Smothered Pork Chops
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
4
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Calories
514 kcal
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Course
Main Course, Dinner
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Cuisine
American
Smothered Pork Chops
Description
This dish starts by seasoning pork chops with a blend of salt, black pepper, paprika, garlic powder, onion powder, and mild chili powder. The chops are dredged in a seasoned flour mixture, then pan-seared in vegetable oil to obtain a golden crust. Searing develops flavor but doesn’t fully cook the meat. The chops are then removed while a gravy is formed in the same pan.
The gravy is prepared by sautéing chopped onions and minced garlic, then building a roux with butter and the reserved seasoned flour. Cooking the roux eliminates raw flour taste. Chicken broth and heavy cream are whisked in continuously to create a smooth, flavorful sauce enriched with Italian seasoning and Worcestershire sauce. The pork chops are returned to the pan to simmer and finish cooking in the gravy, which keeps them moist.
Serving this recipe offers a satisfying combination of tender pork with a flavorful, creamy gravy that complements the spice rub. This dish pairs well with mashed potatoes or rice to soak up the sauce.
Key tips include patting pork chops dry before seasoning and cooking the roux thoroughly. Using a meat thermometer to confirm doneness at 145°F ensures food safety and juicy results.
Ingredients
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper freshly ground
- 1 teaspoon paprika sweet
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder mild
- 1 cup all-purpose flour
- 4 pork chops bone-in, at least 1-inch thick
- 3 tablepoons vegetable oil
Gravy
- 2 tablespoons butter
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 teaspoon Italian seasoning
- 1 teaspoon Worcestershire sauce
- 1 chicken bouillon cube or beef
- 1½ cups chicken broth low sodium, or vegetable broth
- ½ cup heavy cream or half and half
Instructions
- Prep the oven. Preheat the oven to 350°F degrees.
- Make the spice rub. In a small bowl, whisk together the salt, pepper, paprika, garlic powder, onion powder, chili powder. Reserve about ¼ of the spice rub.
- Prep the pork chops. Pat the pork chops dry with paper towels. Generously season the chops with the remaining ¾ of the seasoning rub. Place the seasoned pork chops on a plate.
- Prep the dredge. Season the flour with remaining seasoning rub, salt and pepper. Reserve ¼ cup of the seasoned flour and place in a small bowl.
- Dredge the pork chops. Dredge the chops through the flour mixture making sure they are fully coated. Shake off any excess flour.
- Pan sear the pork chops. Heat the vegetable oil in a large oven safe skillet over medium-high heat. Add the pork chops to the skillet and cook for about 2 minutes per side until golden. The pork might not be fully cooked at this point. Transfer the pork chops to a plate.
- Cook the onion and garlic. In the same skillet add the butter, onion and cook for 3 to 5 minutes until softened and translucent. Add the garlic and cook for another 30 seconds until aromatic. Stir in the Italian seasoning.
- Sprinkle flour. Sprinkle the reserved seasoned flour over the onions and continue cooking while stirring for another 2 minutes to remove the raw flour taste. Stir in the Worcestershire sauce and crumble up the bouillon cube, then stir.
- Make the gravy. Start pouring chicken broth while continuously whisking and cook for a couple more minutes until the gravy comes to a simmer. Whisk in the heavy cream and bring to a simmer. Taste for seasoning and adjust with salt and pepper as needed.
- Add pork chops and braise in the oven. Add the pork back to the skillet and spoon some of the gravy over the chops. Cover the skillet and transfer it to the oven. Cook in the oven for 45 minutes.
- Garnish and serve. Garnish with fresh parsley and serve over mashed potatoes or rice.
Notes
- Pat pork chops thoroughly dry before seasoning to achieve a better sear and deeper crust development.
- Cook the roux (butter and flour) long enough to remove raw flour taste; this improves gravy flavor.
- Whisk continuously when adding broth and cream to the roux to prevent lumps and ensure a smooth gravy.
- Use a digital meat thermometer to check pork chops reach an internal temperature of at least 145°F (63°C) for safe doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 514 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 514kcal | 26% |
| Carbohydrates | 32g | 11% |
| Protein | 36g | 72% |
| Fat | 27g | 42% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 139mg | 46% |
| Sodium | 660mg | 28% |
| Potassium | 748mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1024IU | 20% |
| Vitamin C | 3mg | 3% |
| Calcium | 67mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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