Smothered Pork Chops

Fork tender, juicy, and well-seasoned pork chops smothered in a savory onion-garlic gravy. A delicious classic Southern comfort food that will keep you wanting for more. Serve this with mashed potatoes, roasted veggies, or plain white rice and you'll hear nothing but raving reviews for this simple, meaty, saucy dish!

Course Main

Cuisine Southern

Prep Time 10

Cook Time 55

Total Time 1 5

Servings pork chops

Calories 478kcal

Author Imma

Ingredients

4 pork chops
salt and pepper to taste
2 teaspoons (8g) Cajun seasoning
¾ cup (93.75g) all-purpose flour
½ teaspoon (1g) paprika
¼ teaspoon (0.5g) cayenne pepper, optional (adjust to taste)
½ teaspoon (1g) white pepper
1 teaspoon (2g) granulated onion
2 teaspoons (6g) garlic powder
3 tablespoons (42ml) vegetable oil or preferred cooking oil
1 large onion, thinly sliced
3-4 garlic cloves, minced
1-2 teaspoons (1g-2g) fresh thyme, minced
3 tablespoons (42g) unsalted butter
¾ -1 cup (180ml-240ml) milk
3 cups (750ml) chicken broth
salt and pepper to taste

Instructions

Pat dry the pork chops with a paper towel, then season with salt and Cajun seasoning. Mix together the flour, paprika, cayenne pepper, white pepper, granulated onion, and garlic powder on a plate.
Dredge the seasoned pork chops in flour mixture on each side until coated. Shake off any excess flour.
Heat oil in a cast iron or skillet over medium-high heat; then fry pork chops on both sides until golden brown - about 4 to 5 minutes per side.
Remove chops from the skillet and place on a plate. Add onions to the skillet, then saute for about 2-3 minutes. Then add garlic, thyme and continue cooking for 3-5 more minutes, stirring occasionally to prevent any burns or until onions is wilted. Remove onions and set aside.
Add butter to the pan, let it melt. Then throw in the seasoned flour left over from dredging the chops to the skillet and stir with a wooden spoon until it comes together and forms a paste.
Slowly whisk in the milk, followed by the chicken stock, making sure there are no lumps; stirring and scraping the pan well until it is incorporated or until the mixture is slightly thickened - about 5 minutes. Return the wilted onions back to the skillet. Thoroughly mix and season with salt and pepper.
Add browned pork chops back to the skillet, together with its juice that form on the plate to the skillet. Bring to a boil, then reduce heat to a simmer.
Slowly cook for about 30- 45 minutes or more, stirring occasionally to prevent any burns. You may have to cook longer depending on the thickness of your pork chops and/or if desired tenderness has been reached.
Garnish with parsley. Serve with mashed potatoes, roasted veggies, or rice.

Notes

For a darker gravy, you may cook the flour for a longer time over low heat. But if you want the lighter one, cook the flour for a lesser time over high heat while whisking continuously.
When using boneless pork chops, you might have to reduce the cooking time to about 3-4 minutes per side. Be very careful not to overcook your chops or they'll end up tough and chewy.
You can actually use the same gravy recipe and substitute pork chops with slices of chicken breast.
If the gravy seems too thick, add up to 1 tablespoon of water to achieve your desired consistency.
You may omit cayenne pepper or thyme.
You can transfer the chops to a preheated 350 F oven to finish cooking. Cooking times will vary by about 15 minutes or more. It is best to use an instant-read thermometer for doneness. Make sure it has enough liquid so it does not burn.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Nutrition