No ratings yet

Smothered Pork Chops

These smothered pork chops are seared until golden, then finished in a rich homemade onion gravy made right in the same skillet. The onions, browned bits, broth, and seasonings create a savory Southern-style gravy while the pork chops gently finish cooking until tender and juicy.

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Main Course

Servings:

Calories: 507kcal

Author: Davinah

Equipment

Skillet

Ingredients

Pork Chops

2 lbs Bone-in Pork Chops about 4 chops, 6–8 oz each and ¾–1 inch thick
3 tbsp pork chop seasoning click for my recipe
2 tbsp Avocado oil or Olive Oil

Onion Gravy

2 tbsp Butter unsalted
2 Yellow Onion thinly sliced
3 cloves Garlic minced
1 tsp fresh thyme leaves, or ½ tsp dried thyme
3 tbsp all-purpose flour
2½ cups Chicken Broth or beef broth warm, divided
½ tbsp Worcestershire sauce
Natural Ancient Sea Salt optional, to taste
Black Pepper optional, to taste
Fresh parsley chopped, for serving

Instructions

Sear the Pork Chops

Season the pork chops: Pat the pork chops completely dry with paper towels. Season all sides with the pork chop seasoning, pressing it into the meat.
Heat the skillet: Add the oil to a large cast iron or heavy-bottomed skillet over medium-high heat. Heat until the oil is shimmering.
Sear the pork chops: Add the chops in a single layer without crowding the skillet. Work in batches if needed. Sear for 2–3 minutes per side, until deeply golden brown. They do not need to be cooked through yet.
Set the chops aside: Transfer the pork chops to a plate, leaving the browned bits and drippings in the skillet.

Make the Onion Gravy

Cook the onions: Reduce the heat to medium and add the butter. Once melted, add the onions with a small pinch of salt. Cook for 10–12 minutes, stirring often and scraping the bottom of the skillet, until the onions are soft, golden, and reduced.
Add the aromatics: Stir in the garlic and thyme. Cook for about 1 minute, until fragrant.
Cook the flour: Sprinkle the flour evenly over the onions. Cook for 2 minutes, stirring constantly, until the flour coats the onions and no dry flour remains.
Make the gravy: Slowly pour in 2¼ cups of the warm broth, starting with about ½ cup. Stir until smooth before gradually adding the rest. Stir in the Worcestershire sauce.
Thicken the gravy: Bring the gravy to a gentle simmer and cook for 2–3 minutes, until it begins to thicken. Use some or all of the reserved ¼ cup broth if you want a thinner gravy. Taste and adjust with salt and black pepper.

Finish the Dish

Return the pork chops: Nestle the chops into the gravy along with any juices from the plate. Spoon some of the onion gravy over the tops.
Finish in the gravy: Reduce the heat to low and cover. Gently simmer for 5–8 minutes, or until the thickest part of the pork chops reaches 145°F. Keep the gravy at a gentle simmer rather than a boil.
Rest and serve: Remove the skillet from the heat and let the pork chops rest in the gravy for 5 minutes. Spoon plenty of onion gravy over each chop and finish with fresh parsley.

Notes

Dry the chops: Pat them well before seasoning so they brown instead of steam.
Don’t rush the onions: Cook until soft and golden to build flavor in the gravy.
Adjust the gravy: Reserve ¼ cup broth and add it only if the gravy gets too thick.
Keep the heat low: Once the chops return to the skillet, gently simmer until they reach 145°F.

Nutrition