SOUTHERN-STYLE SMOTHERED PORK CHOPS

SERVES: 4

TOTAL TIME:2 hours 15 minutes

WHY THIS RECIPE WORKS Pork chops smothered in a rich onion pan gravy and then oven-braised until tender are a Southern specialty. We stirred up a seasoning mixture of Lawry’s Seasoned Salt, onion powder, granulated garlic, paprika, and pepper, and used this mixture in three places: on the chops, in the flour dredge that the chops are coated in, and in the gravy. We first browned the coated chops well and then built the gravy in the same skillet using vegetable oil and flour. We cooked the roux until it was the color of peanut butter, stirred in onions and water, and poured the mixture over the chops. After cooking for about 1½ hours, the pork chops were supertender and flavorful from the thickened gravy. Try to find chops of the same thickness for even cooking; for the most tender and moist chops, start with ¾-to 1-inch-thick bone-in blade chops. For proper sauce consistency, it’s important to measure the amount of fat left in the skillet before making the roux.

INGREDIENTS:

• 2 tablespoons Lawry’s Seasoned Salt
• 1 tablespoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika pepper
• 4 (8-to 10-ounce) bone-in pork blade-cut chops, ¾ to 1 inch thick, trimmed
• 1 cup all-purpose flour
• ½ cup vegetable oil
• 2 onions, quartered through root end and sliced thin crosswise
• 3 cups water
• 1 tablespoon cider vinegar

INSTRUCTIONS:

1.  Adjust oven rack to middle position and heat oven to 350 degrees. Set wire rack in rimmed baking sheet. Combine seasoned salt, onion powder, garlic powder, paprika, and 1 teaspoon pepper in bowl. Pat chops dry with paper towels and sprinkle each chop with 1 teaspoon spice mixture (½ teaspoon per side).
2. Combine ½ cup flour and 4 teaspoons spice mixture in shallow dish. Dredge chops lightly in seasoned flour, shake off excess, and transfer to prepared rack.
3. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add 2 chops to skillet and fry until deep golden brown, 3 to 5 minutes per side. Let excess oil drip from chops, then return chops to rack. Repeat with remaining 2 chops.
4. Transfer fat left in skillet to liquid measuring cup. Return ¼ cup fat to skillet and stir in remaining ½ cup flour. Cook over medium heat, stirring constantly, until roux is color of peanut butter, 3 to 5 minutes. Add onions and remaining 4 teaspoons spice mixture and cook, stirring constantly, until onions begin to soften slightly, about 2 minutes.
5. Slowly stir water into roux mixture until gravy is smooth and free of lumps. Bring to simmer and cook until gravy begins to thicken, about 2 minutes. Pour half of gravy into 13 by 9-inch baking dish. Nestle browned chops in dish, overlapping slightly as needed. Pour remaining gravy over chops and cover dish tightly with aluminum foil. Bake until chops are fully tender, about 1½ hours.
6. Carefully transfer chops to serving platter. (Chops will be delicate and may fall apart.) Use wide spoon to skim fat from surface of gravy. Add vinegar to gravy and season with pepper to taste. Pour gravy over chops. Serve.