PREP TIME: 15 MINS | COOK TIME: 25 MINS | TOTAL TIME: 40 MINS | SERVES: 4
These juicy pork chops smothered in an incredibly luscious gravy are the definition of the best weeknight dinner! Not to mention, this dish is super easy to whip and ready in under an hour! Serve these scrumptious smothered pork chops with mashed potatoes or white rice for a simple yet filling meal perfect for even the busiest days!
INGREDIENTS
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PORK CHOPS:
2 tbsp olive oil
1 tbsp unsalted butter
1 lb (500grams) bone-in pork chops, about 3/4-1” thick
1/2 tbsp garlic powder
1/2 tbsp onion powder
1/2 tsp cayenne
2 tsp olive oil
1/2 c. all-purpose flour
1 tsp seasoning salt
1/2 tsp fresh cracked black pepper
GRAVY:
1 large onion, thinly sliced
1 tbsp unsalted butter
1 tsp fresh chopped thyme
4 cloves garlic, minced
3/4 c. buttermilk or heavy cream
1/2 c. chicken broth, divided
Chopped fresh flat-leaf parsley, for garnish
pinch of salt
HOW TO MAKE SMOTHERED PORK CHOPS
PORK CHOPS:
Step 1: Using paper towels, pat the pork chops dry. Sprinkle them with garlic powder, onion powder, cayenne, seasoning salt, and pepper. Then, drizzle with olive oil.
Step 2: Coat the chops in flour, shaking the excess off.
Step 3: In a skillet or pan, heat 2 tbsp olive oil with 2 tbsp butter over medium heat. Add the chops to the hot pan in a single layer and sear for about 3 to 4 minutes on each side or until golden brown.
Step 4: Set the chops aside when done and keep warm.
GRAVY:
Step 5: Meanwhile, melt a tbsp butter in the same pan over medium heat.
Step 6: Once the butter has melted, add the sliced onion to the pan and sprinkle with a pinch of salt. Cook the onion for about minutes, stirring often until soft and caramelized. If the pan becomes too dry, add a tbsp chicken broth.
Step 7: To the onions, add the garlic and thyme. Continue to cook for additional 30 seconds.
Step 8: To the pan, add the remaining 2 tbsp flour. Stir the flour into the onions and cook for 2 minutes more until the flour has been dissolved.
Step 9: Add the broth to the pan, scraping the browned bits from the bottom. Allow the liquid to simmer for about 2 minutes until slightly thickened. Then, add the buttermilk or cream to the pan, stir, and simmer for about a minute or two until thick and creamy.
Step 10: Place the chops back to the pan and spoon the sauce over. Simmer for about 5 minutes or until the pork is cooked through. Feel free to add a bit of cream or broth to thin out the sauce if it turned out too thick until you get your desired consistency.
Step 11: Adjust the seasoning according to taste. Once ready, serve the smothered pork chops warm garnished with some chopped parsley. Enjoy!
NOTES:
If using boneless pork chops, decrease the searing time to about 2 minutes on each side. Make sure not to overcook or dry out the chops to prevent them from getting tough and chewy.
NUTRITION FACTS:
Calories: 355kcal | Carbohydrates: 19g | Protein: 22g | Fat: 21g | Saturated Fat: 7g | Fiber: 2g | Sugar: 4g
Ingredients
- PORK CHOPS:
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 lb (500grams) bone-in pork chops, about 3/4-1” thick
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tsp cayenne
- 2 tsp olive oil
- 1/2 c. all-purpose flour
- 1 tsp seasoning salt
- 1/2 tsp fresh cracked black pepper
- GRAVY:
- 1 large onion, thinly sliced
- 1 tbsp unsalted butter
- 1 tsp fresh chopped thyme
- 4 cloves garlic, minced
- 3/4 c. buttermilk or heavy cream
- 1/2 c. chicken broth, divided
- Chopped fresh flat-leaf parsley, for garnish
- pinch of salt
Instructions
PORK CHOPS:
Step 1: Using paper towels, pat the pork chops dry. Sprinkle them with garlic powder, onion powder, cayenne, seasoning salt, and pepper. Then, drizzle with olive oil.
Step 2: Coat the chops in flour, shaking the excess off.
Step 3: In a skillet or pan, heat 2 tbsp olive oil with 2 tbsp butter over medium heat. Add the chops to the hot pan in a single layer and sear for about 3 to 4 minutes on each side or until golden brown.
Step 4: Set the chops aside when done and keep warm.
GRAVY:
Step 5: Meanwhile, melt a tbsp butter in the same pan over medium heat.
Step 6: Once the butter has melted, add the sliced onion to the pan and sprinkle with a pinch of salt. Cook the onion for about minutes, stirring often until soft and caramelized. If the pan becomes too dry, add a tbsp chicken broth.
Step 7: To the onions, add the garlic and thyme. Continue to cook for additional 30 seconds.
Step 8: To the pan, add the remaining 2 tbsp flour. Stir the flour into the onions and cook for 2 minutes more until the flour has been dissolved.
Step 9: Add the broth to the pan, scraping the browned bits from the bottom. Allow the liquid to simmer for about 2 minutes until slightly thickened. Then, add the buttermilk or cream to the pan, stir, and simmer for about a minute or two until thick and creamy.
Step 10: Place the chops back to the pan and spoon the sauce over. Simmer for about 5 minutes or until the pork is cooked through. Feel free to add a bit of cream or broth to thin out the sauce if it turned out too thick until you get your desired consistency.
Step 11: Adjust the seasoning according to taste. Once ready, serve the smothered pork chops warm garnished with some chopped parsley. Enjoy!
Notes
If using boneless pork chops, decrease the searing time to about 2 minutes on each side. Make sure not to overcook or dry out the chops to prevent them from getting tough and chewy.
