STREAMING NOW: No Reservations

The Neeley's Smothered Pork Chops

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Smothered pork chop and chicken recipes are all over the South. This one came from the Neeley's Celebration cookbook. I think the buttermilk is what makes this my favorite. I kind of adapted the original recipe a little bit to fit my family's tastes.”
READY IN:
40mins
SERVES:
4
YIELD:
4 chops
UNITS:
US

Ingredients Nutrition

Directions

  1. Pat the porkchops dry with a paper towel and season with salt and pepper.
  2. Combine the flour, onion powder, garlic powder, cayenne and paprika.
  3. Dredge the chops in flour mixture on both sides until lightly coated.
  4. Heat a cast iron skillet over medium heat and coat with the peanut oil.
  5. When oil is hot, slip in chops and fry on each side, about five minutes per side, until golden brown.
  6. Remove chops from pan and set aside.
  7. Add onions to pan and saute until fragrant, about a minute.
  8. Add three tablespoons of the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it makes a paste.
  9. Slowly whisk in the chicken broth, making sure there are no lumps.
  10. Turn up the heat and allow the chicken broth to reduce and thicken occasionally stirring.
  11. Once the sauce coats the back of your wooden spoon, pour in the buttermilk.
  12. Add hot sauce and stir to combine.
  13. Return the chops to the skillet and simmer for 15 more minutes until the chops are cooked through.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: