Smothered Pork Chops (Printer-Friendly)

Tender pork chops braised in a thick, savory onion gravy with flavorful seasonings.

# What You’ll Need:

→ Seasoning blend

01 - 1 1/2 teaspoons seasoned salt
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon black pepper
06 - 1/4 teaspoon cayenne pepper

→ Coating and cooking fats

07 - 3/4 cup all-purpose flour
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons olive oil

→ Main protein

10 - 4 bone-in pork chops, approximately 1-inch thick

→ Vegetables

11 - 1 medium sweet onion, thinly sliced
12 - 3 garlic cloves, minced

→ Liquids

13 - 2 cups chicken stock
14 - 1/2 cup heavy cream

# Steps to Make This:

01 - Combine seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper in a small bowl. Reserve one quarter to one third of the mixture to season the pork chops directly.
02 - Mix the remaining seasoning blend with all-purpose flour in a shallow dish. Dredge each pork chop in the flour mixture, shaking off excess, reserving some flour for the gravy later.
03 - Heat olive oil and 1 tablespoon butter in a large 12-inch cast iron skillet over medium heat. Cook pork chops in batches until golden brown on both sides, about 3-4 minutes per side. Transfer to a plate without cooking through.
04 - Add remaining butter to skillet, then add sliced onions. Cook, stirring occasionally, until browned and softened, approximately 15 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds.
05 - Add 2 tablespoons reserved flour to the skillet with onions and butter, stirring continuously and cooking for 1 minute to form a roux.
06 - Gradually whisk in chicken stock and heavy cream, stirring constantly to prevent lumps. Bring to a simmer and cook for 2 minutes until slightly thickened. Adjust seasoning to taste.
07 - Return pork chops and any accumulated juices to the skillet with the gravy. Cover and simmer for 10 minutes or until pork reaches an internal temperature of 145–150°F (63–66°C) and gravy becomes thickened.
08 - Serve immediately, optionally garnished with fresh parsley. Ideal accompaniments include mashed potatoes or rice.

# Additional Notes:

01 - For a non-creamy gravy, substitute the heavy cream with additional chicken stock.
02 - Adjust cooking time when using boneless pork chops; always cook to internal temperature of 145°F to avoid dryness.
03 - Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of chicken stock when reheating to loosen the gravy.
04 - Freeze pork chops with gravy in a freezer-safe container for up to 3 months; stir in chicken stock after thawing to recombine separated sauce.

Go Back