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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Smothered Pork Chops, Onion Gravy
soul-food
pork
smothered
main
cast-iron
Thin chops floured and browned, then buried under slow-cooked onions and stock until they give way completely.
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RECIPE
Smothered Pork Chops, Onion Gravy
Thin chops floured and browned, then buried under slow-cooked onions and stock until they give way completely.
Prep15 mins
Cook75 mins
Total90 mins
Servings6
soul-food
pork
smothered
main
cast-iron
Ingredients
- 6 thin-cut pork chops
- 1 cup all-purpose flour
- 3 large onions, sliced
- 3 cups chicken stock
- 1/2 cup bacon fat
- 4 garlic cloves, sliced
- 2 tsp seasoned salt
- 1 tsp cayenne
- 2 bay leaves
Preparation
1
Season the chops with the seasoned salt and cayenne, then dredge in flour, saving 3 tbsp of the flour.
2
Brown the chops in the bacon fat over medium-high, 3 minutes a side, and set them aside. They are not cooked through yet.
3
Add the onions to the fat and cook 20 minutes until collapsed and deep gold, scraping the fond up as they release water.
4
Stir in the reserved 3 tbsp flour and cook 2 minutes to lose the raw taste.
5
Pour in the stock slowly, whisking, then add the garlic and bay leaves.
6
Return the chops, cover, and simmer on the lowest heat 45 minutes. This is where thin chops go from tough to tender; pulling early leaves them chewy.
7
Taste and adjust — this is a dish that needs salting at the end as well as the start.
Servings and Nutrition
Number of Servings in Smothered Pork Chops, Onion Gravy6
Nutrition for 1 serving (1 chop with gravy)
520Calories (kcal)
38Protein (g)
22Carbs (g)
31Fat (g)
Protein 38.0g29%
Carbs 22.0g17%
Fat 31.0g54%