Smothered meats and vegetables are made by first browning and then finishing them in a liquid, usually water, but stock may be used as well. They are actually smothered in steam until tender.

Smothered Pork Chops

4 pork chops, shoulder or center-cut
1/4 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 to 1/2 teaspoon ground black pepper
3 tablespoons vegetable oil
1 cup water or chicken stock

1. Pat the pork chops dry with a paper towel. In a paper bag or on a shallow plate, combine the flour, garlic powder, salt, and pepper. One at a time, add the chops to the bag or plate and shake or dredge to coat with the flour mixture.
2. In a skillet large enough to hold all 4 chops in a single layer, warm the oil over high heat. Add the chops and brown well on both sides. Pour off any oil. Pour in the water, cover, and cook, turning once or twice, until "smothered down", about 20 minutes. Adjust the seasonings and serve hot.

Makes 4 servings.