Prep Time: 10 mins | Cook Time: 40 mins | Total Time: 50 mins | Servings: 4
These delicious pan-seared pork chops are cooked in a rich onion gravy until tender and juicy. A perfect addition to your weekly menu rotation, easy, and a no-fuss.
Ingredients
PORK CHOPS:
1 lb bone-in pork chops, 1-inch thick
1 tsp poultry seasoning or seasoning salt
1/4 tsp fresh ground pepper
2 tbsp olive oil
2 tbsp unsalted butter
ONION GRAVY:
1 tbsp unsalted butter
1 large yellow onion, thinly sliced
pinch of salt
3 cloves garlic, minced
1/2 tbsp chopped fresh thyme
1/2 c low-sodium chicken broth
1/4 c heavy cream
chopped fresh parsley for garnish
How to make Smothered Pork Chops
Step 1: With salt and pepper, season the pork chops.
Step 2: In a large skillet, heat oil and butter over medium-high heat. Once the butter has melted, add the pork chops and sear for about 5 minutes on each side until golden brown. Cook in batches if your skillet isn’t big enough. Once done, transfer the cooked chops on a plate and cover.
Step 3: Melt a tbsp butter in the same skillet over medium heat. Add the sliced onions. Season with a pinch of salt and saute for about 12 minutes until soft and caramelized.
Step 4: Add in the garlic and fresh thyme. Cook for extra 30 seconds.
Step 5: Pour the chicken broth into the skillet and scrape up the browned bits from the bottom with a wooden spoon.
Step 6: Stir in the heavy cream and simmer for about a minute.
Step 7: Add the pork chops back to the skillet with the juices.
Step 8: Adjust the heat to medium-low. Cook for another 3 minutes or until the chop is completely cooked through and the sauce has thickened.
Step 9: Remove from the heat. Before serving, garnish with parsley. Enjoy!
Notes:
Use half-and-half instead of heavy cream to reduce the points by 10. You can use extra virgin olive oil, too, in place of olive oil.
Place the cooled pork chops in an airtight container and store in the fridge for up to 3 to 4 days.
Nutrition Facts:
Amount Per Serving (4 ounces): Calories 353 | Fat 29g 45% | Saturated Fat 12g 60% | Cholesterol 102mg 34% | Sodium 228mg 10% | Potassium 377mg 11% | Carbohydrates 4g 1% | Fiber 1g 4% | Sugar 1g 1% | Protein 19g 38% | Vitamin A 525IU 11% | Vitamin C 4.1mg 5% | Calcium 40mg 4% | Iron 0.8mg 4%
Ingredients
- PORK CHOPS:
- 1 lb bone-in pork chops, 1-inch thick
- 1 tsp poultry seasoning or seasoning salt
- 1/4 tsp fresh ground pepper
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- ONION GRAVY:
- 1 tbsp unsalted butter
- 1 large yellow onion, thinly sliced
- pinch of salt
- 3 cloves garlic, minced
- 1/2 tbsp chopped fresh thyme
- 1/2 c low-sodium chicken broth
- 1/4 c heavy cream
- chopped fresh parsley for garnish
Instructions
Step 1: With salt and pepper, season the pork chops.
Step 2: In a large skillet, heat oil and butter over medium-high heat. Once the butter has melted, add the pork chops and sear for about 5 minutes on each side until golden brown. Cook in batches if your skillet isn't big enough. Once done, transfer the cooked chops on a plate and cover.
Step 3: Melt a tbsp butter in the same skillet over medium heat. Add the sliced onions. Season with a pinch of salt and saute for about 12 minutes until soft and caramelized.
Step 4: Add in the garlic and fresh thyme. Cook for extra 30 seconds.
Step 5: Pour the chicken broth into the skillet and scrape up the browned bits from the bottom with a wooden spoon.
Step 6: Stir in the heavy cream and simmer for about a minute.
Step 7: Add the pork chops back to the skillet with the juices.
Step 8: Adjust the heat to medium-low. Cook for another 3 minutes or until the chop is completely cooked through and the sauce has thickened.
Step 9: Remove from the heat. Before serving, garnish with parsley. Enjoy!
Notes
Use half-and-half instead of heavy cream to reduce the points by 10. You can use extra virgin olive oil, too, in place of olive oil. Place the cooled pork chops in an airtight container and store in the fridge for up to 3 to 4 days.
