Smothered Pork Chops
These Smothered Pork Chops are pan-fried until golden, then gently simmered in a rich homemade onion gravy until tender and full of savory flavor. An easy, comforting one-skillet dinner made from simple ingredients and without heavy cream or canned soup.
Ingredients
For the Pork Chops
- 4 bone-in pork chops about 3/4 to 1 inch thick
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/3 cup all-purpose flour
- 3 tablespoons olive oil
For the Onion Gravy
- 2 tablespoons unsalted butter
- 2 medium yellow onions finely chopped
- 3 garlic cloves minced
- 2 tablespoons all-purpose flour
- 2 cups unsalted chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/3 teaspoon black pepper
- 1/3 teaspoon salt or to taste
- 1 tablespoon chopped fresh parsley for serving
Instructions
- Mix the seasoning and season the pork. In a small bowl, mix together the salt, black pepper, paprika, garlic powder, and onion powder. Pat the pork chops dry, then season both sides evenly with the spice mixture, gently pressing it into the meat.
- Coat the pork chops. Lightly dredge each pork chop in the flour, making sure both sides are covered. Shake off the excess so only a thin coating remains.
- Brown the pork chops. Heat the olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the pork chops and cook for about 4–5 minutes on the first side, until deeply golden. Turn and cook for another 3–4 minutes. Transfer the pork chops to a plate. They will finish cooking later in the gravy.
- Cook the onion. Reduce the heat to medium and add the butter to the same skillet. Stir in the finely chopped onion and cook for about 8–10 minutes, until soft and lightly golden, picking up the browned bits left behind by the pork.
- Add the garlic. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Make the onion gravy. Sprinkle 2 tablespoons of flour over the onions and stir well. Let it cook for about 1 minute, then gradually pour in the chicken broth while stirring so the gravy stays smooth. Add the Worcestershire sauce, Dijon mustard, dried thyme, black pepper, and salt. Bring the gravy to a gentle simmer.
- Finish the pork chops in the gravy. Nestle the pork chops back into the skillet along with any juices collected on the plate. Spoon some of the onion gravy over the top, cover, and simmer gently for 10–15 minutes, or until the pork is tender and reaches 145°F (63°C) in the thickest part. Check the bottom of the skillet once or twice while it cooks to make sure the gravy is not sticking or starting to scorch.
- Finish and serve. Taste the gravy and adjust the seasoning if needed. If it becomes thicker than you like, stir in a small splash of chicken broth. Spoon plenty of warm onion gravy over the pork chops, finish with chopped parsley, and serve right away.
Notes
- Bone-in pork chops around 3/4 to 1 inch thick work especially well because they stay juicier while finishing in the gravy.
- Keep the flour coating light. Too much flour can make the pork heavy and the gravy overly thick.
- Once the pork goes back into the gravy, keep the heat low enough for a gentle simmer rather than a rapid boil.
- The gravy will continue to thicken slightly as it sits. Add a splash of chicken broth if you prefer a looser gravy.
- For a creamier variation, stir 1/4 to 1/3 cup heavy cream into the gravy before returning the pork chops to the skillet.
- Boneless pork chops can also be used, but they may cook faster, so begin checking them earlier.
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