There’s something deeply comforting about a pan of smothered pork chops simmering away on the stove. The smell alone feels like home. Thick, hearty gravy. Tender pork chops that practically melt when you slide your fork in. Potatoes soaking up every bit of that savory goodness. It’s the kind of dinner you start craving the second the weather turns chilly, although honestly, I could eat this all year.
This dish has all the easy, familiar flavors you want in a weeknight meal, but it still feels special enough to make for Sunday dinner. Everything cooks together in one pan, and by the time it’s done, you’re left with juicy, perfectly cooked pork chops nestled into a creamy gravy with soft, buttery potatoes. Nothing fancy. Just honest, satisfying comfort food.
And the best part? Once you get everything into the skillet, the stovetop takes care of most of the work. This is absolutely the kind of recipe you can pull together between school nights, sports practices, and everything else life throws at you.
WHY YOU’LL LOVE THESE SMOTHERED PORK CHOPS
Before we dive in, here’s what makes this recipe one you’ll come back to over and over:
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Everything cooks in the same skillet — less cleanup, more flavor.
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Fork-tender pork chops that stay juicy instead of drying out.
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A hearty gravy made right in the pan with the drippings, giving you flavor you just can’t get from shortcuts.
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Potatoes that simmer in that same gravy so they come out soft and savory.
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Family-friendly ingredients that are easy to find and budget-friendly.
If you love rich, cozy dinners where every bite is better than the last, this is definitely one for the rotation.
INGREDIENTS YOU’LL NEED
These smothered pork chops use simple pantry ingredients, and that’s part of what makes the gravy so good. No strange add-ins — just classic flavors that work.
You’ll need:
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4 bone-in pork chops (about 1 inch thick)
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1½ teaspoons salt, divided
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1 teaspoon black pepper, divided
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1 teaspoon paprika
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2 tablespoons olive oil
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3 tablespoons butter
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1 medium onion, sliced
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3 cloves garlic, minced
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3 tablespoons all-purpose flour
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3 cups chicken broth
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½ cup heavy cream
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1 tablespoon Worcestershire sauce
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1 teaspoon dried thyme
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½ teaspoon dried parsley
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1½ pounds Yukon gold potatoes, sliced into ½-inch rounds
Every ingredient here plays a role. The onions give the gravy depth, the flour thickens it nicely, and the potatoes soak up every bit of flavor as they cook. The pork chops stay juicy thanks to the long simmer in the gravy.
HOW TO MAKE SMOTHERED PORK CHOPS WITH POTATOES
This dish comes together in layers — each step adds more flavor to the pan. By the end, the gravy tastes rich and savory without needing hours of cooking time.
STEP ONE: SEASON THE PORK CHOPS
Sprinkle both sides of the pork chops with 1 teaspoon of salt, ½ teaspoon of pepper, and the paprika. This adds flavor before you even start cooking, and the paprika helps with the golden color once they hit the pan.
STEP TWO: SEAR THE PORK CHOPS
Heat the olive oil over medium-high heat in a large, deep skillet. Add the pork chops and sear for 3 to 4 minutes per side, until browned. They don’t need to be cooked through at this point — just get that nice crust.
Remove the chops to a plate and set them aside.
STEP THREE: COOK THE ONIONS
Reduce the heat to medium. Add the butter and sliced onions. Cook for 6 to 8 minutes until they soften and start to caramelize around the edges. Stir occasionally so they don’t burn.
STEP FOUR: ADD GARLIC AND FLOUR
Stir in the minced garlic and cook for about 1 minute. Then sprinkle the flour over the onions and stir to coat. Let the flour cook for 2 minutes. This step thickens your gravy later.
STEP FIVE: BUILD THE GRAVY
Slowly pour in the chicken broth while stirring. The gravy will begin to thicken as it simmers. Add the heavy cream, Worcestershire sauce, remaining salt and pepper, thyme, and parsley. Stir everything together until smooth.
STEP SIX: ADD POTATOES AND RETURN THE PORK CHOPS
Nestle the potato slices into the gravy, spreading them evenly throughout the skillet. Place the pork chops on top of the potatoes and spoon some gravy over them.
STEP SEVEN: SIMMER LOW AND SLOW
Reduce the heat to low, cover the skillet, and let everything simmer for 40 to 45 minutes. The pork chops will become tender, and the potatoes will absorb the gravy as they cook.
STEP EIGHT: SERVE
Once the potatoes are soft when pierced with a fork, and the gravy has thickened beautifully, you’re ready to serve. A sprinkle of fresh parsley looks nice, but it’s optional.
TIPS FOR SUCCESS
A few things help this recipe turn out perfect every time:
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Use bone-in pork chops if you can. They stay juicier during long cooking.
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Don’t skip the searing step. Browning adds flavor you can’t get later.
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Use Yukon gold potatoes instead of russets — they hold their shape better.
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Simmer on low only. High heat will make the gravy reduce too fast and toughen the pork.
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Don’t lift the lid too often. You want the steam to stay inside to cook the potatoes properly.
SUBSTITUTIONS AND VARIATIONS
There are lots of ways to customize this recipe for what you have on hand.
PORK CHOPS
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Boneless chops work, but reduce the simmer time by 10 minutes.
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Thick-cut pork loin medallions also work well.
POTATOES
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Swap Yukon gold for baby red potatoes.
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Cut them slightly smaller if you want them extra soft.
GRAVY OPTIONS
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Use half-and-half instead of heavy cream for a lighter gravy.
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Add mushrooms when you cook the onions if you like an earthier flavor.
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Add a pinch of smoked paprika for more depth.
SEASONINGS
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Add a dash of cayenne for a mild kick.
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Use fresh thyme instead of dried — just double the amount.
FREQUENTLY ASKED QUESTIONS
Can I make this in a slow cooker?
Yes. Sear the pork chops first, then add everything to the slow cooker and cook on LOW for 6–7 hours.
Can I use boneless pork chops?
Absolutely — just shorten the simmer time slightly so they stay tender.
Can I use milk instead of heavy cream?
You can, but the gravy will be thinner. Adding an extra tablespoon of flour helps thicken it.
Should the potatoes be peeled?
Yukon gold potatoes don’t need peeling, but peel them if you prefer.
HOW TO SERVE SMOTHERED PORK CHOPS
This dish is satisfying all on its own, but a couple side dishes make it even better.
GREAT SIDE DISHES
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Steamed green beans
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Roasted broccoli
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Warm dinner rolls
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Buttery corn
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A simple tossed salad
Since the potatoes simmer in the gravy, they’re already flavored perfectly. A vegetable side gives you freshness that balances the richness.
WHAT TO DRINK
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Iced tea
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Lemon water
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A simple sparkling water with fruit slices
HOW TO STORE LEFTOVERS
These smothered pork chops store very well, and the gravy tastes even better the next day.
IN THE FRIDGE
Store in an airtight container for up to 4 days.
IN THE FREEZER
Freeze in portions for up to 2 months.
When reheating, add a splash of broth or cream if the gravy has thickened too much.
REHEATING
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Stovetop: Low heat, stir occasionally.
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Microwave: 1-minute intervals, stirring between each.
The potatoes soften even more after storing, making them extra creamy.
SMOTHERED PORK CHOPS WITH POTATOES IN GRAVY
Ingredients
- 4 bone-in pork chops 1 inch thick
- 1½ teaspoons salt divided
- 1 teaspoon pepper divided
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 medium onion sliced
- 3 cloves garlic minced
- 3 tablespoons flour
- 3 cups chicken broth
- ½ cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- ½ teaspoon dried parsley
- 1½ pounds Yukon gold potatoes sliced
Instructions
- Season pork chops with 1 teaspoon salt, ½ teaspoon pepper, and paprika.
- Heat olive oil over medium-high heat and sear pork chops 3–4 minutes per side. Remove.
- Add butter and onions to the skillet; cook until softened.
- Stir in garlic and cook 1 minute. Sprinkle in flour and cook 2 minutes.
- Slowly add chicken broth, then cream, Worcestershire, thyme, parsley, and remaining salt and pepper.
- Add potatoes into the gravy. Place pork chops on top.
- Cover and simmer on low 40–45 minutes.
- Serve warm with extra gravy spooned on top.
What you end up with is a skillet full of tender pork chops, soft potatoes, and a rich gravy that ties everything together. It’s comforting, unfussy, and exactly the kind of dinner that brings everyone to the table fast. The flavors taste like they’ve been cooking all day, even though the stovetop does the work in under an hour.
It’s the type of meal you’ll want to keep in your rotation for busy nights and slow weekends alike — the kind that never goes out of style.
