Smothered Pork Chops Flavor

These Smothered Pork Chops are the ultimate comfort food, featuring pork chops coated in a flavorful seasoning blend then cooked in a rich, creamy onion gravy. The layers of seasoning and slow cooked sauce make each bite tender and packed with savory goodness. This dish has been a go to for cozy weeknight dinners when I want something satisfying and easy to prepare.

I first made this recipe on a chilly evening and my entire family asked for seconds. The gravy is so addictive and the seasoning makes the pork chops incredibly flavorful without any fuss.

Ingredients

• Seasoned salt garlic powder onion powder smoked paprika black pepper cayenne pepper: this custom spice blend gives the pork chops a bold, savory kick. Adjust the spices to your liking or swap for your favorite Cajun blend.
• Allpurpose flour: helps form a delicate crust on the pork chops and thickens the gravy later. Use fresh flour for best results.
• Bonein pork chops: the bone adds deep flavor and juiciness. Choose chops about one inch thick for even cooking.
• Unsalted butter: used for richness without adding extra salt since the seasoning salt adds enough. Use quality butter for best flavor.
• Medium sweet onion: thinly sliced to develop sweetness as it caramelizes in the pan. Select firm and fresh onions.
• Fresh garlic cloves: essential for fragrant notes in the gravy. Always use fresh rather than jarred minced garlic.
• Chicken stock: adds savory depth and moisture. You can substitute with beef stock or low sodium versions as preferred.
• Heavy cream: gives the gravy a silky, creamy texture. Whole milk can be used but expect a thinner sauce.
• Olive oil: helps brown the pork chops without burning the butter. Choose extra virgin for flavor if desired.

Instructions

Savor the Seasoning Mix:

Mix the seasoned salt garlic powder onion powder smoked paprika black pepper and cayenne in a small bowl. Generously coat the pork chops with about one quarter to one third of the mixture. Set remaining seasoning aside.

Coat and Sear the Pork Chops:

Combine the reserved seasoning with flour in a shallow bowl. Heat a large twelve inch cast iron skillet over medium heat. Add olive oil and butter once the pan is hot. Dredge each pork chop lightly in the flour mixture shaking off excess. Add pork chops in batches to the skillet so they do not crowd. Cook for about three to four minutes per side until a golden crust forms. Remove chops to a plate and keep warm.

Caramelize the Onions and Garlic:

Add remaining butter to the skillet. Lower the heat to medium low and add sliced onions. Cook slowly stirring occasionally for fifteen minutes until onions soften and turn brown. Add minced garlic stirring for thirty seconds until fragrant.

Create the Gravy:

Sprinkle two tablespoons of the reserved flour into the skillet and stir into the butter and onion mixture. Cook for one minute to cook out raw flour taste. Slowly pour in chicken stock while stirring constantly to prevent lumps. Add heavy cream and bring the mixture to a gentle simmer. Let the gravy cook for two minutes until slightly thickened. Taste and adjust seasoning.

Finish Cooking the Pork Chops:

Return pork chops along with any juices on the plate back to the skillet. Spoon gravy over the chops. Cover and simmer on low for ten minutes or until the gravy thickens further and the pork chops reach an internal temperature between one forty five and one fifty degrees Fahrenheit. Remove from heat.

Serve and Enjoy:

Plate the pork chops and generously spoon gravy on top. Garnish with fresh parsley if desired and serve immediately with mashed potatoes rice or your favorite sides.

The onions are my favorite part because their sweetness balances the smoky and spicy seasonings perfectly. I remember making this recipe for a family holiday dinner when everyone raved about how tender and juicy the pork chops were. It’s now become a dish my kids request regularly.

Storage Tips

Store leftovers in an airtight container with the gravy to keep the pork chops moist. Keep in the refrigerator for up to three days. Add a splash of chicken stock when reheating to loosen the gravy if it has thickened too much.

Ingredient Substitutions

Boneless pork chops can be used but adjust cooking time carefully to avoid drying them out. Beef stock may be substituted for chicken stock for a deeper flavor. Whole milk can replace heavy cream for a lighter gravy but expect less richness.

Serving Suggestions

Serve these chops with creamy mashed potatoes steamed vegetables or rice to soak up that amazing gravy. A side of green beans or roasted Brussels sprouts adds a fresh contrast.

This smothered pork chops recipe is a comforting, family friendly meal that reheats well. It’s a reliable go to for satisfying weeknight dinners.

FAQs About This Recipe

→ Can boneless pork chops be used?

Yes, boneless chops work well but may require shorter cooking time. Use a thermometer to ensure they reach 145°F internally for safe eating.

→ How can I adjust the gravy consistency?

For a less creamy gravy, replace the heavy cream with additional chicken stock. To thicken, simmer longer or add a bit more flour beforehand.

→ What seasonings enhance the pork chops’ flavor?

A mix of seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper builds a complex and savory flavor profile.

→ How should leftovers be stored?

Store pork chops and gravy in an airtight container refrigerated up to 3 days. Add a splash of stock when reheating to loosen thickened sauce.

→ Is freezing leftovers possible?

Yes, freeze pork chops with gravy in a freezer-safe container for up to 3 months. Sauce may separate slightly; stir in chicken stock after thawing.