Smothered Pork Chops

Name: Smothered Pork Chops
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 people
Ingredients: 4 boneless pork chops; 2 teaspoons onion powder; 2 teaspoons garlic powder; 1 teaspoon kosher salt; ½ teaspoon ground black pepper; ½ cup (62.5 g) all-purpose flour; ¼ cup (½ stick / 57 g) unsalted butter; 2 tablespoons vegetable oil; 1 large yellow onion; 2 teaspoons garlic; 1 teaspoon fresh thyme; ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 1 cup (240 g) chicken broth; 1 cup (245 g) buttermilk; Parsley; Salt

User Reviews

5.0

24 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
4 people
Calories
493 kcal
Course
Main Course, Dinner

Smothered Pork Chops

Iris Hanson

Report

Smothered Pork Chops are seasoned thick-cut pork chops, seared to perfection, and cooked in a rich, creamy buttermilk gravy. Serve them with a side of creamy mashed potatoes to soak up even more of the delicious gravy!

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

Pork Chops

4 boneless pork chops, room temperature (you can use thick or thin cut, just be sure to adjust the timing if using thin cut, as they may cook faster)
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
½ cup (62.5 g) all-purpose flour, divided

Gravy

¼ cup (½ stick / 57 g) unsalted butter
2 tablespoons vegetable oil
1 large yellow onion, thinly sliced into half-moons
2 teaspoons garlic, minced
1 teaspoon fresh thyme, chopped
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 cup (240 g) chicken broth
1 cup (245 g) buttermilk
Parsley, chopped for garnish
Salt, to taste

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

Pat pork chops dry with paper towels. Evenly season pork chops on both sides with onion powder, garlic powder, salt, and pepper.
Set aside 2 tablespoons of flour, pouring the rest onto a wide plate. Dredge each pork chop in the flour, coating all sides. Shake off excess flour. Set aside.
In a large cast-iron skillet over medium heat, add butter and oil. Once the butter has melted, add the pork chops, making sure not to overcrowd the pan. (Cook in batches if necessary.) Cook for 5-6 minutes on each side, or until a crust forms naturally before attempting to flip it. The pork will release from the skillet once a proper sear has formed. Transfer to a plate and tent to keep warm.
To the same skillet over medium heat, add the onions. Cook for 8-10 minutes, or until golden and slightly caramelized. Add garlic and cook for 1 more minute. Sprinkle reserved flour over the onions and garlic. Stir to coat.
Decrease the heat to low*, and add thyme, salt, and pepper.
Slowly pour the chicken broth into the skillet, stirring and scraping up browned bits from the bottom of the pan. Continue cooking until the sauce thickens and reduces, about 2-3 minutes.
Add buttermilk, stirring to combine.
Return pork chops to the pan and spoon gravy over the top. Raise heat to medium, bring to a simmer, and cook for 5 more minutes, or until the pork is cooked through to an internal temperature of 145°F and the gravy is thickened.
Garnish with parsley. Serve immediately.

Notes

*Heat is lowered at this stage to avoid the sauce from breaking when buttermilk is added. If you opt to not lower the heat it will not affect the flavor of the dish.