Smothered Pork Chops

🥩 Smothered Pork Chops Recipe

Ingredients:

4 bone-in pork chops (about 1-inch thick)

Salt and black pepper, to taste

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

½ cup all-purpose flour (for dredging)

2–3 tbsp vegetable oil (for frying)

1 large onion, thinly sliced

2 cloves garlic, minced

2 cups chicken broth (low sodium)

½ cup heavy cream or milk (optional for creamier gravy)

1 tsp Worcestershire sauce (optional)

Fresh parsley, for garnish (optional)

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Instructions:

1. Season & Dredge:

Pat pork chops dry and season both sides with salt, pepper, garlic powder, onion powder, and paprika.

Lightly dredge each chop in flour, shaking off excess.

2. Sear the Pork Chops:

Heat oil in a large skillet over medium-high heat.

Sear pork chops for 3–4 minutes per side, or until golden brown (they don’t need to be cooked through yet).

Remove chops and set aside.

3. Make the Onion Gravy:

In the same skillet, reduce heat to medium and add sliced onions. Sauté until soft and golden (about 8–10 minutes).

Add garlic and cook for 30 seconds more.

Sprinkle 2 tablespoons of flour (from dredging) into the pan and stir for 1 minute.

Slowly pour in chicken broth, whisking constantly to avoid lumps.

Add heavy cream and Worcestershire sauce if using. Let it simmer for 2–3 minutes until thickened slightly.

4. Smother the Chops:

Return pork chops to the skillet, nestling them into the gravy.

Reduce heat to low, cover, and simmer for 25–30 minutes, or until the chops are tender and cooked through (internal temp 145°F / 63°C).

5. Serve:

Spoon extra gravy over the pork chops and garnish with parsley if desired.

Serve with mashed potatoes, rice, or buttered noodles.

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🍴 Tips:

For extra flavor, add mushrooms to the onions.

Want it spicier? Add a pinch of cayenne or crushed red pepper.

Don’t skip searing—it locks in flavor and keeps the chops juicy!