Smothered Pork Chops

4.99 from 76 votes

Juicy Smothered Pork Chops seared and cooked in a rich onion gravy is a delicious and easy dinner recipe. Perfect for any night of the week! Not for the faint hearted, you can serve them with anything.

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Main Course

Cuisine: American

Keyword: baked pork chops, comfort food, creamy pork chops, juicy, one pot, smothered pork chops, Spicy

Servings: serves

Author: Karina Carrel

Ingredients

PORK CHOPS:

1 pound bone-in pork chops about 3/4-1 inch thick.
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1/2 teaspoon cayenne
1 teaspoon seasoning salt
1/2 teaspoon cracked pepper
2 teaspoons olive oil
1/2 cup all-purpose flour
2 tablespoons olive oil
1 tablespoon unsalted butter

FOR GRAVY:

1 tablespoon unsalted butter
1 large onion thinly sliced
1 pinch salt a pinch to taste
4 cloves garlic minced
1 teaspoon fresh thyme chopped
1/2 cup chicken broth divided
3/4 cup buttermilk or heavy cream
1 teaspoon flat-leaf parsley fresh and chopped for garnish

US - Metric

Instructions

FOR PORK CHOPS

Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
Remove pork chops from the pan and keep warm.

FOR GRAVY

In the same pan, heat 1 tablespoon of butter over medium heat.
Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
Add the garlic and thyme; cook until fragrant, about 30 seconds.
Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.

Notes

Storage, Reheating, And Make Ahead

If I happen to have leftovers, I let the pork chops cool completely before transferring the meat and that delicious gravy into an airtight container. They will keep perfectly in the refrigerator for up to 3 days.

Reheating: You can pop them in the microwave for a quick meal, but I prefer gently warming them on the stovetop or in the oven until heated through. If the gravy thickened up too much in the fridge, just stir in a splash of chicken broth to loosen it.
Freezing: Because this is a cream-based sauce, I do not recommend freezing it. Dairy tends to separate and become grainy once thawed, so this dish is best enjoyed fresh or from the fridge.

Happy cooking! Xx

Do not overcook the pork chops during the first fry! You only want to get a nice brown crust on the outside. The meat will finish cooking later when it simmers in the gravy. If you cook them all the way through in the skillet initially, they will dry out by the time the dish is done.

Nutrition