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Smothered Pork Chops and Sausage


Total Time:
Prep Time:

Cook Time:

1 hrs 25 mins
10 mins

1 hrs 15 mins

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  • For seasoning mix:
  • 8 thinly cut pork chops (about 3 pounds cut about 1/2-inch thick
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1/2 cup olive oil
  • For sauce:
  • 1/4 cup all-purpose flour, plus 2 tablespoons all-purpose flour
  • 4 cups thinly sliced onions (or more! they cook down so you hardly notice them in the sauce)
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 1 tablespoon chopped garlic
  • 4 bay leaves
  • 2 (14 1/2 ounce) cans reduced-sodium chicken broth
  • 2 1/3 cups water (1 1/2 cans if you measure in chicken broth can)
  • 1 lb smoked sausage (I used kielbasa) or 1 lb andouille sausage, cut crosswise into 1 1/2 inch slices (I used kielbasa)
  • 1 lb russet potato, peeled and cut into 1 inch cubes


Servings 4


Step 1

1.Mix ingredients for seasoning mix together in a small bowl and sprinkle generously on both sides of pork chops.

2.(Save the extra seasoning mix to add to the sauce later if you think it needs more seasoning--I tossed it out, and then wished I had a little bit more to make it a little spicier).

3.Heat the oil in a Dutch oven or large pot over medium-high heat.

4.Add the pork chops, a few at a time and cook them until they are lightly browned on both sides (about 2 minutes per side).

5.Remove the pork chops to a platter and set aside.

6.Reduce the heat to medium.

7.Add the flour and stir constantly until the roux is the color of peanut butter, about 4 minutes.

8.Add the onions, salt, and pepper.

9.Cook, stirring, until the onions are slightly soft, about 5 minutes.

10.Add the garlic, bay leaves, chicken broth and water.

11.Bring to a boil.

12.Return the pork chops to the pot.

13.Reduce the heat to medium-low, cover and simmer for 45 minutes.

14.Add the smoked sausage and the potatoes.

15.Bring to a boil, and then reduce the heat to medium-low and cook, uncovered, stirring occasionally, for 30 minutes.
16.Serve with either steamed white rice or rice pilaf.


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