Tender Smothered Pork Chops

These smothered pork chops bring comfort and warmth to the table with perfectly seasoned chops cooked in a rich savory gravy. The recipe layers flavors starting from well seasoned pork chops and ending with a creamy onion gravy that makes this dish a true crowd pleaser any night of the week. Served over mashed potatoes or rice it feels like a hug on a plate.

I first tried this recipe when I was craving hearty comfort food on a chilly evening. It quickly became a family favorite especially loved for the gravy that everyone wants seconds of.

Ingredients

• Seasonings: Seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper chosen for their ability to build complex layers of flavor. Use fresh spices whenever possible to get the best aroma.
• Allpurpose flour: Helps create a light crispy crust on the pork chops and thickens the gravy. Measure accurately for best results.
• Bonein pork chops: Provide richer flavor from the marrow and help keep meat juicy. Opt for thicker chops for more tender results.
• Unsalted butter: Allows control over saltiness while enriching the gravy and sauteed onions.
• Medium sweet onion: Thinly sliced to caramelize slowly and bring natural sweetness to balance the spices.
• Garlic cloves: Fresh and minced. Fresh garlic enhances aroma and taste beyond the jarred kind.
• Chicken stock: Adds savory depth to the gravy. Can be substituted with beef stock for a deeper flavor profile. Low sodium or homemade stock is ideal for controlling salt.
• Heavy cream: For a luscious velvety finish to the gravy. Substitute whole milk if necessary but expect a thinner sauce.
• Olive oil: Used for frying. Offers a neutral flavor and high smoke point ideal for searing.

Instructions

Sauté the Aromatics:

Place a medium skillet over medium heat and add olive oil and unsalted butter. Once melted and hot add thinly sliced onions. Cook slowly stirring occasionally for approximately 15 minutes until the onions are deeply golden and soft. This slow caramelization releases natural sweetness perfect for the gravy. Add minced garlic and stir for about 30 seconds until fragrant but not browned to avoid bitterness.

Prepare the Pork Chop Seasoning:

In a small bowl mix together seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper. Use about one quarter to one third of this mixture to generously season both sides of your pork chops. The remaining mix will be combined with flour later.

Coat and Sear the Pork Chops:

In a shallow bowl combine remaining seasoning with allpurpose flour. One at a time dredge pork chops in the flour mixture coating evenly and shaking off excess. Heat olive oil and butter in a 12inch cast iron skillet over medium heat. Working in batches cook each pork chop for three to four minutes on each side until a golden brown crust forms. They do not need to be fully cooked through at this stage. Transfer cooked chops to a plate.

Make the Gravy:

Add two additional tablespoons of butter to the skillet. Once melted add the caramelized onions and garlic back to the pan and stir in two tablespoons of the reserved seasoned flour. Cook this roux for about one minute to remove raw flour taste. Slowly pour in chicken stock while stirring constantly to avoid lumps then add heavy cream. Bring the mixture to a gentle simmer and cook for two minutes until it thickens slightly. Taste and adjust seasoning as needed.

Simmer with Pork Chops:

Nestle the browned pork chops back into the skillet spooning the gravy over them including any drippings on the plate. Cover and simmer for about 10 minutes or until the pork reaches an internal temperature between 145 and 150 degrees Fahrenheit for safety and optimal juiciness. The gravy should thicken to a rich consistency coating the pork beautifully.

Serve:

Serve the pork chops immediately topped with fresh chopped parsley for color and a hint of brightness. This dish pairs wonderfully with creamy mashed potatoes or fluffy steamed rice to soak up every bit of the delicious gravy.

One of my favorite things about this recipe is the caramelized onion gravy. It is rich but not overpowering perfectly complementing the pork chops. A memorable moment was when my family gathered around the table on a gloomy weekend and devoured this meal the kitchen was filled with satisfied sighs of comfort and happiness.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. Add a splash of chicken stock before reheating to loosen the gravy and bring it back to creamy perfection. For longer storage freeze with the gravy in a sealed freezer safe container for up to three months. Thaw overnight in the fridge and stir in some stock if the sauce separates.

Ingredient Substitutions

Boneless pork chops can be used but watch the cooking time closely to avoid drying out the lean meat. Swap heavy cream with whole milk for a lighter sauce though it will be less thick and creamy. Chicken stock may be replaced with beef stock to add a richer flavor or vegetable stock for a lighter taste. Use smoked paprika for a subtle smoky note but plain paprika works in a pinch.

Serving Suggestions

Serve with classic mashed potatoes or a pile of buttery garlic mashed cauliflower for a lower carb option. Green vegetables such as steamed green beans or roasted Brussels sprouts make great sides to balance richness. Spoon the gravy over cooked rice or creamy polenta for another comforting pairing.

Let the onions caramelize slowly and resist the urge to rush the browning. Serve hot so the gravy stays silky and the pork remains juicy.

Common Recipe Questions

→ Can boneless pork chops be used?

Yes, boneless chops can work but may require shorter cooking times. Use a meat thermometer to avoid overcooking and maintain juiciness.

→ How can I adjust the gravy's texture?

For a less creamy gravy, replace the cream with extra chicken stock. Adjust thickness by adding or reducing flour during cooking.

→ What is the best way to season the pork chops?

A mix of seasoned salt, smoked paprika, garlic, onion powder, black pepper, and cayenne pepper enhances flavor. Season generously before cooking.

→ How to store leftovers properly?

Store leftovers with gravy in an airtight container in the fridge for up to 3 days. Add a splash of chicken stock when reheating to loosen the gravy.

→ Can this dish be frozen?

Yes, freeze in a freezer-safe container with gravy for up to 3 months. Thaw and add chicken stock to rehydrate the sauce if it separates.