Savory Smothered Pork Chops

<p>These Smothered Pork Chops bring together seasoned, bonein pork chops cooked to juicy perfection and smothered in a rich, onioninfused gravy. It is comfort food at its finest, perfect for a satisfying family dinner when you want something hearty and flavorful. The gravy is thick and savory, coating each chop in layers of deep flavor that come from slowcooked onions and a mix of spices that elevate the simple pork chop into a memorable meal. This recipe has been a staple at my house for its handson yet straightforward approach that always delivers tender pork chops with a luscious sauce that everyone loves.</p> <p>I first made this when trying to master comfort food and it quickly became a requested dish. The combination of juicy pork and creamy gravy has everyone asking for seconds.</p>

Ingredients

<ul><li><strong>Seasoning blend:</strong> Seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, cayenne pepper. This blend builds bold layers of flavor on the pork chops. Use high quality smoked paprika if possible for the best depth.</li><li><strong>Allpurpose flour:</strong> helps create a light crust on the pork chops and thickens the gravy naturally. Look for fresh, unbleached flour if you can.</li><li><strong>Bonein pork chops:</strong> bones add more flavor and moisture; go for chops about 1 inch thick for best cooking results.</li><li><strong>Unsalted butter:</strong> allows you to control the salt level while providing rich flavor to the sauce. Use fresh butter for the creamiest outcome.</li><li><strong>Medium sweet onion:</strong> thinly sliced, this softens into a caramelized base for the gravy, adding natural sweetness and texture.</li><li><strong>Fresh garlic cloves:</strong> fresh garlic brings brightness and aroma that jarred garlic can't match.</li><li><strong>Chicken stock:</strong> choose low sodium if preferred to balance the seasoning and build savory notes. You can swap with beef stock if desired.</li><li><strong>Heavy cream:</strong> adds a silky richness to the gravy. Whole milk can be used in a pinch, but heavy cream will give a luxuriously thick finish.</li><li><strong>Olive oil:</strong> for searing the chops to a golden brown crust.</li></ul>

Instructions

<dl><dt><strong>Sear the Pork Chops:</strong></dt><dd>Mix seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper in a small bowl. Generously rub about a quarter to a third of this seasoning onto both sides of the pork chops to ensure they are well flavored. In a separate shallow bowl, combine the remaining seasoning with flour for dredging. Heat olive oil and butter in a large 12inch cast iron skillet over medium heat. Dredge each pork chop in the seasoned flour mixture, shaking off the excess, then place in the skillet. Cook the chops in batches to avoid overcrowding, allowing each side to develop a golden crust, about 3 to 4 minutes per side. Remove cooked chops to a plate.</dd><dt><strong>Caramelize the Onions:</strong></dt><dd>Add the remaining butter to the skillet left with browned bits from the pork chops. Add the thinly sliced sweet onions to the pan. Cook over medium heat, stirring occasionally, until the onions brown and soften thoroughly, about 15 minutes. This long caramelizing process draws out their natural sweetness and creates flavor depth.</dd><dt><strong>Add Garlic and Build the Gravy:</strong></dt><dd>Stir in freshly minced garlic and cook together with the onions for about 30 seconds until fragrant to avoid burning. Sprinkle 2 tablespoons of the reserved seasoned flour into the skillet and stir it into the butter and onions. Cook this mixture for an additional minute to toast the flour, which will help thicken the gravy.</dd><dt><strong>Create the Creamy Sauce:</strong></dt><dd>While stirring constantly, slowly pour in the chicken stock to avoid lumps, then add the heavy cream. Bring the mixture to a simmer and let it thicken for about 2 minutes. Taste at this stage and adjust seasoning if needed. The sauce should be rich and creamy with a good balance of savory and sweet from the onions.</dd><dt><strong>Simmer the Pork Chops in Gravy:</strong></dt><dd>Return the pork chops and any resting juices to the skillet, nestling them into the sauce. Cover and simmer gently for 10 minutes or until the chops reach an internal temperature of 145 to 150 degrees Fahrenheit and the gravy has thickened beautifully. The chops will soak up the flavors while staying tender and juicy.</dd><dt><strong>Serve:</strong></dt><dd>Plate the pork chops and generously spoon the onion gravy over each one. Garnish with fresh parsley if desired and serve alongside mashed potatoes or rice to soak up all the sauce.</dd></dl>

<p>My favorite part of this dish is definitely the caramelized onions in the gravy. The long slow cooking mellows their pungency and turns them sweet and silky, creating a perfect contrast to the savory pork. This recipe always sparks family memories of cozy dinners around the table, especially during colder months when comfort food really hits the spot.</p>

Storage Tips

<p>Store leftovers in an airtight container in the fridge for up to three days. When reheating, add a splash of chicken stock or water to loosen the gravy if it has thickened too much. Pork chops can become dry if overcooked, so gentle reheating is best.</p>

Ingredient Substitutions

<p>Boneless pork chops work fine but require shorter cooking time. Beef stock can replace chicken stock for a deeper flavor. Whole milk can substitute for heavy cream but the gravy will not be as thick or rich.</p>

Serving Suggestions

<p>Serve these smothered pork chops over creamy mashed potatoes, buttered rice, or buttery egg noodles to make the most of the luscious sauce. Add steamed green beans or roasted carrots on the side for a balanced meal.</p>

<p>Serve warm over mashed potatoes or rice to soak up the gravy. It makes a cozy, satisfying family dinner.</p>

Common Recipe Questions

→ Can boneless pork chops be used instead?

Yes, boneless pork chops can substitute for bone-in, though cooking time may need adjustment. Always check for an internal temp of 145°F to ensure juiciness.

→ How can I adjust the gravy for less creaminess?

Replace the heavy cream with additional chicken stock for a lighter, less creamy gravy without sacrificing flavor.

→ What’s the best way to store leftovers?

Store leftovers with gravy in an airtight container in the fridge for up to 3 days. Add a splash of chicken stock when reheating to loosen the sauce.

→ Can this dish be frozen?

Yes, freeze pork chops with gravy in a freezer-safe container for up to 3 months. Sauce may separate when thawed—stir in chicken stock to reblend.

→ What sides complement the dish well?

Mashed potatoes or steamed rice are excellent sides that soak up the savory gravy, balancing the rich flavors nicely.