Description
This smothered pork chops recipe delivers everything you crave: juicy, tender meat that practically falls apart, enveloped in a rich, creamy onion gravy that begs to be soaked up with fluffy biscuits or creamy mashed potatoes.
Ingredients
For the Pork Chops:
- 6 bone-in pork chops (3/4 to 1-inch thick, about 2–3 lbs total)
- 1 cup all-purpose flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 3 tablespoons vegetable oil
For the Creamy Onion Gravy:
- 3 large yellow onions, thinly sliced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Substitution Tips: For gluten-free options, replace flour with rice flour or gluten-free flour blend. Coconut milk can substitute for heavy cream, though the flavor will be slightly different. Those watching calories can use half-and-half instead of heavy cream for a lighter gravy.
Instructions
Pat the pork chops completely dry with paper towels – this crucial step ensures beautiful browning. In a shallow dish, whisk together flour, garlic powder, onion powder, paprika, salt, pepper, and cayenne. Dredge each pork chop thoroughly, pressing the flour mixture into the meat to create a coating that will give you gorgeous color and help thicken the gravy later.
Heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. When the oil shimmers, carefully place the pork chops in the pan without overcrowding. Brown for 3-4 minutes per side until golden and crispy. You want to hear that satisfying sizzle – it means flavor is developing. Transfer the browned chops to a plate and set aside.
In the same skillet with those beautiful browned bits, add butter and let it melt. Add the sliced onions and reduce heat to medium. Cook for 8-10 minutes, stirring occasionally, until the onions become soft, translucent, and lightly caramelized. The natural sweetness that develops during this step is essential for the gravy’s depth of flavor.
Sprinkle the flour over the cooked onions and stir constantly for 2 minutes. This creates a roux that will thicken your gravy beautifully. The mixture should smell nutty and toasted – that’s when you know it’s ready for the liquid.
Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan – those bits are pure flavor gold. Add the heavy cream, thyme, and garlic powder, whisking until smooth. The gravy should coat the back of a spoon but still be pourable.
Return the pork chops to the skillet, nestling them into the gravy. Bring to a gentle simmer, then reduce heat to low. Cover and cook for 25-30 minutes, or until the pork chops are tender and cooked through (internal temperature of 145°F). The gravy will thicken as it cooks, and the pork will become incredibly tender.
Taste the gravy and adjust seasoning with salt and pepper as needed. Sprinkle with fresh parsley before serving for a pop of color and freshness that brightens the rich dish.
Nutrition
- Calories: 485
- Sodium: 680mg
- Fat: 32g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g