Smothered Pork Chops
User Reviews
5
Smothered Pork Chops
Description
Smothered Pork Chops involves seasoning bone-in pork chops with spices including onion and garlic powders, cayenne, seasoning salt, and cracked black pepper, then coating them lightly in flour. The chops are browned in a mixture of olive oil and butter to develop a crisp crust while locking in juices. After removing the chops, a gravy is prepared in the same pan using butter, caramelized onions, minced garlic, fresh thyme, and chicken broth. Flour is incorporated to thicken the gravy, which is finished with buttermilk or heavy cream for richness and a creamy texture.
The result is pork chops tenderized by cooking in the creamy onion gravy, with a balance of mild heat from cayenne and depth from caramelized onions and herbs. The technique allows the chops to remain moist while being richly flavored and coated in a smooth sauce.
This dish serves well with mashed potatoes, rice, or crusty bread to soak up the gravy. It suits hearty lunches or dinners that benefit from a satisfying protein with a creamy sauce.
To avoid drying out boneless pork chops, reduce the searing time and finish cooking them in the sauce gently, checking carefully for doneness.
Ingredients
PORK CHOPS:
- 1 pound pork chops about ¾-1 inch thick, bone-in
- ½ tablespoon onion powder
- ½ tablespoon garlic powder
- ½ teaspoon cayenne pepper
- 1 teaspoon seasoning salt
- ½ teaspoon black pepper cracked
- 2 teaspoons olive oil
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter unsalted
FOR GRAVY:
- 1 tablespoon butter unsalted
- 1 large onion thinly sliced
- 1 pinch salt a pinch to taste
- 4 cloves garlic minced
- 1 teaspoon thyme chopped, fresh
- ½ cup chicken broth divided
- ¾ cup buttermilk or heavy cream
- 1 teaspoon flat-leaf parsley fresh and chopped for garnish
Instructions
FOR PORK CHOPS
- Pat the pork chops dry with paper towels to remove any moisture. Season pork chops with garlic powder, onion powder, cayenne, seasoning salt, pepper and olive oil.
- Dredge each chop in the flour; shake off the excess and KEEP THE REMAINING FLOUR.
- Heat 2 tablespoons olive oil and 2 tablespoons of butter in a skillet or pan over medium heat. When hot, fry the pork chops in a single layer on each side until golden browned, about 3-4 minutes per side.
- Remove pork chops from the pan and keep warm.
FOR GRAVY
- In the same pan, heat 1 tablespoon of butter over medium heat.
- Add in sliced onions and add a pinch of salt. Cook while stirring occasionally, until soft and caramelized, about 10 minutes. (Add in 1 tablespoon of the chicken broth if the pan becomes too dry.)
- Add the garlic and thyme; cook until fragrant, about 30 seconds.
- Add 2 tablespoons of the remaining flour to the pan. Mix the flour into the onions and cook to dissolve, about 2 minutes.
- Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let the liquid reduce and thicken slightly, about 2 minutes.
- Whisk in the buttermilk (or cream) and simmer for 1-2 minutes until thick and creamy.
- Return the pork chops to the pan. Coat them in the sauce and let simmer until the pork is completely cooked through, about 5 minutes (or until the pork is cooked to your desired doneness). (The sauce will continue to thicken due the coating on the pork. If too thick, add a little cream or broth to thin out until reaching your desired consistency.)
- Taste test and season with salt and pepper, if needed. Garnish with the chopped parsley before serving. Serve warm.
Notes
- For boneless pork chops, reduce searing time and finish cooking in the gravy to prevent toughness.
- Use bone-in chops for better moisture retention and flavor.
- Serve the gravy hot alongside starches like mashed potatoes to complement the pork.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4serves
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 79mg | 26% |
| Sodium | 825mg | 34% |
| Potassium | 475mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 387IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 95mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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