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Southern Smothered Pork Chops

Felesha Bell
These Southern Style meaty bone-in pork chops come simmered and smothered in a delicious onion and bell pepper gravy.
Prep Time 15 mins
Cook Time 2 hrs 20 mins
Total Time 2 hrs 35 mins
Cuisine Southern
Servings 6


  • 6 loin pork chops
  • 1 ½ tsp. onion powder
  • 1 ½ tsp. garlic powder
  • 1 ½ tsp. smoked paprika
  • 1 tsp. salt really to taste
  • 1 tsp. pepper
  • 1 tsp. cayenne
  • 2 tsp. seasoning mixture
  • ½ c. flour and 1/3 c. flour
  • 1 celery stalk diced
  • 1 med. onion sliced
  • 1 red bell pepper
  • 1 orange bell pepper sliced
  • 1 yellow bell pepper sliced
  • 4 c. chicken broth
  • 1 tsp. seasoning
  • Vegetable oil for frying


  • Preheat oven to 375 degrees
  • Mix all seasoning together; reserve 2 teaspoons for flour and 1 teaspoon for gravy.
  • Combine ½ c. flour with the 2 teaspoons of reserved seasoning.
  • Season pork chops liberally with remaining seasoning.
  • In a large pan, preheat about ½ inch vegetable oil over medium-high heat.
  • Coat pork chops with seasoned flour; shaking off any excess. Fry chops for about 3 minutes on first side and 2 minutes on the other side or until golden brown. Drain chops on paper towel or brown paper bag.
  • Once removing pork chops, drain most of oil; leaving about ¼ cup in skillet.
  • Over medium-high heat, saute celery, onion, bell peppers and garlic for about 3 minutes. Stir in 1/3 cup of flour to make a roux and cook for a few minutes or until browned.
  • Whisk in the chicken broth; breaking up the flour lumps. Add remaining teaspoon of seasoning. Bring to a boil and remove from heat.
  • Add chops to gravy. Make sure to cover entirely with gravy. Cover the pan and cook in preheated oven for about 1.5-2 hours or until tender. Serve over rice. Say Grace and enjoy!!
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