Smothered Pork Chops

I like Sundays, wait, no I LOVE Sundays. Monday thru Friday seem to go by so fast, it’s rush rush rush rush. God help me when we start having activities and practice and homework. Saturday seems to be an extension of the week though, grocery shopping, cleaning, working outside, there’s always chores to be done. And then Sunday rolls around.

Did I mention I love Sunday? It’s typically our lazy day, we’ll order a movie, lay around all day, take naps, and I always cook a bigger dinner. These pork chops are one of our favorite Sunday night dinners, they’re easy, I don’t have to spend hours at the stove, I typically have all the ingredients in house, and the whole family loves them.

Smothered Pork Chops | Feeding This Family

Smothered Pork Chops
Serves 4-6

4 thicker pork chops or 8 thin pork chops, boneless
1 teaspoon Garlic Powder
1 teaspoon Tony Chachere’s Original Creole Seasoning or other Cajun/Creole seasoning
2 tablespoons vegetable oil, separated
1 large onion, cut in half then thinly sliced
2 garlic cloves, finely minced
1 heaping tablespoon all purpose flour
2 cups chicken broth
Black pepper

In a small bowl, mix the Garlic Powder and Cajun seasoning. Sprinkle seasoning mixture onto both side of the pork chops. This step can be done ahead of time, refrigerate covered until ready to cook.

When ready to cook, on medium high heat, heat 1 tablespoon vegetable oil in a heavy bottomed pan then cook the pork chops in batches, 2 to 5 minutes per side. You will not be cooking the pork chops through, just searing them. Place the seared pork chops on a plate.

Once all the pork chops are seared, add the additional tablespoon of vegetable oil to the pan then add the onions. Lower the heat to medium and sauté the onions until caramelized, about 10 minutes. Add the garlic and cook for an additional 2 minutes. Sprinkle the flour over the onions and garlic and cook for 2 more minutes before adding the chicken broth. Once the broth is added, begin scraping the bottom of the pan to deglaze it and get the good bits off the bottom. Add a good sprinkle of black pepper and allow to simmer on low for 10 minutes. Add the pork chops and juices back to the gravy and cover and continue simmering for 15-30 minutes until gravy has thickened.

Serve over rice.

I’ve linked this post with some of my favorite weekly go to’s for recipes and ideas, The Weekly Potluck, Mandy’s Recipe Box’s “Totally Tasty Tuesdays!”, and Buns in My Oven.

Does your family do Sunday dinner? What are some of your family’s favorites?


Napa Cabbage, Carrot and Almond Slaw with Honey

Momma, I no feel good.


Yep, that’s how my evening started. Twelve minutes til daycare closed and I walked in the door to see my babygirl in one of her teacher’s arms and as soon as she saw me she uttered those words. Bout broke my heart! Shes been battling allergies, cold, congestion, cough, wheezing, pretty much all of it for probably two weeks.

Anyways, when I got home I went into momma mode and gave her a breathing treatment and lots of love and sugars. Because I was so wrapped up in this whole momma thing I forgot to take pictures but I did cook and I did cook in pretty much less than 30 minutes.

Last night I had defrosted two thick cut pork chops and threw those in a ziploc bag with some leftover spicy stirfry sauce found in the fridge. Tonight I took those out of the fridge when I first got home and laid them onto some paper towels to dry them and bring them up to room temperature.

Threw some sliced almonds in a pan on medium low heat to toast, preheat oven to 350 degrees.

Kiss baby

Warm up a cast iron skillet on the oven, place the dried pork chops in. Brown on one side, flip and toss the pan in the oven.

While the pork chops were cooking, I made a quick slaw. I found the recipe in the Rachael Ray Magazine.

As for the pork, I always use a thermometer because pork is so often overcooked and dry, it’s SOOOO much better when cooked to 165 degrees.

In all it all came together in no time. And it was good!


Napa Cabbage, Carrot and Almond Slaw with Honey

6 tbsp. extra-virgin olive oil
2 tbsp. plus 2 tsp. apple cider vinegar
1 tbsp. honey
1/2 tsp. Dijon mustard
2 carrots, shredded
1 head napa cabbage, shredded
3/4 cup sliced almonds, toasted

Combine the oil, vinegar, honey, mustard and 1/8 tsp. salt. Add the cabbage, carrots and almonds, toss to coat.


Next time I will not be using olive oil though, a bit too strong for the slaw, I’m going to use a vegetable oil. Regardless it’s very fresh and light.