Prep time: 10 mins | Cook time: 45 mins | Serves: 3-4
Pan-fried pork chops smothered in rich onion gravy. This mouthwatering Southern classic is flavor-filled, very comforting, and a cosy meal that you can easily whip up at any time. Serve this smothered pork chops over mashed potatoes with a side of your favorite veggies for a stick-to-the-bone dinner.
INGREDIENTS
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3-4 thick-cut bone-in pork chops (1 to 1 1/2” thick)
2 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1 medium yellow onion, sliced
3/4 c. all-purpose flour, divided
3 tbsp extra virgin olive oil
4 cloves garlic, minced
2 c. chicken broth
3 tbsp unsalted butter
1/3 c. heavy cream
2 tsp salt
1/2 tsp freshly ground black pepper
How to make Southern Smothered Pork Chops
Step 1: Place the salt, paprika, black pepper, garlic powder, and onion powder in a small bowl. Mix well, then sprinkle the mixture all over the chicken, coating all sides.
Step 2: On a large plate or shallow dish, spread a half cup of flour. Press each pork chop in the flour, coating both sides and shaking the excess off.
Step 3: Heat the olive oil in a large skillet over medium heat. Place the pork chops in the hot oil and sear for about 5 minutes per side until golden brown. When done, transfer the seared pork chops to a plate. Set aside.
Step 4: In the now-empty skillet, saute the onion for about 10 to 15 minutes until tender and beginning to caramelize. Add the garlic and cook for another minute.
Step 5: To one side of the pan, push the onion and garlic. To the empty side of the skillet, add the butter and allow it to melt. Once the butter has melted, stir in the rest of the flour. Cook for additional 1 to 2 minutes, stirring until golden.
Step 6: To the flour mixture, slowly add the chicken broth, stirring constantly. Then, whisk with the onions and garlic, scraping the browned bits from the bottom of the pan. Bring everything to a boil. Once boiling, decrease the heat and simmer for about 15 minutes until thick.
Step 7: Adjust the heat to low, then stir in the heavy cream. If needed, you can more cream/chicken broth to thin out the mixture.
Step 8: Return the pork chops to the skillet. Put the lid on and cook further until the internal temperature of the pork chop reaches at least 145 degrees F. Depending on the size of the chops, this takes between 15 to 25 minutes.
Step 9: To taste, season the smothered pork chops with salt and pepper.
Ingredients
- 3-4 thick-cut bone-in pork chops (1 to 1 1/2” thick)
- 2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 medium yellow onion, sliced
- 3/4 c. all-purpose flour, divided
- 3 tbsp extra virgin olive oil
- 4 cloves garlic, minced
- 2 c. chicken broth
- 3 tbsp unsalted butter
- 1/3 c. heavy cream
- 2 tsp salt
- 1/2 tsp freshly ground black pepper
Instructions
Step 1: Place the salt, paprika, black pepper, garlic powder, and onion powder in a small bowl. Mix well, then sprinkle the mixture all over the chicken, coating all sides.
Step 2: On a large plate or shallow dish, spread a half cup of flour. Press each pork chop in the flour, coating both sides and shaking the excess off.
Step 3: Heat the olive oil in a large skillet over medium heat. Place the pork chops in the hot oil and sear for about 5 minutes per side until golden brown. When done, transfer the seared pork chops to a plate. Set aside.
Step 4: In the now-empty skillet, saute the onion for about 10 to 15 minutes until tender and beginning to caramelize. Add the garlic and cook for another minute.
Step 5: To one side of the pan, push the onion and garlic. To the empty side of the skillet, add the butter and allow it to melt. Once the butter has melted, stir in the rest of the flour. Cook for additional 1 to 2 minutes, stirring until golden.
Step 6: To the flour mixture, slowly add the chicken broth, stirring constantly. Then, whisk with the onions and garlic, scraping the browned bits from the bottom of the pan. Bring everything to a boil. Once boiling, decrease the heat and simmer for about 15 minutes until thick.
Step 7: Adjust the heat to low, then stir in the heavy cream. If needed, you can more cream/chicken broth to thin out the mixture.
Step 8: Return the pork chops to the skillet. Put the lid on and cook further until the internal temperature of the pork chop reaches at least 145 degrees F. Depending on the size of the chops, this takes between 15 to 25 minutes.
Step 9: To taste, season the smothered pork chops with salt and pepper.
