Colby's Smothered Pork Chops & Gravy

4 servings Prep: 15 m Cook: 1 h Total: 1 h 15 m Beginner
5.0/5 (3)
Colby's Smothered Pork Chops & Gravy
I have seen my mom make rice and gravy many times. I got really hungry for some and she was not around; so I followed my instincts and made this delicious dish with tender pork chops, bell peppers, mushrooms, and green onions in a savory gravy. The pork was really tender and the gravy was excellent. I commented at the table how Mom would be proud if she could have eaten some :) I guess it is in the genes!

Ingredients

4 servings
  • 4 boneless pork chops or pork loin 1/2 inch thick
  • 1 tbsp Canola or vegetable oil
  • 1 bunch green onions chopped
  • 1 cup red and green peppers chopped
  • 1 package thick cut mushrooms about 4 cups
  • Cajun or Creole seasonings
  • 1/3 package onion soup mix
  • 1-2 tbsp red pepper flakes
  • 2 cups water (more or less)
  • garlic powder (optional)

Step-by-Step Instructions

  1. Rinse, pat dry and season to taste the pork meat - Zatarain’s seasonings is the chef’s favorite.
  2. Over medium heat in a black pot or heavy aluminum skillet, add oil and sauté the chopped green onions, bell peppers and half of the thick cut mushrooms for approximately 5 minutes.
  3. Add the seasoned pork chops and brown on both sides, about 3-4 minutes per side. Add and brown to the mixture the balance of the mushrooms.
  4. Add 2 cups water or enough water to cover the meat, the French onion soup mix and the red pepper flakes the kind that goes on pizza.
  5. Lower heat and simmer uncovered for approximately 45 minutes to one hour depending on the thickness desired for the gravy. Serve over rice.

Common Problems and Solutions

Q: Why is my gravy too thin?

A: If your gravy is too thin after simmering, continue cooking uncovered to allow more liquid to evaporate, or remove the pork chops and simmer the gravy on medium-high heat for 10-15 minutes to thicken. You can also mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the gravy.

Q: Can I make this ahead?

A: Yes! This dish actually improves with time as the flavors meld. Make it a day ahead, refrigerate, and reheat gently on the stovetop. You may need to add a splash of water when reheating if the gravy has thickened too much.

Tips and Techniques

For extra flavor, brown the pork chops well on both sides before adding the liquid - this creates fond (browned bits) on the bottom of the pan that adds depth to the gravy. Don’t skip the simmering time; low and slow cooking is what makes the pork tender and the gravy rich.

Ingredient Substitutions

  • boneless pork chops: bone-in pork chops or pork cutlets
  • onion soup mix: 1 tablespoon beef bouillon or 2 tablespoons soy sauce
  • fresh mushrooms: 1 can (8 oz) sliced mushrooms, drained

Equipment Needed

  • Heavy-bottomed pot or cast iron skillet
  • Meat thermometer (optional, for checking doneness)