Smothered Pork Chops in Onion Gravy 10 Bone in Pork Chops Lightly sprinkle each chop on both sides with Cajun seasoning, garlic powder and onion powder 3 Medium Onions 1 Tablespoon Minced Garlic 1/2 StickButter 1/4 cup All Purpose Flour 32oz Chicken Stock
I know what that is all about. ..made this way back when, 60's, 70's, 80's our four children loved it...but had to do the simmering with the onion gravy in a large roaster pan in the oven..for I had to feed the four ravenous children and me and hubby..we lived on big farm in northern Ontario, 350 acres, cattle, horse's, chickens, geese, ducks and rabbits...and a big two acre, garden...lots of good home grown food ...just watching your talent, brought back lots of memories, and the mouth watering. .love your channel
I just made this! I have 3 Looooooooong hours till done! I was quite surprised by the 'cameo' at the end with my favorite RU-vidr! I love his videos at the tent! Liked and subbed!
OMG....I just bought pork chops from a local farmer who has pastured raised pigs. I cannot wait to try this. Fork tender!!!!! Thank you so very much for the recipe, Melissa. YUM
My husband watches your recipe videos and Joe’s videos all the time! He came across this recipe and asked me to make it. He absolutely LOVES it! I made it for the second time yesterday and added Baby Bell mushrooms and it was the bomb!!! Thank you for sharing such a wonderful recipe!
Been watching Joe’s videos for a while and have heard him brag about this dish many times. Cooking it right now and smells awesome. Can’t wait. You two make a great team.
That is a true southern dish! I've made it with just brown gravy but never put onions in it or Chicken Stock. My husband frowns at anything chicken, but think I'm going to sneak it in there one day. Bobbie from Jackson, TN
Yes you made me change my dinner plans for this Saturday. Love my smothered anything. Made a abrupt trip to the store for some He-man size pork chops. Like em thick n beefy. Howdy from Shreveport Louisiana.
OMG, Melissa, I'm making your smothered pork chops now, and my kitchen smells like heaven. I followed your recipe to the letter. I even bought your Tony Chachere's seasoning. I just added the chops to the gravy, barely started to cook and I can tell already that this is going to be amazing. I tasted the gravy....can't wait for this to be done. My house smells great already!! I'll give you an update after dinner. Update. It's after dinner, it was great. The gravy was the best. My husband said the gravy was better than the chops and potatoes. lol. Married 37 years, never heard him say that before, that gravy was fantastic.
Remind me not to watch these after midnight! LOL I use to make mine like this but with water instead of chicken broth. Now, I use broth for a lot of my cooking instead of water. I also went to boneless chops but just 2 weeks ago when I made then, my hubby said, I like pork chops with the bone in. OMG! Why didn't he say something 15 yrs ago. LOL Thanks for sharing! HUGS~Donna
Yes I've made this several years ago at home. Then I decided to make it for City Gospel Mission here in Cincinnati feeding 125 homeless people and it was a real hit. Everyone loved it. Hardest part was pealing/slicing the onions my eyes we're a wreck. Thanks for sharing
Another recipe I will be using. "As The Rooster Crows" more like "As My Recipe Book Grows". Awesome as usual, Melissa. Take care and thanks for sharing.
Ah! with Cajun!:) I'm still John Roos, my old computer is with Andrew Rhodes, so he has his name on the old 2009 HP Computer. Some day I'll be able to try it!! Yum, yum, yum!!! Semper Fidelis
I made this recipe of yours the other night and thought I’d made a big enough batch to have leftovers, but let me tell you my family just gobbled it up! Those pork chops were so tender and delicious!! Thank you for the recipe!
hint...to stop the pork chops from curling up when cooking, make small slits in the surrounding fat. It curls because the fat shrinks faster than the meat when it cooks, the slit allows it to shrink without "pulling" the meat 🙂
