Smothered Pork Chops in Onion Gravy
- 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)
Smothered Pork Chops in Onion Gravy
- Pat the chops dry. Mix the salt, pepper, garlic powder and paprika and season both sides of the chops.
- 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.
- Heat the oil in a 12-inch skillet over medium-high heat until it shimmers.
- Brown the chops on both sides. They won't be cooked through yet. Move them to a plate.
- Lower the heat to medium and melt the butter in the pan.
- Add the onions and cook, stirring now and then, until soft and golden.
- Stir in the garlic and the 2 tablespoons of saved flour and cook, stirring, until no dry flour remains.
- Slowly stir in the broth, scraping up the browned bits, then stir in the milk, Worcestershire, thyme and cayenne (if using).
- Bring the gravy to a simmer and nestle the chops back in, spooning onions and gravy over the top.
- 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.
Smothered Pork Chops in Onion Gravy
- Taste the gravy and add salt if needed. Sprinkle with parsley and serve.
- Cook to 145°F inside (check with a thermometer).