Improv Oven

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Easy Smothered And Fried Pork Chops And Rice Recipe

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Fried Smothered Pork Chop And Rice

A southern style smothered pork chop that’s fried and topped with a rich and creamy flour gravy is sure to get you in a comfortable mood. Let’s face it, a pork chop is a pork chop, so it’s all about how you season the chop that brings out all the flavor. Pork chops are great because they’re cheap cuts as well, so you can easily stretch your dollar a little further and still feed a family of four. This flour gravy is very similar to the gravy we made for our shrimp and cheese grits, except this time instead of using butter, we’re using vegetable oil and the excess fat left over from the chops. Drop start to finish this should take about 30 minutes to make. Don’t forget to start your rice first and it tends to take a little longer.Fried Smothered Pork Chop And Rice

fried-smothered-pork-chop7Fried Smothered Pork Chop And Rice

Easy Smothered And Fried Pork Chops And Rice Recipe
Recipe Type: Entree
Cuisine: American
Author: Improv Oven
Prep time:
Cook time:
Total time:
Serves: 4
Southern Fried and Smothered Pork Chops and Rice.
Ingredients
  • For Pork Chops
  • 4 pork chops, ¾ inch thick
  • ½ cup flour
  • 1 tbs onion powder
  • 1 tbs garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp parsley, to garnish
  • ½ cup vegetable oil (or oil of choice)
  • For Gravy
  • Use left over oil in pan
  • ¼ cup remaining flour
  • 1 cup chicken stock
  • For Rice
  • Follow package instructions
Instructions
  1. Make rice, according to package instructions and set aside, about 20 minutes
  2. Heat frying pan on medium heat, add oil
  3. Rinse pork and pat dry, set aside
  4. Combine flour and seasonings in a bowl and mix together so fully combined.
  5. Dredge pork chops in flour mixture until flour mixture coats entire chop.
  6. Cook each chop in frying pan for about 3-5 minutes on each side, should appear nice golden brown on each side. Remove from pan and let sit.
  7. Add ¼ cup of remaining flour mixture so pan and mix together thoroughly to create a roux. Add chicken stock and continue mixing until sauce thickens.
  8. Add chops to gravy and simmer for another 10 minutes until chops are no longer pink inside.
  9. Serve each chop hot with side of rice and top with remaining gravy.

 

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