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–+ servings

Smothered Pork Chops

Tender pork chops simmered in a savory onion gravy for a classic Southern comfort meal that melts in your mouth.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dinner
Cuisine American
Servings 4

Ingredients
  

  • 4 bone-in pork chops about 1 inch thick (approximately 2 to 2½ pounds total)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ⅓ cup all-purpose flour for dredging
  • 3 tablespoons all-purpose flour for the gravy
  • 3 tablespoons vegetable oil
  • 3 tablespoons butter
  • 2 large yellow onions sliced into half rings
  • 3 cloves garlic minced
  • 2 cups chicken broth
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • Fresh parsley for garnish optional

Instructions
 

  • In a shallow dish, combine ⅓ cup of flour with the salt, pepper, garlic powder, onion powder, and smoked paprika. Dredge each pork chop in the seasoned flour, shaking off excess. Set aside.
  • Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until golden brown. Remove to a plate and set aside.
  • Reduce the heat to medium. Add the butter to the skillet and let it melt.
  • Add the sliced onions to the skillet and cook for 8 to 10 minutes, stirring occasionally, until soft and golden brown.
  • Add the minced garlic and cook for 1 minute, stirring constantly.
  • Sprinkle the remaining 3 tablespoons of flour over the onions and stir well. Cook for 1 to 2 minutes.
  • Slowly pour in the chicken broth while stirring to prevent lumps. Add the Worcestershire sauce, dried thyme, and bay leaf. Stir to combine and bring to a simmer.
  • Return the pork chops to the skillet and spoon onion gravy over each chop. Cover with a lid and reduce heat to low.
  • Simmer for 35 to 45 minutes, or until the pork reaches an internal temperature of 145°F and the meat is tender.
  • Remove the bay leaf. Taste the gravy and adjust seasoning if needed. Serve with gravy spooned over the top, garnished with fresh parsley if desired.

Notes

  • Don't crowd the skillet when searing the pork chops. Brown them in batches if needed to get a good crust on each chop.
  • Low and slow simmering is the key to tender pork chops. Cooking on higher heat will reduce the simmering time, but the pork will not be as tender.
  • If the gravy is too thick, add a splash of chicken broth to thin it out. If it's too thin, remove the lid and simmer for a few extra minutes.
  • Bone-in pork chops are recommended for the best flavor and texture, but boneless chops will also work. Reduce simmering time by 10 to 15 minutes for boneless.
  • This recipe can be made in the slow cooker. Sear the chops and build the gravy on the stovetop, then transfer to the crockpot on low for 4 to 6 hours.