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Pork Chops · Smothered in Onion Gravy

Smothered Pork Chops in Onion Gravy

Bone-in chops browned in a skillet, then simmered in a rich, peppery onion gravy until tender. Serve over rice or mashed potatoes to catch every drop.

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Prep
10 min
Cook
35 min
Total
45 min
Serves
4
Level
Medium

Ingredients

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)

Cook to 145°F inside (check with a thermometer).

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.
  7. Stir in the garlic and the 2 tablespoons of saved flour and cook, stirring, until no dry flour remains.
  8. Slowly stir in the broth, scraping up the browned bits, then stir in the milk, Worcestershire, thyme and cayenne (if using).
  9. Bring the gravy to a simmer and nestle the chops back in, spooning onions and gravy over the top.
  10. 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.
  11. Taste the gravy and add salt if needed. Sprinkle with parsley and serve.

Tip: The USDA safe temperature for whole cuts of pork is 145°F (63°C) followed by a 3-minute rest. A little blush of pink inside is fine.

Tip: Gentle simmering keeps the chops tender; a hard boil tightens the meat.

Tip: Use a separate cutting board for raw meat, and wash hands, boards and knives in hot soapy water after handling it.

Storage: Refrigerate in an airtight container within 2 hours, up to 3 days. Reheat in the gravy over low heat with a splash of broth.

Estimated nutrition per serving: 560 calories · protein 46 g · carbohydrates 21 g · fiber 2 g · sugars 5 g · fat 32 g (saturated 11 g) · sodium 1,040 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 14 of 14 ingredients.