let it cook even longer to adequately soften the meat).
Serve the chops with the sauce smothered on top. Enjoy.