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Smothered Pork Chops

Smothered Pork Chops

Simple and Easy pork Chops you can make in the over or even in a crockpot!
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Prep Time 4 hours
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 Pork Chops we typically do about 8 sliced a little thin.
  • ¼ tsp Pepper
  • 1 Green Pepper (sliced)
  • 1 Red Pepper (sliced)
  • 1 can Diced Tomatoes. (undrained)
  • 3 tbsp Soy Sauce
  • ⅓ Cup Flour
  • 1 tsp Salt
  • 1 Med Onion (sliced)
  • 1 small can Sliced Mushrooms We prefer fresh, but you can used canned if you wish.
  • 1 Bag Frozen Green Beans French Style
  • Olive Oil
  • Beef Broth (optional)

Equipment

  • 1 Brasier
  • 1 Crockpot Optional

Method
 

  1. In the braiser, sear all the chops on both sides, then removed and set aside.
  2. Once seared, add the flour, and continue to stir until all the flour has cooked out. (You may need to add a little more oil, or we use bacon fat). Continue to cook until it is nice and runny) We also use beef broth if there is not enough fat. Just continue to add the broth until you have a nice sauce or roux).
  3. Once you have a nice sauce, add the soy sauce, and the diced tomatoes, and mix.
  4. Add back the pork chops in the sauce, and make they are nice and cover or at least covered in the sauce.
  5. Lastly add the pepper, green pepper, red pepper, salt, onion, mushrooms, and green beans, and place on the lid.
  6. Cook at about 250 degrees for about 3-4 hours. We check it periodically and mix it around to make sure that everything is getting fully cooked.
  7. Once it temps at 145 degrees you are ready to enjoy!

Notes

You can play with the sauce/roux ingredients and add more or less if you want.  Depending on how smothered you want the pork chops you may need to add more/less broth. We make this in a large braiser,  because we like to get a good sear on the meat before we begin to cook it.  
If you use a crock pot, just flour both sides of your chops, and then add all remaining ingredients to the Crockpot.  Cook on low for 4-6 hours, depending on the thickness of your chops.