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 savoryCountry Ham Potlikkerfor layer upon layer of Southern comfort. Making theCountry Ham Potlikkeris a crucial first step here, so be sure to read through that recipe before you begin.
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What you’ll need
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Dutch Oven
$80 At Amazon
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Whisk
$10 At Amazon
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Wooden Spoon
$7 At Amazon
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Tongs
$21 At Amazon
Ingredients
4 servings
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.
