Smothered Pork Chops with Onion Gravy
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.
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 cloves 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
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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.
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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.
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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.
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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 cloves minced garlic cloves and cook 1 more minute.
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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.
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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.
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7
Taste the gravy and adjust seasoning. Serve pork chops topped with onion gravy, garnished with 2 tbsp chopped fresh flat-leaf parsley.