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The Neeley’s Smothered Pork Chops: A Taste of Southern Comfort

I can still picture my grandmother in her sun-drenched kitchen, humming a gospel tune as she browned pork chops in a cast iron skillet. The air would be thick with the aroma of savory spices and caramelized onions, a scent that instantly transported me to a place of warmth and comfort. These weren’t just any pork chops; they were smothered pork chops, bathed in a creamy, tangy gravy that begged to be sopped up with a piece of buttered cornbread. This recipe, inspired by the Neeley’s Celebration cookbook, brings those cherished memories flooding back with every delicious bite.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Yield: 4 chops
Dietary Type: Gluten Free- Adaptable

Ingredients

4 pork chops
1/8 teaspoon sea salt
1/4 teaspoon cracked black pepper
1 cup flour (All-purpose or gluten-free blend)
2 tablespoons onion powder
1 tablespoon garlic powder
1 teaspoon cayenne pepper
2 teaspoons smoked paprika
1/4 cup peanut oil (or vegetable oil)
1 medium onion, diced
2 cups chicken broth
3/4 cup buttermilk
3 teaspoons hot sauce

Equipment Needed

Cast iron skillet (or heavy-bottomed skillet)
Wooden spoon
Measuring cups and spoons
Paper towels

Instructions

Begin by preparing the pork chops. Pat them dry with paper towels. This crucial step ensures they’ll develop a beautiful golden-brown crust. Season generously with sea salt and cracked black pepper.
In a shallow dish, create the flavorful dredge. Combine the flour, onion powder, garlic powder, cayenne pepper, and smoked paprika. Whisk together until evenly distributed. This spice blend provides the foundation of the dish’s signature savory taste.
Thoroughly dredge each pork chop in the flour mixture, ensuring both sides are lightly coated. This coating will help the chops brown beautifully and contribute to thickening the gravy later on. Shake off any excess flour.
Heat a cast iron skillet over medium heat. Once hot, coat the skillet with peanut oil. The oil should shimmer slightly but not smoke.
Carefully slip the pork chops into the hot oil, being mindful not to overcrowd the pan. Fry the chops on each side for about five minutes per side, or until they are a deep golden brown. The goal is to achieve a crispy exterior while keeping the inside relatively juicy.
Remove the pork chops from the skillet and set them aside on a plate. Don’t worry if they’re not fully cooked through at this point; they will finish cooking in the gravy.
Add the diced onions to the same skillet and sauté until fragrant and softened, approximately one minute. This step infuses the pan with the onion’s aromatic sweetness, which will later deepen the gravy’s flavor.
Add three tablespoons of the seasoned flour mixture that was left over from dredging the chops to the skillet. Stir with a wooden spoon until it forms a paste, scraping up any browned bits from the bottom of the pan. This creates a roux, which will act as the gravy’s thickening agent.
Slowly whisk in the chicken broth, making sure there are no lumps. Continue whisking until the mixture is smooth and creamy.
Turn up the heat and allow the chicken broth to reduce and thicken, stirring occasionally. This process will concentrate the flavors and develop a richer consistency. You should notice that it starts to cling to the back of your spoon.
Once the sauce coats the back of your wooden spoon, pour in the buttermilk. This is the key ingredient that adds a distinctive tanginess and creaminess to the gravy.
Add the hot sauce and stir to combine. Adjust the amount of hot sauce to your personal preference for heat.
Return the pork chops to the skillet, nestling them into the gravy. Reduce the heat to low, cover the skillet, and simmer for 15 more minutes, or until the chops are cooked through and fork-tender. The internal temperature of the pork should reach 145°F (63°C).

Expert Tips & Tricks

For extra flavorful pork chops, consider brining them for a few hours before cooking.
Don’t overcrowd the pan when browning the chops. This lowers the temperature of the oil and prevents them from browning properly. Work in batches if necessary.
If your gravy is too thick, add a splash of chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to reduce it.
For a richer gravy, use homemade chicken broth.
If you want to add some vegetables, sliced mushrooms or bell peppers would be delicious additions to the gravy. Sauté them along with the onions.
To make the dish gluten-free, use a gluten-free all-purpose flour blend.

Serving & Storage Suggestions

Serve the smothered pork chops immediately over rice, mashed potatoes, or creamy grits. A side of collard greens or green beans would complete the meal perfectly. Garnish with a sprinkle of fresh parsley or a dollop of sour cream, if desired.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm the pork chops in the gravy over low heat on the stovetop or in the microwave, adding a splash of chicken broth if needed to prevent them from drying out. Freezing is not recommended, as the buttermilk-based gravy can separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	645.5 kcal	N/A
Calories from Fat	298 g	46%
Total Fat	33.2 g	51%
Saturated Fat	8.8 g	44%
Cholesterol	139.2 mg	46%
Sodium	703.5 mg	29%
Total Carbohydrate	34.6 g	11%
Dietary Fiber	2.6 g	10%
Sugars	4.3 g	N/A
Protein	49.7 g	99%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

For a spicier dish, add more cayenne pepper or a dash of your favorite chili flakes to the flour mixture.
Instead of buttermilk, you can use whole milk or evaporated milk mixed with a tablespoon of lemon juice or vinegar.
If you don’t have peanut oil, vegetable oil or canola oil works just as well.
For a richer flavor, use bone-in pork chops instead of boneless.
Add a splash of Worcestershire sauce to the gravy for extra depth of flavor.
Use pork tenderloin cut into medallions instead of pork chops.
If you are watching your sodium intake, use low-sodium chicken broth and reduce or omit the salt.

FAQs (Frequently Asked Questions)

Q: Can I use boneless pork chops instead of bone-in?
A: Yes, boneless pork chops work well in this recipe and cook a bit faster. Just be sure not to overcook them, as they can become dry.

Q: What’s the best way to thicken the gravy if it’s too thin?
A: In a small bowl, whisk together a tablespoon of cornstarch with two tablespoons of cold water. Slowly drizzle the mixture into the gravy while stirring constantly. Simmer for a few minutes until thickened.

Q: Can I make this recipe ahead of time?
A: You can prepare the pork chops through the browning step ahead of time. Store them in the refrigerator and then add them to the gravy when you’re ready to finish cooking.

Q: What’s the best way to prevent the pork chops from drying out?
A: Be sure not to overcook them. Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C). Simmering them in the gravy helps to keep them moist.

Q: Can I add vegetables to this dish?
A: Absolutely! Sauté sliced mushrooms, bell peppers, or onions along with the diced onion for added flavor and nutrients.

Final Thoughts

These Neeley’s Smothered Pork Chops are more than just a meal; they’re a taste of Southern comfort and a reminder of simpler times. The combination of tender pork, savory spices, and creamy, tangy gravy is simply irresistible. I encourage you to try this recipe and experience the joy of home-cooked goodness. Feel free to adjust the spices to your liking and make it your own. Gather your loved ones around the table and share this delicious dish – it’s sure to become a family favorite. And don’t forget the cornbread for sopping up that amazing gravy!

The Neeley’s Smothered Pork Chops Recipe