Smothered Pork Chops
Ingredients
For the pork chops
4 bone-in or boneless pork chops, about ¾–1 inch thick
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
3 tbsp all-purpose flour
2 tbsp olive oil
2 tbsp butter
For the onion gravy
1 large onion, thinly sliced
3 cloves garlic, minced
2 tbsp all-purpose flour
2 cups chicken broth
½ cup heavy cream or whole milk
1 tsp Worcestershire sauce
½ tsp dried thyme
½ tsp paprika
Salt and black pepper, to taste
1 tbsp chopped fresh parsley, for garnish
Instructions
Season the pork: Pat the pork chops dry. Season both sides with salt, pepper, paprika, garlic powder, and onion powder. Lightly coat each chop with flour, shaking off the excess.
Brown the chops: Heat olive oil and butter in a large skillet over medium-high heat. Add the pork chops and cook for about 3–4 minutes per side, until nicely browned. Transfer to a plate. They don’t need to be fully cooked yet.
Cook the onions: Reduce the heat to medium. Add the sliced onions to the same skillet. Cook for 6–8 minutes, stirring occasionally, until softened and golden. Add the garlic and cook for another 30 seconds.
Make the gravy: Sprinkle 2 tablespoons of flour over the onions and stir for about 1 minute. Slowly whisk in the chicken broth, scraping up the browned bits from the bottom of the pan.
Stir in the heavy cream, Worcestershire sauce, thyme, and paprika. Season with salt and pepper. Simmer for 2–3 minutes, until the gravy begins to thicken.
Smother the chops: Return the pork chops and any juices from the plate to the skillet. Spoon the onion gravy over them.
Cover and reduce the heat to low. Simmer for 8–12 minutes, or until the pork reaches 145°F / 63°C internally and the gravy is rich and thick.
Remove from the heat and let the chops rest for 5 minutes. Garnish with fresh parsley.
Serving Suggestions
Serve hot over mashed potatoes, rice, egg noodles, or biscuits, with plenty of that creamy onion gravy spooned over the top.
