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Smothered Pork Chops Recipe

Smothered Pork Chops

iamwinfred
Smothered pork chops are the kind of Sunday dinner that turns an ordinary weeknight into something worth slowing down for. Golden, seasoned pork chops get seared until crusty, then simmered low and slow in a rich onion gravy until every bite practically falls apart on your fork. This is old school Southern comfort food, the kind your grandmother probably made without ever writing down a recipe card.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 480 kcal

Equipment

  • Cast iron skillet or another heavy bottomed skillet with a lid A heavy bottomed skillet ensures even browning and can go from searing to simmering
  • Tongs For flipping the pork chops without piercing them
  • Whisk For smoothing out the gravy
  • Measuring cups and spoons
  • Instant-read meat thermometer To check the internal temperature of the pork chops
  • Cutting board and a sharp knife For slicing the onion

Ingredients
  

  • 4 bone-in pork chops about 3/4 inch thick
  • 1/2 cup all-purpose flour for dredging; 60g
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons vegetable oil
  • 1 large yellow onion thinly sliced
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour for the gravy; 15g
  • 2 cups chicken broth 480ml
  • 1/2 cup heavy cream 120ml
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
  • fresh parsley chopped, for garnish

Instructions
 

  • Pat the pork chops completely dry with paper towels. Mix garlic powder, onion powder, smoked paprika, salt, and black pepper, then sprinkle evenly over both sides of each chop, pressing gently into the meat. Let rest for 10 minutes.
  • Spread 1/2 cup flour on a large plate. Press each pork chop into the flour on both sides, coating lightly, then shake off any excess. Set aside on a clean plate.
  • Heat vegetable oil in a large skillet over medium-high heat until shimmering. Sear the pork chops in a single layer for 3 to 4 minutes per side, until deep golden brown. Transfer to a clean plate and set aside.
  • Lower heat to medium and add sliced onion to the same skillet. Cook for 5 to 6 minutes until soft and lightly golden. Add minced garlic during the last minute, stirring constantly, and scrape up any browned bits.
  • Sprinkle 2 tablespoons flour over the onions and garlic, stirring to coat. Cook for 1 to 2 minutes, then slowly whisk in chicken broth. Whisk in heavy cream, Worcestershire sauce, and thyme. Bring to a gentle simmer until slightly thickened.
  • Nestle the seared pork chops back into the skillet with any collected juices. Spoon gravy over the top, cover with a lid, and reduce heat to low. Simmer gently for 15 to 20 minutes, until the chops reach 145°F internally.
  • Turn off the heat and let the pork chops rest in the gravy for about 5 minutes. Taste and adjust seasoning, sprinkle with fresh parsley, and serve hot with plenty of gravy spooned over the top.

Notes

  • Pat the chops completely dry before seasoning, since moisture prevents a good sear.
  • Do not overcrowd the skillet, or the chops will steam instead of brown.
  • Use a meat thermometer instead of guessing, since pork dries out quickly once overcooked. Pull at 145°F.
  • Let the gravy simmer uncovered for a minute or two at the end if it needs to thicken further.
  • Rest the chops in the gravy off the heat for a few minutes before serving for maximum juiciness.
  • Swap the heavy cream for coconut cream or whole milk for a lighter, dairy adjusted gravy.
  • Add sliced mushrooms with the onions for an earthier, more savory gravy.
  • Use boneless pork chops instead of bone-in if you prefer a quicker cooking time.
  • Stir in a spoonful of Dijon mustard for a slightly tangy gravy, or a pinch of cayenne pepper for heat.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat gently on the stovetop over low heat, adding a splash of chicken broth if the gravy has thickened too much.

Nutrition

Serving: 1ServingCalories: 480kcalCarbohydrates: 12gProtein: 38gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 115mgSodium: 720mgPotassium: 520mgFiber: 1gSugar: 3gVitamin A: 10IUVitamin C: 4mgCalcium: 6mgIron: 12mg
Keyword easy pork chop recipe, one skillet pork chops, onion gravy, smothered pork chops, southern comfort food
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