Smothered Pork Chops 🍽️🐖
Ingredients (4 servings)
For the pork chops
- 4 bone-in pork chops (about 1–1.5 inches thick)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- 2 tablespoons flour (for dredging)
- 2 tablespoons vegetable oil (or butter/oil mix)
For the gravy
- 1 large onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons flour
- 2 cups chicken broth
- ½ cup heavy cream (or milk)
- 1 teaspoon Worcestershire sauce (optional but great)
- 1 teaspoon dried thyme (or 2–3 sprigs fresh)
- Salt and pepper to taste
Instructions
1. Season the pork chops
- Pat pork chops dry.
- Mix salt, pepper, garlic powder, onion powder, and paprika.
- Season the chops on all sides.
- Lightly dredge them in flour, shaking off excess.
2. Sear the pork chops
- Heat the oil in a large skillet over medium-high heat.
- Sear pork chops 3–4 minutes per side until well browned (they don’t need to be cooked through).
- Remove chops and set aside.
3. Make the smothering gravy
- In the same pan, reduce heat to medium.
- Add the sliced onions and cook until soft and golden (5–7 minutes).
- Add minced garlic and cook 30 seconds.
- Sprinkle in 2 tablespoons flour and stir to coat the onions—this forms the gravy base.
- Slowly add chicken broth while stirring to avoid lumps.
- Add cream, Worcestershire sauce, and thyme.
- Simmer 2–3 minutes until the gravy thickens slightly.
- Taste and adjust salt/pepper.
4. Smother the chops
- Return pork chops to the skillet.
- Spoon gravy over the tops.
- Cover and simmer on low 25–30 minutes, or until the chops are tender and fully cooked (145°F / 63°C).
- If gravy becomes too thick, add a splash of broth.
5. Serve
Serve chops generously smothered in onion gravy over:
- Mashed potatoes
- Rice
- Egg noodles
- Roasted vegetables
- Cornbread
Optional Add-Ins
- Sautéed mushrooms
- Crispy bacon pieces
- A splash of cream sherry in the gravy
- Cajun seasoning for a spicy version