Smothered Pork Chops with Gravy

Ingredients:

4 pork chops (bone-in or boneless)

Salt, pepper, garlic powder, onion powder, paprika

1/2 cup all-purpose flour (for dredging)

2–3 tbsp vegetable oil (for frying)

1 green bell pepper, sliced

1/2 onion, sliced

2 cloves garlic, minced

2 cups chicken broth

1/2 cup milk or heavy cream (optional, for creamier gravy)

 Instructions:

Season & Dredge:

Season pork chops with salt, pepper, garlic powder, onion powder, and paprika.

Dredge lightly in flour and shake off excess.

Brown the Chops:

Heat oil in a skillet over medium heat.

Sear pork chops 3–4 minutes per side until golden. Remove and set aside.

Make the Gravy:

In the same pan, sauté onions, garlic, and bell peppers until soft.

Sprinkle 2 tbsp of leftover seasoned flour into the pan and stir.

Slowly add chicken broth while stirring to avoid lumps.

Stir in milk or cream if using. Simmer until slightly thick.

Smother & Simmer:

Return pork chops to the pan.

Cover and simmer on low heat for 30–40 minutes until tender.

 Simple White Rice

Cook 1 cup long grain white rice with 2 cups water and a pinch of salt.

Bring to boil, then simmer covered for 18–20 minutes.

Fluff with a fork.

 Butter Corn

Heat 1–2 tbsp butter in a pan.

Add 1½ cups canned or frozen corn.

Season with a pinch of sugar, salt, and black pepper.

Cook until heated through.

Southern-Style Green Beans

1 can or 2 cups fresh green beans

1 strip of bacon or ham hock

½ tsp garlic powder

Salt and pepper to taste

Sauté bacon in a pan until slightly crispy.

Add green beans and seasoning.

Simmer for 10–15 minutes until tender and