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Southern Smothered Pork Chops

So since today, Paula Deen came out about having diabetes, whodda thunk, I figured I’d highlight 2 recipes of hers that I’m a big fan of. Neither of these require a ton of butter or butter cream, and are actually somewhat healthy and really tasty.

Southern Smothered Pork Chops
Southern Smothered Pork Chops


  • 4 center-cut pork chops, 1-inch thick
  • Salt and freshly ground Black Pepper
  • Ground Cayenne Pepper
  • 2 Tbsp Butter
  • 1/4 cup all-purpose Flour, spread on a plate
  • 2 medium Green Bell Peppers, cut into strips
  • 2 Yellow Onions, trimmed, cut lengthwise
  • 4 cloves Garlic, minced
  • 1/2 cup chopped Mushrooms
  • 2 cups Chicken Broth
  • 2 to 3 dashes Worcestershire Sauce


  1. Trim the excess fat from the Pork Chops and season well with Salt, Pepper, and Cayenne. Melt the butter in a skillet over medium heat.
  2. Lightly roll the chops in flour, shake off the excess, and slip them into the pan. Brown well, about 3 minutes per side, and remove them to a plate.
  3. Add the Bell Peppers, Mushrooms and Onions, to the skillet, and saute until softened, about 3 minutes.
  4. Stir in the Garlic and cook until fragrant, about half a minute longer. Push the vegetables to the side of the skillet.
  5. Add chops to pan and place vegetables on top of pork chops. Pour in the Broth and sprinkle with Worcestershire sauce.
  6. Cover pan with foil and allow to simmer for 45 minutes or until chops are tender.

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