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Smothered Pork Chops in Potlikker Gravy

4.5

(9)

Smothered pork chops in potlikker gravy on a white plate.
Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Stephanie Yeh

This recipe is chef Carla Hall’s homage to Sunday suppers at her grandmother’s house. Juicy seared pork chops get smothered in a rich brown gravy made with savory Country Ham Potlikker for layer upon layer of Southern comfort. Making the Country Ham Potlikker is a crucial first step here, so be sure to read through that recipe before you begin.

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

1½

cups (or more) Country Ham Potlikker

2

Tbsp. distilled white vinegar

2

Tbsp. Worcestershire sauce

1

tsp. Dijon mustard

1

tsp. ground allspice

1

tsp. mild-flavored (light) molasses

⅓

cup all-purpose flour

4

1"–1½"-thick bone-in pork chops

Kosher salt, freshly ground pepper

⅓

cup vegetable oil

2

medium onions, thinly sliced

6–8

garlic cloves, finely chopped

1

Tbsp. finely chopped marjoram

1

Tbsp. finely chopped rosemary

1½

tsp. finely chopped thyme, plus leaves for serving

Preparation

  1. Step 1

    Whisk together potlikker, vinegar, Worcestershire sauce, mustard, allspice, molasses, and 1 cup water in a medium bowl; set potlikker mixture aside.

    Step 2

    Place flour in a shallow bowl. Pat pork chops dry; season with salt and pepper. Dredge chops in flour, shaking off excess, and transfer to a platter. Set remaining flour in bowl aside.

    Step 3

    Heat oil in a large Dutch oven or other heavy pot over medium-high. Working in 2 batches, cook pork chops until golden brown, about 3 minutes per side; transfer to a plate.

    Step 4

    Reduce heat to medium. Add onions and garlic; cook, stirring, until onions are softened, about 4 minutes. Reduce heat to low. Sprinkle reserved flour evenly over; cook, stirring often and scraping up any browned bits, until onions are beginning to brown, 6–8 minutes.

    Step 5

    Add reserved potlikker mixture; whisk until incorporated and lump-free. Bring to a boil, then add marjoram, rosemary, and 1½ tsp. thyme. Reduce heat to medium-low; return pork chops and any accumulated juices to pot. Cover and simmer until pork chops are tender, 70–80 minutes. If gravy looks too thick, thin with more potlikker or water. Taste gravy and season with more salt as needed.

    Step 6

    Transfer pork chops to a platter; top with thyme leaves.

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Reviews (9)

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  • Very good and I will make again. My guests agreed. I did not make the potlikker recommended in the recipe, but substituted braising liquid from ham hocks made previously and added some crushed red chili flakes to the pan, with the onions and garlic..

    • Anonymous

    • Regina, SK, Canada

    • 4/24/2022

  • Smells good. LOTS of prep. IMO, not worth the trouble.

    • Sharon

    • Dallas

    • 3/1/2022

  • The flavors were wonderful, however the pork chops were a little dry. I purchased high quality 1 1/2 inch bone in chops, braised them for 70 minutes as per the recipe, but they came out a little dry. I’m wondering whether I cooked them too long or not long enough.

    • Kelly

    • New York City

    • 2/20/2022