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Creamy Smothered Pork Chops seared and cooked in a rich onion gravy. A delicious and easy dinner recipe perfect for tonight!
Smothered Pork Chops are not for the faint hearted.If you love juicy, succulent pan-fried pork chops, you will LOVE this tasty recipe! So versatile, you can serve them with anything… think mashed potatoesor white rice to soak up the delicious sauce… OR roastedveggies to make a complete meal!
SMOTHERED PORK CHOPS
A Southern classic comfort food, crispy coated pork chops smothered in a rich onion gravy makes this a feast you will keep coming back to! The BEST way to eat a chop is with sauce, and this recipe has PLENTY of gravy.
If you LOVE pork and you’re always on the hunt for a lip-smacking recipe, then THIS recipe is for you! Serve them over a pile of hot mashed potatoes, or evenour buttery mashed cauliflower, maybe throw some sautéed green beansor snap peas on the side for some greens, and you’ve got yourself a completedinner! Watch them ask you for seconds!
HOW TO MAKE SMOTHERED PORK CHOPS FROM SCRATCH
SEASONbone-in or boneless pork chops and dredge each in flour. Keep about 1-2 tablespoons of the flour to use later in the gravy.
FRY chops in oil and butter to get the best, golden brown coating and flavours. If they don’t all fit in your skillet to cook them in a single layer, you will need to cook them in batches.
REMOVEchops from the pan and tent with foil to keep warm so you can make your oven gravy!
ONION GRAVY
SAUTÉ onion slicesuntil soft and caramelized. This takes about 10 minutes. If the pan becomes too dry, add in about 1 tablespoon of chicken broth.
ADDgarlic, thyme AND1 tablespoon of the remaining flour to the pan. Cook the flour in the pan to toast it and dissolve it, which ensures your gravy doesn’t have a floury aftertaste.
POUR in some chicken broth, scraping up the browned bits from the bottom of the pan = FLAVOUR!
WHISK in the buttermilk or heavy (thickened) cream. If you don’t have buttermilk, mix 3/4 cup milk with 3 teaspoons white vinegar and let it sour for 5 minutes so it looks a bit curdled.
SIMMERand return your chops to the pan, thenSMOTHER them in the sauce and let it all simmer together until the pork is completely cooked through and the gravy is beautifully thickened.
WHAT SIDES GO WITH PORK CHOPS
Cornbread is always a tasty pairing with anything that features pork. Or crusty French baguette or a slice ofArtisan bread for a milder flavour.Add a cooked green veggie like broccoli orbaked asparagus to your plate and you have a hearty, balanced meal.
Even though pork is a mild protein, smothered pork chops in this rich onion gravy calls for bold flavoured wine. Try a pinot noir to refresh your palate.
HOW TO STORE LEFTOVERS
Cool pork chops completely and store in an airtight container. Refrigerate for up to 3 days.
MORE PORK CHOP RECIPES
Easy Honey Garlic Pork Chops
Spinach Stuffed Pork Chops
Pork Chops With Creamy Mushroom Sauce
ENJOY!
JuicySmothered Pork Chops seared and cooked in a rich onion gravy is delicious and easy dinner recipe perfect for any night of the week! Not for the faint hearted, you can serve them with anything... thinkmashed potatoesor white rice to soak up the delicious sauce... OR roastedveggies to make a complete meal!
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Prep: 15 minutes mins
Cook: 25 minutes mins
Total: 40 minutes mins
Serves: 4 serves
Ingredients
PORK CHOPS:
- 1 pound (500g) 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 fresh cracked black 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
- pinch of salt
- 4 cloves garlic, minced
- 1 teaspoon fresh chopped thyme
- 1/2 cup chicken broth, divided
- 3/4 cup buttermilk or heavy cream
- Chopped fresh flat-leaf parsley, for garnish
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
*FOR BONELESS PORK CHOPS
Reduce searing time to about 2 minutes per side and finish cooking them in the sauce. Be very careful not to overcook or dry outyour pork chops as they become tough and chewy.
Nutrition
Calories: 355kcal | Carbohydrates: 19g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Fiber: 2g | Sugar: 4g
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Comments
Chrisanne Dienstbier says
This was AMAZING! We like hot and extra gravy so we used a full teaspoon of cayenne and extra cream and broth. This is going into our rotation.Reply
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