Smothered Pork Chops
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 people
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Calories
493 kcal
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Course
Main Course, Dinner
Smothered Pork Chops
Description
This Smothered Pork Chops recipe begins with boneless pork chops seasoned with onion powder, garlic powder, salt, and black pepper, then coated evenly in flour. They are pan-fried in a mix of butter and vegetable oil over medium heat, allowing a natural crust to develop before flipping, then set aside. The skillet is used to cook thinly sliced onions until golden and slightly caramelized, followed by garlic, then the reserved flour is added to help thicken the gravy.
Lowering the heat to avoid breaking the sauce, chopped fresh thyme, salt, and pepper are added before gradually introducing chicken broth and buttermilk, creating a creamy, tangy gravy. The pork chops return to the skillet to simmer in the sauce until tender and flavored through. Garnishing with fresh parsley adds brightness to the plate.
The gravy develops a balanced richness from butter and buttermilk, while the crusted pork stays moist inside. Cooking times should be adjusted if chops are thin to prevent overcooking. Serving immediately ensures optimal texture and warmth.
Ingredients
Pork Chops
- 4 boneless pork chop 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 black pepper ground
- ½ cup all-purpose flour divided, 62.5 g
Gravy
- ¼ cup unsalted butter
- 2 tablespoons vegetable oil
- 1 large yellow onion thinly sliced into half-moons
- 2 teaspoons garlic minced
- 1 teaspoon thyme chopped, fresh
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 cup chicken broth
- 1 cup buttermilk
- parsley chopped for garnish
- salt to taste
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
- Lower the heat when adding buttermilk to avoid the sauce separating, though flavor remains unaffected if heat is not reduced.
- Adjust cooking time for thinner pork chops to prevent overcooking.
- Use fresh parsley as garnish to add color and freshness to the finished dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Serving | 1pork chop with gravy | |
| Calories | 493kcal | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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