Smothered Pork Chops with Onion Gravy

Name: Smothered Pork Chops with Onion Gravy
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 4 bone-in pork chops (about 3/4 inch thick); 1.5 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp smoked paprika; 1/2 cup all-purpose flour; 3 tbsp vegetable oil; 4 medium yellow onions, thinly sliced; 4 garlic cloves, minced; 2 cups chicken broth; 2 tsp Worcestershire sauce; 1/2 tsp dried thyme; 1/4 tsp cayenne pepper; 2 tbsp fresh flat-leaf parsley, chopped

Thick bone-in pork chops pan-fried until golden, then slow-simmered under a rich caramelized onion gravy until fall-off-the-bone tender. A classic Cajun Sunday supper that turns simple ingredients into deep, savory comfort.

70 minMediumServes 4580 cal/serving

CajunDinnerStovetopStandardHigh FiberHigh ProteinAlcohol-Free

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Ingredients

4 bone-in pork chops (about 3/4 inch thick)
1.5 tsp kosher salt
1 tsp black pepper, freshly ground
1 tsp garlic powder
1 tsp onion powder
1 tsp smoked paprika
1/2 cup all-purpose flour
3 tbsp vegetable oil
4 medium yellow onions, thinly sliced
4 garlic cloves, minced
2 cups chicken broth
2 tsp Worcestershire sauce
1/2 tsp dried thyme
1/4 tsp cayenne pepper
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

Pat 4 bone-in pork chops (about 3/4 inch thick) dry with paper towels. Mix 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper in a small bowl; season both sides of the chops generously.
2

Place 1/2 cup all-purpose flour in a shallow dish. Dredge each chop in flour, shaking off the excess. Reserve 2 tablespoons of the seasoned flour for the gravy.
3

Heat 3 tbsp vegetable oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the chops until deep golden brown, about 3 minutes per side. Transfer to a plate; do not wipe out the pan.
4

Reduce heat to medium. Add 4 medium thinly sliced yellow onions to the drippings and cook, stirring often, until softened and caramelized, about 15 minutes. Add 4 minced garlic cloves and cook 1 more minute.
5

Sprinkle the reserved seasoned flour over the onions and stir to coat. Cook 1 minute. Gradually pour in 2 cups chicken broth, stirring constantly to prevent lumps. Add 2 tsp Worcestershire sauce and 1/2 tsp dried thyme; bring to a simmer.
6

Nestle the seared pork chops back into the pan, spooning gravy over the top. Cover and cook on low heat until chops are tender and reach an internal temperature of 145 degrees F (63 degrees C), about 25 to 30 minutes.
7

Taste the gravy and adjust seasoning. Serve pork chops topped with onion gravy, garnished with 2 tbsp chopped fresh flat-leaf parsley.

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Questions

What internal temperature should Smothered Pork Chops with Onion Gravy reach?

For Smothered Pork Chops with Onion Gravy, the target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

Can I skip the searing in Smothered Pork Chops with Onion Gravy?

Step 3 reads: "Sear the chops until deep golden brown, about 3 minutes per side." You can, but you give up flavor. The browning in step 3 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of Worcestershire sauce in Smothered Pork Chops with Onion Gravy?

The entry for Smothered Pork Chops with Onion Gravy calls for 2 tsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

Can I make Smothered Pork Chops with Onion Gravy less spicy?

Yes. The heat in Smothered Pork Chops with Onion Gravy comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes.

Can I make Smothered Pork Chops with Onion Gravy gluten-free?

Yes. The gluten in Smothered Pork Chops with Onion Gravy is 1/2 cup all-purpose flour, 2 tsp Worcestershire sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

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