Smothered Pork Chops

Smothered Pork Chops Recipe: Discover how to make tender, juicy pork chops smothered in a rich and creamy onion gravy. This classic Southern comfort food is perfect for weeknight dinners or family gatherings. Serve with mashed potatoes, rice, or your favorite vegetables for a satisfying meal. Easy to follow, quick to prepare, and packed with flavor, this smothered pork chops recipe is sure to become a household favorite.

Ingredients

For the Pork Chops:

• 1 pound bone-in pork chops (¾-1 inch thick)
• ½ tablespoon onion powder
• ½ tablespoon garlic powder
• ½ teaspoon cayenne pepper
• 1 teaspoon seasoning salt
• ½ teaspoon cracked black pepper
• 2 teaspoons olive oil
• ½ cup all-purpose flour
• 2 tablespoons olive oil (for frying)
• 1 tablespoon unsalted butter

For the Gravy:

• 1 tablespoon unsalted butter
• 1 large onion, thinly sliced
• Pinch of salt
• 4 cloves garlic, minced
• 1 teaspoon fresh thyme, chopped
• ½ cup chicken broth, divided
• ¾ cup buttermilk or heavy cream
• 1 teaspoon fresh flat-leaf parsley, chopped (for garnish)

Instructions

1. Prepare the Pork Chops:

• Pat the pork chops dry with paper towels to remove any excess moisture.
• In a small bowl, combine the onion powder, garlic powder, cayenne pepper, seasoning salt, and black pepper. Rub the pork chops with the olive oil, then season them evenly with the spice mixture.
• Dredge each pork chop in the flour, shaking off any excess. Reserve the remaining flour for the gravy.

1. Cook the Pork Chops:

• Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once hot, add the pork chops in a single layer. Cook for about 3-4 minutes per side until they are golden brown.
• Remove the pork chops from the skillet and set them aside, keeping them warm.

1. Make the Gravy:

• In the same skillet, add 1 tablespoon of butter over medium heat. Once melted, add the sliced onions and a pinch of salt. Cook the onions, stirring occasionally, until they become soft and caramelized, about 10 minutes. If the skillet becomes too dry, add a tablespoon of chicken broth.
• Stir in the minced garlic and fresh thyme, cooking until fragrant, about 30 seconds.
• Sprinkle the reserved flour over the onions, stirring to combine. Cook for about 2 minutes to dissolve the flour.
• Pour in the chicken broth, scraping the bottom of the skillet to release any browned bits. Let the liquid reduce and thicken slightly, about 2 minutes.
• Gradually whisk in the buttermilk (or heavy cream) and simmer for 1-2 minutes until the gravy becomes thick and creamy.

1. Finish the Dish:

• Return the pork chops to the skillet, spooning the gravy over them. Allow the chops to simmer in the sauce for about 5 minutes, or until they are fully cooked and tender. If the gravy becomes too thick, thin it with a bit more cream or broth until it reaches your desired consistency.
• Taste and adjust seasoning with additional salt and pepper, if needed.
• Garnish with freshly chopped parsley and serve warm.

Notes:

• For Boneless Pork Chops: Reduce the searing time to about 2 minutes per side. Finish cooking them in the gravy, being careful not to overcook to prevent dryness.

Enjoy these tender, flavorful smothered pork chops, perfect for a hearty and comforting meal.