Southern Style Pork Chops
Submitted by skydiver
Southern-style pork chops simmered in a creamy peanut butter mushroom gravy until fork-tender. A comforting one-pan supper ready in just over an hour.
YIELD
4 servingsPREP
20 minCOOK
50 minREADY
70 minY’all, this right here is one of those Southern suppers that sounds a little wild on paper but delivers pure comfort in every bite.
Pork chops get a good sear, then slow-simmer in a velvety sauce made from peanut butter, cream of mushroom soup, and a splash of Worcestershire. The peanut butter melts into the gravy, giving it a rich, nutty backbone that clings to each chop.
It’s the kind of weeknight meal your grandma might’ve pulled out of nowhere with whatever was in the pantry. One pan, minimal fuss, maximum soul.
Kitchen Tips
- Use smooth peanut butter for a silky sauce. Chunky creates an odd texture here.
- Don’t skip browning the chops first. That sear locks in flavor and gives the gravy a deeper, toasty base.
- Move the chops around every 10-15 minutes while simmering to prevent sticking and ensure even cooking.
- Serve over rice or egg noodles to soak up every drop of that peanut butter gravy.
Ingredients
Directions
In a frying pan big enough to hold all of the chops at once, brown pork chops on both sides in a little shortening or oil.
Pour off fat, leaving chops in frying pan.
Place an onion slice on top of each chop.
Mix peanut butter, mushroom soup, milk, Worcestershire sauce, salt and pepper.
Pour over chops.
Cover and simmer over medium to low heat for 45 minutes.
You may want to move the chops around in the pan from time to time to keep them from sticking.
Smooth peanut butter is best.
The chunky variety gives a strange consistency to this dish.
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