Southern Smothered Pork Chops
with Onion Gravy, Mashed Potatoes & Roasted Carrots
Smothering is a cooking technique that’s a staple in the American South, and for good reason—it's delicious! For this Black History Month-inspired recipe, you’ll sear juicy seasoned pork chops, then drizzle with a rich, savory onion gravy that comes together in a flash. Roasted carrots and creamy mashed potatoes complete this comforting meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 tablespoon
Flour
(Contains Wheat)
1 unit
Onion
1 tablespoon
Fry Seasoning
1 unit
Beef Stock Concentrate
12 ounce
Potatoes
12 ounce
Carrots
1 teaspoon
Garlic Powder
2 unit
Scallions
1 unit
Chicken Stock Concentrate
3 tablespoon
Sour Cream
(Contains Milk)
10 ounce
Pork Chops
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Peel potatoes if desired; dice into 1⁄2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Halve, peel, and thinly slice onion. Trim and thinly slice scallions, separating whites from greens.
• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve 1⁄2 cup potato cooking liquid (3⁄4 cup for 4 servings), then drain. • Return potatoes to pot and mash with half the sour cream (you’ll use the rest later) and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. • Keep covered off heat until ready to serve.
• While potatoes cook, toss carrots on a baking sheet with a large drizzle of oil. Season with salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, pat pork* dry with paper towels and season all over with Fry Seasoning, salt, and pepper. Sprinkle with half the flour; rub to coat. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 3-4 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer pork to a plate. Wipe out pan.
• Heat another drizzle of oil in same pan over medium heat. Add onion, scallion whites, and a pinch of salt; cook, stirring occasionally, until onion is browned and softened, 4-6 minutes. • Add 1 TBSP butter (2 TBSP for 4 servings) and cook, stirring, until butter melts. Sprinkle remaining flour over onion mixture; cook, stirring constantly, until lightly browned, 1-2 minutes. • Slowly whisk 1 cup water (1 1⁄2 cups for 4) into pan with onion. Add stock concentrates and garlic powder; cook, whisking frequently, until gravy has thickened, 3-5 minutes. • Reduce heat to low and whisk in remaining sour cream. TIP: If gravy seems too thick, stir in a splash of water.
• Return pork and any drippings to pan with gravy; turn to coat. Taste gravy and season with salt and pepper if desired.
• Divide potatoes, carrots, and pork between plates. Spoon remaining gravy over pork. Garnish with scallion greens and serve.
Pork is fully cooked when internal temperature reaches 145°.
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