Smothered Pork Chops

Name: Smothered Pork Chops
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4 servings
Ingredients: 4 bone-in pork chops; brine; 2 tablespoons canola oil; ½ cup all-purpose flour; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 teaspoon kosher salt*; ½ teaspoon ground black pepper; 4 medium yellow onions; 1 tablespoon Dijon mustard; 4 cups unsalted chicken stock; 1 teaspoon balsamic vinegar; Chopped fresh parsley or fresh thyme; Cooked brown rice, quinoa, cauliflower mash, Instant Pot Mashed Potatoes, or Crockpot Mashed Potatoes

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Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings
4 servings
Calories
499 kcal
Course
Main Course
Cuisine
American

Smothered Pork Chops

Iris Warren

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Say good-bye to dry pork chops! This easy smothered pork chops recipe is super tender and juicy, with the most delectable onion gravy. Yum!

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Ingredients

Servings

4 bone-in pork chops at least 1-inch thick
brine if using (see notes)*
2 tablespoons canola oil
½ cup all-purpose flour
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 teaspoon kosher salt* divided
½ teaspoon ground black pepper divided
4 medium yellow onions thinly sliced
1 tablespoon Dijon mustard
4 cups unsalted chicken stock divided
1 teaspoon balsamic vinegar
Chopped fresh parsley or fresh thyme
Cooked brown rice, quinoa, cauliflower mash, Instant Pot Mashed Potatoes, or Crockpot Mashed Potatoes optional, for serving

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Instructions

If you’d like to brine the pork chops, do so 45 minutes to 12 hours before you plan to start cooking (see recipe notes).
Pat the pork chops very dry on both sides with paper towels (discard the brine if using).
Place a rack in the center of your oven and preheat the oven to 350° F. In a wide, shallow bowl (a pie dish works well), stir together the flour, cumin, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In a Dutch oven or similar large, deep, oven-safe pot with a tight-fitting lid, heat the oil over medium heat. Dredge the pork chops in the flour mixture on both sides, shaking off any excess. Reserve the remaining flour mixture.
Once the oil is hot and shimmering, gently lower the chops into the pan (lower them away from you to prevent splattering yourself with oil). Cook on both sides until brown and crisp, about 3 to 4 minutes per side (they will not be fully cooked through). If the pork chops will not all fit in your pan without touching, cook them in batches. Transfer to a plate.
Reduce the heat to medium low heat. Add the onions, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Cook, stirring often, until the onions are completely softened, about 15 minutes. Stir in the Dijon mustard.
Sprinkle 3 tablespoons of the reserved flour mixture over the top of the onions. Stir to combine and cook for 2 full minutes, stirring often. No white bits of flour or lumps should remain.
Slowly add 1 1/2 cups of the stock, stirring constantly. With a wooden spoon, scrape along the bottom of the pan to remove any brown bits. Let simmer until the sauce starts to form a cohesive mixture and is slightly thickened. Return the pork to the pot, nestling it in a single layer.
Cover the pot and place it in the oven. Bake the smothered pork chops until the pork is tender and reaches 135° to 140° F on an instant read thermometer, about 30 to 40 minutes (pork is considered safe to eat at 145° F, but its temperature will continue to rise as it rests).
Transfer the pork chops to a plate. Return the pot to the stovetop. Turn the heat to medium, add the remaining 2 1/2 cups stock, and reduce, stirring often and scraping along the bottom of the pan, until the sauce thickens into a gravy, about 15 minutes. Stir in the balsamic vinegar.
Remove from the heat. Return to the pork chops and any juices that have collected on the plate to the pan to let the gravy rewarm them. Serve hot, smothered with gravy, and garnish with chopped parsley or thyme.

Notes

*BRINE: If time allows, for the juiciest possible pork chops, submerge them in 4 cups water mixed with 3 tablespoons kosher salt for 45 minutes at room temperature (or up to 12 hours in the refrigerator). Drain and pat dry. Reduce the salt in the dredging mixture to 1/4 teaspoon and the salt added to the onions to 1/4 teaspoon.
TO STORE: Refrigerate pork chops in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm leftovers in a baking dish in the oven at 350° F or in the microwave.
TO FREEZE: Freeze pork chops in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1(of 4) Calories 499kcal (25%) Carbohydrates 27g (9%) Protein 43g (86%) Fat 24g (37%) Saturated Fat 6g (30%) Polyunsaturated Fat 5g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 117mg (39%) Potassium 1012mg (29%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 522IU (10%) Vitamin C 8mg (9%) Calcium 85mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 499 kcal

% Daily Value*

Serving	1(of 4)
Calories	499kcal	25%
Carbohydrates	27g	9%
Protein	43g	86%
Fat	24g	37%
Saturated Fat	6g	30%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	117mg	39%
Potassium	1012mg	22%
Fiber	3g	12%
Sugar	5g	10%
Vitamin A	522IU	10%
Vitamin C	8mg	9%
Calcium	85mg	9%
Iron	3mg	17%