Seasoned pork chops, seared in a skillet and smothered in gravy with caramelized vegetables.
Pork Chop Étouffée
We do so love to "smother" our food here in the Deep South!
I mean, what's not to love about food simmered in gravy or sauce? Good stuff! I mean, check these out y'all.
Crawfish Étouffée
Smothered Potatoes
Blackened Catfish with Crawfish Etouffee
Smothered Shrimp in Brown Gravy
Cajun Chicken Fricassee - Smothered Chicken and Gravy
Smothered Cabbage with Sausage and Tomato
Shrimp Étouffée
Smothered Turkey Wings
Smothered Pork Roast with Rice
Green Bean Étouffée
Smothered Pork Chops with Cream Gravy
Smothered Okra with Bacon and Tomatoes
Super Easy Shortcut Shrimp Etouffée
Creole Smothered Chops
See what I mean?
Pork Chop Étouffée is another one to add to the collection!
Here's how to make it, and as always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Season chops on both sides with salt, pepper, garlic powder and cayenne.
Heat 2 tablespoons oil in a large, deep lidded skillet over medium heat. Add chops and brown on both sides.
Remove and set aside.
Add the onion and green pepper to the skillet.
Sauté until lightly caramelized.
Transfer to the top of the chops.
Add remaining oil to the skillet and begin stirring in the flour a little at a time, until fully incorporated and no lumps remain.
Cook, stirring constantly until roux reaches a light brown.
This is my favorite boxed chicken stock and what I use exclusively. It's a fantastic stock and hands above a traditional chicken broth.
Slowly add chicken stock to roux, stirring constantly. Cook and stir for 5 minutes.
Return chops with the vegetables to skillet.
I wanted to add some mushrooms but didn't have any fresh. That's one reason I like to keep a few cans of sliced mushrooms in the pantry. They aren't quite the same as fresh, but I like them just fine.
Add mushrooms here, if using.
Add mushrooms here, if using.
Cover and simmer on low, for about 20 to 30 minutes, or until tender and cooked through, checking occasionally to prevent sticking. Total time will depend on thickness of pork chops you're using, of course.
Remove chops to serving platter.
To thicken gravy further, sprinkle Wondra over the gravy, stirring in, and bring to a boil, or use a cornstarch slurry. Boil to desired consistency.
Spoon the vegetables and gravy over chops and offer remaining gravy at the table. Garnish dish with parsley, if desired.
Unable to view the printable below on your device? Click here.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
211118rhp