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Smothered Pork Chops and Gravy
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Smothered Pork Chops and Gravy

2 h 30 minServes 4Nutri-Score C€€
from @britscookin21 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • bone-in pork chops (patted dry)Meat4 pieces
  • saltSpices6 g
  • black pepper (ground)Spices3 g
  • garlic powderSpices4 g
  • onion powderSpices4 g
  • smoked paprikaSpices3 g
  • cayenne pepperSpices1 g
  • vegetable oilPantry30 ml
  • onion (diced)Produce1 piece
  • bell pepper (diced)Produce1 piece
  • garlic (minced)Produce3 pieces
  • waterOther500 ml
  • cornstarch (slurried with water)Pantry10 g

per serving

Nutrition

262kcal

Carbs
8 g
Proteins
23 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Potato masher
  • Tongs

step by step

Method

  1. Season the pork chops

    • Pat the bone-in pork chops dry.
    • Season generously on both sides with the salt, black pepper, garlic powder, onion powder, smoked paprika and cayenne.
    Step 1

  2. Brown the pork chops

    • Heat the oil in a heavy-bottom pot over medium-high heat.
    • Brown the pork chops on both sides, letting them stick a little to build flavor on the bottom of the pot.
    • Remove the chops and set aside.
    Step 2

  3. Cook and mash the vegetables

    • Add the onion, bell pepper and garlic to the pot and scrape up the browned bits.
    • Let the vegetables cook down until softened.
    • Mash the vegetables in the pot with a potato masher.
    Step 3

  4. Simmer the pork chops in gravy

    • Return the pork chops to the pot with the water and remaining seasonings.
    • Bring to a boil, then lower the heat and simmer covered for about an hour.
    Step 4

  5. Thicken the gravy

    • Stir the cornstarch slurry into the pot.
    • Cover and simmer over medium heat until the gravy thickens and deepens in flavor.
    Step 5

  6. Serve

    • Spoon the smothered pork chops and gravy over rice.
    Step 6
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