Smothered Pork Chops Flavor (Printer-Friendly)

Juicy pork chops cooked in savory onion gravy, perfect with mashed potatoes or rice.

# What You’ll Need:

→ Seasonings

01 - 1 teaspoon seasoned salt
02 - 1 teaspoon garlic powder
03 - 1 teaspoon onion powder
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon black pepper
06 - ¼ teaspoon cayenne pepper

→ Coating

07 - ½ cup all-purpose flour, divided

→ Meat

08 - 4 bone-in pork chops, about 1 inch thick

→ Fat

09 - 2 tablespoons unsalted butter, divided
10 - 2 tablespoons olive oil

→ Vegetables

11 - 1 medium sweet onion, thinly sliced
12 - 3 cloves garlic, minced

→ Liquids

13 - 1 ½ cups chicken stock
14 - ½ cup heavy cream

# Steps to Follow:

01 - In a small bowl, combine seasoned salt, garlic powder, onion powder, smoked paprika, black pepper, and cayenne pepper. Reserve about one-quarter to one-third of the mixture for seasoning the pork chops, and set the remainder aside.
02 - Season pork chops generously with the reserved seasoning mixture. In a medium shallow bowl, mix the remaining seasoning with half of the all-purpose flour. Dredge each pork chop in this flour mixture, shaking off excess. Reserve remaining flour for later use.
03 - Heat olive oil and 1 tablespoon butter in a large 12-inch cast iron skillet over medium heat. In batches, add pork chops to the skillet and cook until golden brown, about 3-4 minutes per side. Remove chops and set aside on a plate.
04 - Add remaining 1 tablespoon butter to the skillet. Sauté sliced onions over medium heat until browned and softened, approximately 15 minutes, stirring occasionally. Add minced garlic and cook until fragrant, about 30 seconds.
05 - Sprinkle 2 tablespoons of reserved flour into the skillet with onions and garlic. Stir into the butter and cook for 1 minute to form a roux.
06 - Gradually pour in chicken stock while stirring constantly to prevent lumps. Stir in heavy cream. Bring mixture to a simmer and cook for 2 minutes, adjusting seasoning to taste.
07 - Return pork chops along with any accumulated juices to the skillet. Cover with gravy and simmer for 10 minutes or until the internal temperature reaches 145°F and the gravy thickens.
08 - Plate pork chops and spoon gravy over top. Garnish with fresh parsley if desired and serve immediately.

# Helpful Hints:

01 - For a non-creamy gravy, substitute heavy cream with additional chicken stock.
02 - Boneless pork chops can be used but may require adjustment in cooking time; ensure internal temperature reaches at least 145°F.
03 - Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of chicken stock when reheating to loosen the gravy.
04 - Freeze leftovers in a freezer-safe container for up to 3 months. The sauce may separate upon thawing; stir in chicken stock as needed.

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