Dawnie's Smothered Pork Chops & Gravy

4 servings Prep: 10 m Cook: 1 h Total: 1 h 10 m Beginner
Dawnie's Smothered Pork Chops & Gravy
This is a filling and delicious dish, great for winter when you want tender pork chops smothered in rich onion gravy with bell peppers. Perfect comfort food that’ll stick to your ribs.

Ingredients

  • 4 boneless pork chops (1/2 inch thick)
  • 1 tbsp vegetable oil
  • 1 bunch onions, chopped
  • 1 cup chopped red and green peppers
  • 2 tbsp or 1/2 package Lipton onion soup mix
  • 2 cups water
  • Seasoning to taste (i.e. salt, pepper, Slap ya Momma! or Tony's, pinch of cayenne)

Step-by-Step Instructions

  1. Rinse the pork chops and season to taste with your preferred Cajun seasoning.
  2. In a black pot or heavy aluminum skillet, add oil and heat over medium heat. Sauté the chopped onions and bell peppers for approximately 5 minutes until softened.
  3. Add the seasoned pork chops to the skillet and brown on both sides, about 3-4 minutes per side.
  4. Add 2 cups water or enough water to cover the meat, along with the Lipton onion soup mix. Stir to combine, lower heat to medium-low, and simmer uncovered for approximately 45 minutes to one hour, depending on the thickness, until meat is tender and gravy has thickened.

Common Problems and Solutions

Q: Why is my gravy too thin?

A: Make sure you're simmering uncovered so the liquid can reduce. If it's still thin after an hour, remove the pork chops and let the gravy simmer a bit longer, or mix a tablespoon of cornstarch with cold water and stir it in.

Q: Can I use bone-in pork chops?

A: Absolutely! Bone-in chops will add even more flavor to the gravy. Just increase the cooking time by 10-15 minutes and make sure they reach an internal temperature of 145°F.

Q: My pork chops are tough. What went wrong?

A: They may not have simmered long enough. Pork chops need that low and slow simmer to become tender. Also, don't skip the browning step—it adds flavor but also helps seal in moisture.

Tips and Techniques

The key to tender smothered pork chops is low heat and patience. Don’t rush the simmering process. If your gravy gets too thick, add a little water; too thin, simmer a bit longer uncovered. The onion soup mix adds great flavor, but you can adjust the amount based on your salt preference.

Ingredient Substitutions

  • boneless pork chops: bone-in pork chops or pork steaks
  • Lipton onion soup mix: homemade mix: 2 tbsp dried minced onion, 1 tsp beef bouillon, 1/4 tsp onion powder, pinch of sugar
  • vegetable oil: bacon grease or olive oil

Equipment Needed

  • heavy-bottomed skillet or black iron pot
  • tongs for turning chops

Historical Context

Smothered dishes are a hallmark of Louisiana cooking, where meats are slowly braised in rich gravies made from the trinity and pan drippings. This technique keeps tougher cuts tender and creates the flavorful gravy that’s meant to be served over rice.