No more boring pork chops — this recipe is packed with flavor! Whether you use a bone-in loin chop or boneless America’s cut, the sear-and-bake cooking method and tasty smotherings make a Southern meal that speaks directly to your taste buds.
Pro tip: The key to the best Southern pork chops is to make sure that while you are browning the chops in the skillet, don’t cook them fully through. Instead, they will bake in the oven and cook through there. This keeps the meat tender and juicy as the sauce soaks in.
Southern smothered pork chops
Ingredients
2 teaspoons rotisserie seasoning
1 teaspoon rubbed sage
1 teaspoon dried rosemary
1 teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
4 pork chops, with or without bones (bone-in always tastes better)
1 to 2 cups vegetable or canola oil
1½ cups flour
1 stick butter
1 cup small-diced celery
½ onion, small diced
1 green bell pepper, small diced
5 cloves garlic, minced
4 cups no-sodium chicken stock
Directions
