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Smothered Pork Chops in Onion Gravy

Ingredients · Serves 4 · Prep 10 min · Total 45 min

  • Chops
  • 4 bone-in pork chops, about 3/4 inch thick
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ½ cup all-purpose flour
  • 2 tbsp vegetable oil
  • Onion gravy
  • 2 tbsp unsalted butter
  • 2 onions, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups chicken broth
  • ½ cup whole milk
  • 1 tsp worcestershire sauce
  • ½ tsp dried thyme
  • ¼ tsp cayenne pepper (optional)
  • 2 tbsp fresh parsley, chopped (optional)
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Smothered Pork Chops in Onion Gravy

Steps

  1. Pat the chops dry. Mix the salt, pepper, garlic powder and paprika and season both sides of the chops.
  2. Put the flour in a shallow dish. Press each chop into the flour, shake off the extra and set it on a plate. Save 2 tablespoons of the leftover flour.
  3. Heat the oil in a 12-inch skillet over medium-high heat until it shimmers.
  4. Brown the chops on both sides. They won't be cooked through yet. Move them to a plate.
  5. Lower the heat to medium and melt the butter in the pan.
  6. Add the onions and cook, stirring now and then, until soft and golden.
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Smothered Pork Chops in Onion Gravy

Steps, continued

  1. Stir in the garlic and the 2 tablespoons of saved flour and cook, stirring, until no dry flour remains.
  2. Slowly stir in the broth, scraping up the browned bits, then stir in the milk, Worcestershire, thyme and cayenne (if using).
  3. Bring the gravy to a simmer and nestle the chops back in, spooning onions and gravy over the top.
  4. Cover and simmer gently, turning the chops once, until they reach at least 145°F (63°C) in the center and the gravy is thick.
  5. Taste the gravy and add salt if needed. Sprinkle with parsley and serve.
  6. Cook to 145°F inside (check with a thermometer).