Entree: United States – Southern United States – Smothered Pork Chops

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Ingredients

- 4 pork chops, approx. 6 oz (170 g) each; approx. 1.5 lb (680 g) total
- salt, to taste
- black pepper, to taste
- 1 yellow onion, about 8 oz (225 g), thinly sliced
- 2 tbsp (16 g) all-purpose flour, plus extra for dredging if desired
- 3 tbsp (42 g) unsalted butter, divided
- 2 cups (370 g) long-grain white rice, dry
- 4 cups (960 ml) water (for rice)
- 1 can (10.5 oz (298 g)) condensed cream of mushroom soup
- 8 oz (225 g) French green beans, trimmed (optional side)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Begin rice: In a 2-quart (1.92 L) saucepan combine 2 cups (370 g) dry long-grain white rice and 4 cups (960 ml) water; bring to a boil, reduce heat to low, cover and simmer 18–20 minutes until water is absorbed and rice is tender. Keep covered off heat.
2. Prep chops and dredge: Pat pork chops dry and season both sides with salt and black pepper. Lightly dredge each chop in 1–2 tbsp (8–16 g) of flour, shaking off excess.
3. Sear chops: Heat a large 12-inch (30 cm) skillet over medium-high heat. Add 2 tbsp (28 g) unsalted butter and let melt. Add the pork chops and sear 3–4 minutes per side until golden brown. Remove chops to a plate.
4. Cook onions: Reduce heat to medium, add the remaining 1 tbsp (14 g) butter to the skillet and add the sliced onion. Sauté until soft and translucent, about 5–7 minutes.
5. Make smothering gravy: Sprinkle 2 tbsp (16 g) all-purpose flour over the onions and cook, stirring, 1 minute to remove raw flour taste. Whisk in the condensed cream of mushroom soup and 1 cup (240 ml) water (use more if needed for desired consistency), scraping up browned bits. Bring to a simmer until smooth and slightly thickened, about 2–3 minutes.
6. Braise chops: Return the seared pork chops to the skillet, nestling them into the gravy. Cover and reduce heat to low; simmer until chops reach 145 F (63 C) in the thickest part, about 12–15 minutes depending on thickness. If using, add the French green beans to the pan for the last 6–8 minutes to steam with the chops.
7. Finish and rest: Remove chops and let rest 3 minutes. If gravy is too thin, increase heat and reduce uncovered a few minutes until it reaches desired thickness.
8. Serve: Spoon steamed rice onto plates, top with a smothered pork chop and generous spoonfuls of onion-mushroom gravy. Serve with the green beans on the side if included.

1. Begin rice: In a 2-quart saucepan combine 2 cups (370 g) dry long-grain white rice and 4 cups (960 ml) water; bring to a boil, reduce heat to low, cover and simmer 18–20 minutes until water is absorbed and rice is tender. Keep covered off heat.
2. Prep chops and dredge: Pat pork chops dry and season both sides with salt and black pepper. Lightly dredge each chop in 1–2 tbsp (8–16 g) of flour, shaking off excess.
3. Sear chops: Heat a large 12-inch skillet over medium-high heat. Add 2 tbsp (28 g) unsalted butter and let melt. Add the pork chops and sear 3–4 minutes per side until golden brown. Remove chops to a plate.
4. Cook onions: Reduce heat to medium, add the remaining 1 tbsp (14 g) butter to the skillet and add the sliced onion. Sauté until soft and translucent, about 5–7 minutes.
5. Make smothering gravy: Sprinkle 2 tbsp (16 g) all-purpose flour over the onions and cook, stirring, 1 minute to remove raw flour taste. Whisk in the condensed cream of mushroom soup and 1 cup (240 ml) water (use more if needed for desired consistency), scraping up browned bits. Bring to a simmer until smooth and slightly thickened, about 2–3 minutes.
6. Braise chops: Return the seared pork chops to the skillet, nestling them into the gravy. Cover and reduce heat to low; simmer until chops reach 145 F (63 C) in the thickest part, about 12–15 minutes depending on thickness. If using, add the French green beans to the pan for the last 6–8 minutes to steam with the chops.
7. Finish and rest: Remove chops and let rest 3 minutes. If gravy is too thin, increase heat and reduce uncovered a few minutes until it reaches desired thickness.
8. Serve: Spoon steamed rice onto plates, top with a smothered pork chop and generous spoonfuls of onion-mushroom gravy. Serve with the green beans on the side if included.