Smothered Pork Chops (Printer-Friendly)

Seasoned pork chops simmered in a thick onion gravy for a tender and flavorful meal.

# What You'll Need:

→ Seasoning

01 - 1 teaspoon 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

07 - 3/4 cup all-purpose flour

→ Meat

08 - 4 bone-in pork chops, about 1 inch thick

→ Dairy

09 - 3 tablespoons unsalted butter
10 - 120 ml heavy cream

→ Produce

11 - 1 medium sweet onion, thinly sliced
12 - 2 garlic cloves, minced

→ Liquids

13 - 240 ml chicken stock

→ Oils

14 - 2 tablespoons olive oil

# Steps to Follow:

01 - Combine seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper in a small bowl. Generously season pork chops with about one quarter to one third of this mixture.
02 - Mix remaining seasoning with flour in a shallow bowl. Dredge pork chops individually in the flour mixture, shaking off excess. Reserve remaining flour for later.
03 - Heat olive oil and 1 tablespoon butter in a 12-inch cast iron skillet over medium heat. Cook pork chops in batches until golden brown, approximately 3 to 4 minutes per side. Remove and set aside on a plate.
04 - Add remaining 2 tablespoons butter to the skillet. Sauté sliced onions until softened and browned, about 15 minutes, stirring occasionally. Add minced garlic and cook until fragrant, approximately 30 seconds.
05 - Stir in 2 tablespoons of reserved flour into the butter and onions. Cook for 1 minute to form a roux.
06 - Gradually whisk in chicken stock followed by heavy cream, stirring constantly to prevent lumps. Bring mixture to a simmer and cook for 2 minutes. Adjust seasoning as needed.
07 - Return pork chops and any accumulated juices to the skillet. Coat pork chops with gravy, cover, and simmer for 10 minutes or until pork reaches an internal temperature of 145–150°F (63–66°C) and gravy thickens.
08 - Plate pork chops with gravy and garnish with fresh parsley if desired. Serve immediately.

# Extra Suggestions:

01 - For non-creamy gravy, substitute the cream with additional chicken stock.
02 - Boneless pork chops can be used; adjust cooking time accordingly and ensure internal temperature reaches 145°F.
03 - Store leftovers in an airtight container refrigerated up to 3 days; add chicken stock when reheating to loosen gravy.
04 - Can be frozen with gravy for up to 3 months; sauce may separate and can be loosened with chicken stock upon thawing.

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