bonappetit4.5
Smothered Pork Chops in Potlikker Gravy
Carla Hall's juicy smothered pork chops serve up layer upon layer of Southern comfort.
👥 4 Servings👤 Carla Hall📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Whisk together potlikker, vinegar, Worcestershire sauce, mustard, allspice, molasses, and 1 cup water in a medium bowl; set potlikker mixture aside.
2
Place flour in a shallow bowl. Pat pork chops dry; season with salt and pepper. Dredge chops in flour, shaking off excess, and transfer to a platter. Set remaining flour in bowl aside.
3
Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook pork chops until golden brown, about ⏱️ 3 minutes per side; transfer to a plate.
4
Reduce heat to medium. Add onions and garlic; cook, stirring, until onions are softened, about ⏱️ 4 minutes. Reduce heat to low. Sprinkle reserved flour evenly over; cook, stirring often and scraping up any browned bits, until onions are beginning to brown, 6–⏱️ 8 minutes.
medium onions, thinly sliced2
5
Add reserved potlikker mixture; whisk until incorporated and lump-free. Bring to a boil, then add marjoram, rosemary, and 1½ tsp. thyme. Reduce heat to medium-low; return pork chops and any accumulated juices to pot. Cover and simmer until pork chops are tender, 70–⏱️ 80 minutes. If gravy looks too thick, thin with more potlikker or water. Taste gravy and season with more salt as needed.
6
Transfer pork chops to a platter; top with thyme leaves.
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