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Smothered Pork Chops

By Paula Deen


Featured in:

Paula Deen Cuts the Fat

Difficulty: Easy

Prep time: 2 hours

Cook time: 40 minutes

Servings: 4


  • 4 bone-in pork loin rib chops (1 inch thick; about ¾ pound each)
  • 2 tablespoons finely chopped fresh sage
  • 4 teaspoons Salt
  • 2 teaspoons Freshly ground black pepper
  • 3 tablespoons All-purpose flour
  • 2 tablespoons (¼ stick) unsalted butter
  • 1 tablespoon Olive oil
  • 1 large thinly sliced onion wedges
  • 6 cups shredded green cabbage
  • 3 cloves finely chopped garlic
  • 2 teaspoons cider vinegar


Pat the pork chops dry with a paper towel. In a small bowl, stir together the sage, salt, and pepper. Rub the mixture all over the pork chops. Refrigerate, uncovered, for at least 2 hours.

Place the flour in a shallow bowl. Remove the pork chops from the fridge and dip them in the flour to coat.

In a large skillet, melt the butter over medium-high heat. Add the pork chops and cook, without moving, until the chops are well browned, about 3 minutes per side. Transfer the chops to a paper towel-lined plate to drain.

Reduce the heat to medium. Add the oil and onion to the skillet and cook until the onion is translucent, 5 to 7 minutes. Toss in the cabbage and cook until it begins to wilt, about 5 minutes. Stir in the garlic and cook until fragrant, 1 minute. Push the vegetables to the side of the skillet. Return the pork chops to the skillet. Mound the vegetables on top of the pork chops. Pour in 1 cup water. Cover the skillet and cook the pork chops over medium-low heat until they are cooked to your liking, 15 to 20 minutes.

Remove the pork chops from the skillet and place them on a serving platter. Increase the heat to medium-high heat and cook the vegetable mixture until the liquid reduces to a saucelike consistency. Stir in the vinegar. Mound the vegetables on top of the pork chops and serve.