Smothered Pork Chops

Drizzling tender, juicy pork chops with onion gravy.

Fork-tender, juicy, and well-seasoned pork is covered in a savory onion gravy. Traditional Southern comfort food will have you wanting more. Top mashed potatoes, roasted veggies, or plain white rice with the gravy, and you’ll enjoy rave reviews for this simple, meaty, saucy dish!

Course Main

Cuisine Southern

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 637kcal

Author Imma

Ingredients

4 pork chops (¾-1 inch thick works best)
salt and pepper to taste
2 teaspoons (8g) Creole seasoning
¾ cup (90g) all-purpose flour
½ teaspoon (1g) paprika
¼ teaspoon (0.5g) cayenne pepper (optional, adjust to taste)
½ teaspoon (1g) white pepper
1 teaspoon (2-3g) granulated onion
2 teaspoons (10g) garlic powder
3 tablespoons (45ml) vegetable oil or preferred cooking oil
1 large onion, thinly sliced
3-4 cloves garlic, minced
1-2 teaspoons (2-4g) minced thyme
3 tablespoons (42g) unsalted butter
¾-1 cup (175-236ml) milk
3 cups (708ml) chicken broth
salt and pepper to taste

Instructions

Pat the pork chops dry with a paper towel, then season with salt and Creole seasoning. Mix the flour, paprika, cayenne pepper, white pepper, granulated onion, and garlic powder on a plate or in a shallow bowl.
Dredge the pork chops in the flour mixture on each side until coated. Shake off the excess.
Heat oil in a cast-iron skillet over medium-high heat, then fry pork chops on both sides until golden brown (4-5 minutes per side). Remove chops from the skillet and set aside on a plate.
Sauté onions in the same skillet for 2-3 minutes. Then add the garlic and thyme, and continue cooking for 3-5 minutes, stirring occasionally to prevent burning, or until onions have softened. Remove and set aside.
Melt the butter in the pan. Then sprinkle in the seasoned flour left from dredging the chops and stir with a wooden spoon until it comes together and forms a paste.
Slowly whisk in the milk, followed by the chicken stock. Continue stirring and scraping the bottom of the pan to make sure there are no lumps. The mixture should be smooth and slightly thickened in about 5 minutes.
Return the softened onions to the skillet, mix well, and season with salt and pepper.
Add the pork chops back to the skillet, together with the juice that forms on the plate. Bring to a boil, then reduce the heat to a simmer and cover with a lid.
Simmer for 30-45 minutes (or more if needed), stirring occasionally to prevent burning. The time will depend on the thickness of your pork chops or when the desired tenderness has been reached.
Garnish with parsley. Serve with mashed potatoes or rice and roasted veggies.

Notes

For a darker gravy, cook the flour for a longer time over low heat, stirring constantly just until the flour is toasted. For a lighter gravy, cook the flour for less time while whisking continuously, just until the raw flour taste is gone.
If the gravy is thicker than you’d like, stir in a tablespoon of water at a time until you achieve the desired consistency.
You can omit cayenne pepper or thyme.
For hands-off pork chops, transfer the oven-proof skillet to a preheated 350℉ (180℃) oven to finish cooking. Cooking times will vary slightly, so an instant-read thermometer is best for checking doneness. Make sure it has enough liquid so it doesn’t burn.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition