Beazell's Cook Book

Smothered Pork Chops or Pork Steaks by Linda Harrison

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4 Pork Chops about 1 inch thick, with a bone or equivalent in Pork Steaks
1/4 Cup All-Purpose flour, generously sprinkled with Beazell's Cajun Seasoning to coat eat chop.
1 - 2 Tbsp. Olive oil
1 large sweet onion, thinly sliced
2 cloves of garlic, minced
3 Tbsp. All-Purpose flour to thicken the gravy.
1/2 cup water
1 cup Chicken Broth

Coat the pork chops on all sides with your seasoned flour.

Pre-heat a large black iron skillet over high heat and add enough olive oil to coat the bottom of the pan.

Brown the pork chops on both sides. If necessary, do this in two batches, setting aside the cooked chops on a plate. Add portions of the onions and garlic with the pork chops so they can sauté while you're browning the chops.

Add 1/2 cup of water, bring to a boil and cover the skillet. Cook for 15 minutes and add more water if needed to keep the level up.

Mix 3 Tbsp. all purpose flour with 1 cup of chicken broth in a cup. Slowly pour the mixture over the pork chops and onions. Stir well. Cover and cook for 30 to 45 minutes until chops are completely cooked and sauce has thickened. Check for taste, adding Beazell's Cajun Seasoning and salt if needed.


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