Smothered Pork Chops

smothered pork chop on white plate with mashed potatoes and green beans.

5 from 50 votes

Pan-fried and perfectly seared, these tender smothered pork chops in a rich onion gravy is a meal the entire family will love.

Prep Time10

Cook Time35

Total Time45

Course: Entree

Cuisine: American, Southern

Servings:

Calories: 712kcal

Ingredients

2.25 lbs bone-in pork chops 2¼- 2½ pounds
1 teaspoon salt
¼ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
¾ cup all-purpose flour -save after coating chops, needed to thicken sauce.
4 tbs unsalted butter
2 tbs olive oil
1 ½ cup sweet onion -1 medium onion cut & sliced into half moons.
1 tbs garlic -finely minced (3-4 cloves)
2 teaspoons fresh thyme -finely chopped
3 cups chicken broth
½ cup heavy cream

US Customary - Metric

Instructions

Pat dry the pork chops on both sides using a paper towel.
Generously season both sides of the pork chops with salt, black pepper, sweet paprika, and garlic powder. Gently rub the seasonings into the chops and set aside until needed.
Add the flour to a shallow bowl or plate, and dredge the seasoned pork chops in the flour, completely coating both sides of the pork (save the flour, it will be used later).
Add the butter and olive oil to a large skillet over medium heat. As the butter melts, swirl the mixture until well blended.
When the pan and butter/olive oil mixture is hot, add the floured pork chops to the skillet. Cook the pork chops for 4-5 minutes, letting a brown crust develop on the chop.
Turn the pork over and sear the other side for 4-5 minutes until you get the same beautiful brown crust.
Remove the pan-fried pork chops from the pan and place them on a baking sheet or platter, and loosely cover the chops with aluminum foil. Set aside until needed.
Using the same skillet with the remaining oil/butter mixture over medium heat, add the onions to the pan and cook for 8-10 minutes.
During the cooking process, the onions will break down and caramelize. You want them to get deep brown color, almost to the point of turning black. If they start to burn, reduce the heat to low to finish the caramelization of the onions.
*Stir the onions throughout the cooking process.
Add the garlic to the pan, stirring it into the onions and cook for one minute.
Add two tablespoons of the reserved flour to the onion mixture. Stir the flour into the onion mixture until all the flour has been incorporated, then let it cook over low heat for 2 minutes to cook the raw flavor out of the flour.
*This is the roux that will thicken the sauce.
Add the chicken broth to the pan, and use a large metal spoon to scrape up all the tasty brown bits that have stuck to the bottom of the pan. Let the mixture cook for 2-3 minutes until it begins to thicken.
Stir as needed.
Add the heavy cream and fresh thyme to the pan, mixing to incorporate, and let the mixture come up to a simmer. Taste the onion gravy and reseason as needed with salt and black pepper.
Add the pork chops to the pan with any juices that may have been released as they rested. Spoon the onion gravy over top of the pork chops and reduce the heat to medium-low and simmer the pork uncovered in the onion gravy for 12-14 minutes.
The gravy will continue to thicken. If it gets too thick or starts to separate, add a little water until you have the desired consistency and the sauce comes back together.
Remove the pan from the heat and let the pork chops rest in the onion gravy for 5 minutes before serving.
Serve the Smothered Pork Chops with mashed potatoes and your favorite green vegetable, and enjoy!

Nutrition