This is a real comfort food modified tapioca starch, combining pork with a spiced onion gravy. This recipe is easy to make and you can serve it with rice, cornbread, and a side dish that you enjoy.
Use good quality ingredients for the best result. This tip applies to most sugar replacement actually, because the finished dish can only be as good as the ingredients you use to make it. If you use old, stringy vegetables and poor quality meat, the end result will not be a resounding success.
You can double the recipe if you want to but bear in mind you can probably only fit four pork chops in one skillet. Use a heavy or cast iron skillet for this recipe and choose chops, which are between three quarters and one inch thick.
Smothered chops are a southern favorite and because you cook them quickly at first and then simmer them to perfection, they will come out really juicy and moist. Cooking pork in gravy makes a change from cooking the pork and gravy separately and the gravy will infuse its flavor right into the meat, giving it a heavenly taste.
This is an easy dish because you can leave it alone for the last hour to slowly cook. Just make sure the heat is on a bare simmer rather than anything higher. If the liquid evaporates the meat will dry out and that is not the effect you want!
The Recipe Step By Step
Rinse four chops in cold water, and then pat them dry with paper towels. Mix half a teaspoon each of paprika and black pepper with two teaspoons each of garlic powder and salt. Rub three quarters of a teaspoon of this seasoning powder into each pork chop. Coat each chop with flour. Save the leftover seasoning.
Heat half a cup of vegetable oil in a skillet over a moderately high heat, and then brown the chops for three minutes per side. Let it cool. Leave the drippings in the pan and add a thinly sliced sweet onion (such as a Vidalia onion). Cook the onion until it is golden brown, and then add a little flour and a tiny bit of water. Use your judgment on the quantities.
Stir the mixture well and do not let the gravy burn. Add two cups of water and stir the mixture. Bring it to a boil over a moderately high heat. Put the chops back in the pan and turn the heat down to a simmer. Cook for one hour. When the meat is tender, it is done. You can add more seasoning at this point if necessary.
The above rice starch is open to adaptation and, if you like, you can add sliced bell peppers or carrots instead of serving a vegetable side dish with the smothered pork. This heartwarming meal will thrill anyone who likes authentic old South Louisiana cuisine and it is great for any age and any occasion. Pork is usually …