Here’s a hearty, flavorful recipe for smothered pork chops—tender pork in a rich, savory gravy that’s perfect over rice, mashed potatoes, or biscuits.
Smothered Pork Chops
Ingredients (serves 4)
- 4 bone-in pork chops (about 1-inch thick)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika (optional)
- 1/4 cup all-purpose flour (for dredging)
- 2 tablespoons vegetable oil or butter
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1/2 cup heavy cream or milk
- 1 teaspoon Worcestershire sauce (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Season the pork chops:
- Rub chops with salt, pepper, garlic powder, and paprika.
- Dredge lightly in flour, shaking off excess.
- Brown the chops:
- Heat oil or butter in a large skillet over medium-high heat.
- Sear pork chops 3–4 minutes per side until golden. Remove and set aside.
- Make the gravy:
- In the same skillet, sauté onions until soft, about 5 minutes.
- Add garlic and cook 30 seconds more.
- Stir in 2 tablespoons flour (or use the leftover flour from dredging) to make a roux. Cook 1–2 minutes.
- Gradually whisk in chicken broth and cream. Add Worcestershire sauce if using.
- Simmer until slightly thickened, about 5 minutes.
- Smother the pork chops:
- Return pork chops to the skillet.
- Spoon gravy over chops, reduce heat to low, cover, and simmer 15–20 minutes until pork is cooked through and tender.
- Serve:
- Garnish with parsley.
- Perfect with mashed potatoes, rice, or buttered noodles to soak up the gravy.
💡 Tips:
- Don’t overcook pork—internal temp should reach 145°F (63°C).
- For extra flavor, brown chops in butter and finish gravy in the same pan for pan drippings.
- You can add mushrooms or bell peppers to the gravy for more depth.
If you want, I can make a quick “oven-baked smothered pork chops” version that’s hands-off and just as tender—perfect if you don’t want to stand over the stove.
Do you want me to give that version too?
