Tender, juicy pork chops seared to a golden brown and then gently simmered in a rich, savory onion gravy. This Southern classic is pure comfort food, perfect served over mashed potatoes or rice.
Prep15 min
Cook45 min
Servings4
Serving size: 1 serving(1 pork chop with about 3/4 cup gravy)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A rich, savory, and perfectly smooth brown gravy made from scratch in under 20 minutes. This classic American sauce uses a simple roux and flavorful beef broth to create a deep, comforting flavor that's the perfect companion for mashed potatoes, roast beef, turkey, and more.
Tender, savory collard greens simmered with smoky bacon and a tangy broth. A classic soul food side dish that's pure comfort in a bowl, perfect alongside cornbread and fried chicken.
About Smothered Pork Chops, Steamed Basmati Rice, Brown Gravy and Collard Greens
Soul-satisfying smothered pork chops with rich brown gravy and tender collard greens – pure comfort food!
This southern dish is perfect for dinner. With 1113.6299999999999 calories and 63.58g of protein per serving, it's a nutritious choice for your meal plan.
fat
2.5 cup low-sodium chicken broth
2 tbsp fresh parsley (chopped, for garnish)
Instructions
1
Prepare and Dredge Pork Chops
Pat the pork chops completely dry with paper towels. This is crucial for getting a good sear.
In a shallow dish, whisk together 8 tablespoons (1/2 cup) of the all-purpose flour, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and the paprika.
Dredge each pork chop in the seasoned flour mixture, ensuring both sides are evenly coated. Gently shake off any excess flour.
2
Sear the Pork Chops
Heat the vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat until it shimmers.
Carefully place the dredged pork chops in the hot skillet. Do not overcrowd the pan; cook in two batches if necessary.
Sear for 3-5 minutes per side, until a deep golden-brown crust forms. The pork will not be cooked through at this point.
Remove the seared chops from the skillet and set them aside on a clean plate.
3
Build the Gravy
Reduce the heat to medium. Add the unsalted butter to the same skillet, allowing it to melt and scrape up any flavorful browned bits (fond) from the bottom of the pan.
Add the thinly sliced onions and cook, stirring occasionally, for 10-12 minutes until they are soft, sweet, and deeply caramelized.
Stir in the minced garlic and cook for 1 minute more until fragrant.
Sprinkle the remaining 2 tablespoons of flour over the onions and stir constantly for 1-2 minutes to cook out the raw flour taste. This forms a roux.
Gradually pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a simmer, and continue to whisk until the gravy begins to thicken.
Season the gravy with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Taste and adjust seasoning if needed.
4
Smother and Simmer
Return the seared pork chops and any accumulated juices from the plate back into the skillet, nestling them into the onion gravy.
Spoon some of the gravy and onions over the top of each chop.
Reduce the heat to low, cover the skillet tightly with a lid, and let it simmer gently for 15-25 minutes, or until the pork is tender and cooked through. The internal temperature should reach 145°F (63°C).
The simmering time will depend on the thickness of your chops.
5
Rest and Serve
Turn off the heat and let the pork chops rest in the gravy for 5 minutes. This allows the juices to redistribute, resulting in a more tender chop.
Garnish with fresh chopped parsley.
Serve immediately, spooning a generous amount of the onion gravy over each pork chop. This dish pairs wonderfully with mashed potatoes, creamy grits, or fluffy white rice.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
4 tbsp unsalted butter (Can be substituted with beef drippings)
4 tbsp all-purpose flour
2 cup low-sodium beef broth (Warm or room temperature is best)
0.5 tsp onion powder
0.25 tsp garlic powder
1 tsp Worcestershire sauce
0.5 tsp salt (Adjust to taste)
0.25 tsp black pepper (Freshly ground is recommended)
Instructions
1
Create the Roux
In a medium saucepan, melt the butter over medium heat.
Once melted, whisk in the all-purpose flour until a smooth paste forms.
Continue cooking and whisking constantly for 3-4 minutes. The roux will darken to a light peanut butter color and develop a nutty aroma. This step is crucial for flavor.
2
Incorporate the Broth
Remove the saucepan from the heat temporarily to prevent lumps.
Slowly pour in about 1/2 cup of the beef broth while whisking vigorously. The mixture will seize and form a very thick paste; this is normal.
Continue whisking until the paste is completely smooth.
Return the pan to medium heat and gradually whisk in the remaining beef broth in a slow, steady stream until fully combined and smooth.
3
Simmer and Thicken
Bring the gravy to a gentle simmer, then reduce the heat to low.
Stir in the onion powder, garlic powder, and Worcestershire sauce.
Let the gravy simmer for 5-8 minutes, stirring occasionally, until it has thickened enough to coat the back of a spoon.
4
Season and Serve
Taste the gravy and season with salt and freshly ground black pepper as needed.
If the gravy is too thick, whisk in a splash more broth. If too thin, simmer for a few more minutes.
2 lb collard greens (about 2 large bunches, tough stems removed and leaves chopped)
6 slices bacon (thick-cut, diced into small pieces)
1 pcs yellow onion (medium, finely chopped)
4 pcs garlic (cloves, minced)
4 cup water
2 tbsp apple cider vinegar
1 tbsp brown sugar (lightly packed)
0.5 tsp red pepper flakes (adjust to your spice preference)
0.5 tsp salt
0.5 tsp black pepper (freshly ground)
Instructions
1
Clean and prepare the greens
Fill a clean sink with cold water. Submerge the collard greens and swish them around to loosen any grit. Let them soak for 5-10 minutes.
Lift the greens out of the water, leaving the grit behind. Drain and rinse the sink, then repeat the process until the water is completely clear.
Fold each leaf in half and slice out the tough stem. Stack the de-stemmed leaves, roll them up, and slice crosswise into 1-inch ribbons.
2
Render bacon and sauté aromatics
Place a large Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, until crisp and the fat has rendered, about 8-10 minutes.
Using a slotted spoon, remove the bacon to a plate, leaving about 2 tablespoons of fat in the pot.
Add the chopped onion to the pot and sauté until softened, about 5-7 minutes.
Stir in the minced garlic and red pepper flakes, and cook for another minute until fragrant.
3
Wilt greens and build the broth
Add the prepared collard greens to the pot in handfuls, stirring to coat in the bacon fat and allowing each batch to wilt before adding the next.
