Pork Chops

These smothered pork chops get seared golden in a cast iron skillet, then braised low and slow in a sauce built from ketchup, Worcestershire, and a generous pour of hot sauce. The result is fork-tender meat in a thick, tangy gravy loaded with mushrooms and green peppers.

Browning the chops first is key. That sear builds a fond on the bottom of the skillet that dissolves into the braising liquid, giving the sauce way more depth than you’d expect from simple pantry ingredients.

The ketchup isn’t just sweetness here. Combined with Worcestershire and hot sauce, it creates a sticky, savory glaze that clings to each chop. The green onions and bell pepper soften into the sauce as it simmers, adding texture without stealing the show.

Pro Tips

• Use a heavy cast iron skillet for the best sear and even heat during the long simmer.
• Don’t move the chops while browning. Let them sit a full 4 minutes per side to build that crust.
• Taste the sauce after simmering and adjust the heat level. The hot sauce mellows considerably over 45 minutes.
• Bone-in chops hold up better during the braise and stay juicier than boneless.

Variations

• Stir in a splash of apple cider vinegar at the end for extra tang.
• Add sliced onions to the braise for a deeper, sweeter sauce.
• Use smoked paprika in place of some hot sauce for smoky heat without as much fire.