check out http://www.kraft.com they have ALL kinds of recipes for pork I have seen 20 for smothered porkchops alone on that site, I have only tried one and it was the hickory chipolte, it was good!

check out the food networks website and look for paula dean's recipes she is the best real southern food and easy to make email me if you want me to find it for you.

i am from new orleans and this is how i smother my pork chops...first of all i season my pork chops then i fry them and while my gravy and onions and bell peppers are cooking in another pot i am frying my pork chops when the pork chops are finished frying i put them in the pot with the boiling gravy and seasoning but make sure your onions and bell peppers are cooked down before adding pork chops because it wont take long for it to ready after you add them to the gravy. I would say about 30 minutes after you add them to the gravy have your fire on low and let simmer. If you need any additional details feel free to email me at yashicarhea@yahoo.com

Um.Sorry but I'm not that much of a cooker but why don't you just go to www.foodnetwork.com and see if you can get any good ideas.Good luck.

I dunno if its smothered, but I smother mine with stone ground mustard sometimes. This works on thick fish steaks too (like tuna). Dry the steak/chop, then coat with stone ground mustard. Grill, and scarf!

Season the chops with meat tenderizer, salt and black pepper, dust with flour. Brown in heavy pan with a little oil (not much) when brown on both sides add about 1/2 tsp sugar to bottom of pan and let brown then add chopped onions and let cook until light brown. Add water but not enough to cover chops then cover pot and simmer until tender 45 minutes to and hour. Serve over rice or homemade cream potatoes

Balsamic Pork Chops: 5 (1/2-inch-thick) boneless pork loin chops 1 1/4 teaspoons lemon-herb seasoning 2 1/2 tablespoons all-purpose flour 1 tablespoon olive oil 2/3 cup balsamic vinegar 1/2 cup chicken broth Sprinkle pork evenly with seasoning and flour. Cook pork in hot oil in a large skillet over medium-high heat 3 to 4 minutes on each side or until lightly browned. Remove from skillet, and keep warm. Add vinegar and broth to skillet, stirring to loosen particles from bottom. Cook, stirring often, over medium-high heat 5 minutes or until slightly thickened. Spoon sauce over pork, and serve immediately. Yield: 5 servings