Indulge in Creamy Smothered Pork Chops, seared to perfection and simmered in a savory onion gravy. This mouthwatering dish is a true treat for pork enthusiasts and makes for a satisfying meal the whole family will love!
Not for the faint of heart, these Smothered Pork Chops are a must-try if you enjoy tender, juicy pork chops pan-fried to golden perfection.
Pair them with your choice of sides—whether it’s smooth, Creamy Mashed Potatoes, low-carb Buttery Mashed Cauliflower, or fluffy white rice to soak up every drop of that delicious gravy!
WHAT SIDES GO WELL WITH PORK CHOPS?
Buttermilk cornbread is a delicious companion to any pork dish. For a lighter option, try a crusty French baguette or a slice of artisan bread. To round out your meal, add a cooked vegetable like buttery sautéed green beans or roasted asparagus for a wholesome, satisfying plate.
WHAT WINE PAIRS WITH PORK?
While pork is a mild protein, the richness of smothered pork chops with onion gravy calls for a wine with bold flavors. A pinot noir is a great choice to cleanse your palate.
HOW TO STORE LEFTOVERS
Allow pork chops to cool completely before placing them in an airtight container. They can be refrigerated for up to three days.
PrintSmothered Pork Chops
Savor the flavor of these tender Smothered Pork Chops, seared to perfection and simmered in a savory onion gravy. This mouthwatering dish makes for an easy, crowd-pleasing dinner any night of the week! Bold and hearty, they’re versatile enough to pair with just about anything.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 4 1x
Ingredients
PORK CHOPS:
- 1 pound bone-in pork chops (about ¾ to 1 inch thick)
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- ½ teaspoon cayenne pepper
- 1 teaspoon seasoned 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, to taste
- 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
FOR THE PORK CHOPS:
- Start by patting the pork chops dry with paper towels to eliminate excess moisture. Generously season both sides of the chops with onion powder, garlic powder, cayenne, seasoned salt, black pepper, and 2 teaspoons of olive oil.
- Dredge each pork chop in flour, shaking off any excess, and set the remaining flour aside for later.
- Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a skillet over medium heat. Once the pan is hot, sear the pork chops in a single layer, frying each side for about 3-4 minutes until they turn a golden brown. Once cooked, remove the pork chops from the skillet and keep them warm.
FOR THE GRAVY:
- In the same skillet, melt 1 tablespoon of butter over medium heat.
- Add the sliced onions and a pinch of salt. Stir occasionally and cook until the onions become soft and caramelized, around 10 minutes. If the pan dries out, add a tablespoon of chicken broth to keep things moist.
- Stir in the minced garlic and thyme, cooking for about 30 seconds until fragrant.
- Sprinkle 2 tablespoons of the reserved flour into the skillet. Stir the flour into the onion mixture and cook for 2 minutes to let it dissolve.
- Slowly pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pan. Allow the liquid to reduce and thicken for about 2 minutes.
- Whisk in the buttermilk (or heavy cream) and let the mixture simmer for 1-2 minutes until it becomes thick and creamy.
- Return the pork chops to the pan, coating them with the rich sauce. Let them simmer for another 5 minutes, or until fully cooked. The sauce will thicken due to the flour coating on the pork. If it gets too thick, you can adjust the consistency by adding more broth or cream.
- Taste and adjust the seasoning with salt and pepper as needed. Garnish with chopped parsley and serve warm. Enjoy!
Notes
For boneless pork chops, reduce the searing time to approximately 2 minutes per side, then finish cooking them in the sauce. Be mindful not to overcook, as this can result in tough and chewy pork chops.
Nutrition
- Calories: 389kcal
- Sugar: 4g
- Sodium: 825mg
- Fat: 24g
- Saturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 79mg