Smothered Pork Chops

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Serves 4 | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

4 pork loin chops
1 teaspoon plus 1 tablespoon salt, divided
1 teaspoon plus 1 tablespoon ground black pepper, divided
2 cups plus 2 tablespoons all-purpose flour, divided
1/2 cup vegetable oil
1 large onions, coarsely chopped
1 green bell peppers, cored, seeded and
coarsely chopped
1 stalks celery, coarsely chopped
2 cups water


Trim excess fat from the edges of the pork chops. Sprinkle each with some of the 1 teaspoon salt and pepper.

Season 2 cups flour with the remaining 1 tablespoon salt and pepper.

Dredge chops in the flour until coated on all sides, shaking off excess flour.

Pour the vegetable oil in a deep, heavy skillet, such as cast iron, over medium-high heat.

When the oil begins to shake slightly, add as many pork chops as will fit without crowding.

Fry, turning once, until well-browned on both sides, about 5 minutes.

Remove chops to a plate and repeat with remaining chops.

Pour off all but 1/4 cup drippings from the skillet.

Reduce the heat to medium and add onions, green peppers and celery.

Cook until brown and soft, about 10 minutes.

Sprinkle 2 tablespoons flour over the vegetables and bottom of the skillet.

Cook, stirring, until flour is golden brown.

Slowly pour in 2 cups water.

Stir, then cook until thickened.

Place pork chops in a Dutch oven or divide between two skillets.

Top with the gravy and vegetables.

Cover tightly and cook over low heat until pork chops are cooked through, about 15 minutes

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