Time 45m Yield 2 serving(s) Number Of Ingredients 8 Steps:
Preheat oven to 375°F. Pour vegetable oil into pan about 1/4-1/2 inch deep, and place on medium high heated burner. Season pork chops with garlic salt and pepper. Cover pork chops on both sides with FLOUR. When oil is hot, brown pork chops on both sides. Place pork chops in baking dish, and cover with water (the amount of water decides how much gravy you will have, so you decide. I suggest about 1 1/2 inches deep in an 8x11 1/2 inch pan). Place pan in oven and bake at 375°F for about 25 minutes or until pork chops are no longer pink inside. Take pork chops out of the oven and pour the brown gravy mix into water. Return pork chops to the over and bake for an additional 10 minutes. Now is the time to make the rice. Prepare according to package directions. Take pork chops out of the oven and serve with gravy over rice. ENJOY!
Time 1h30m Yield 3-4 serving(s) Number Of Ingredients 9 Steps:
Sprinkle pork chops with seasoning salt, salt and black pepper. Place in a baking dish. In a medium bowl mix cream of mushroom soup, sour cream, worcestershire sauce and milk. Pour over pork chops. Bake covered in a 350 degree oven for 1 hour. Remove from oven and sprinkle onion rings on top. Bake uncovered for 8 to 10 minutes. Serve pork chops and gravy over cooked rice. ENJOY!
Time 16m Yield 4 to 6 servings Number Of Ingredients 20 Steps:
Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat. Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes. Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture. Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside. To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce. Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes. Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer’s instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.
Time 1h10m Yield 4 Number Of Ingredients 11 Steps:
Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside. Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat. Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
More about “smothered pork chops with gravy and rice recipes”
Time 1h40m Yield 4 Number Of Ingredients 11 Steps:
Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy. Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels. Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes. Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
