Textual Chef Textual Chef

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.

70 minMediumServes 4580 cal/serving

CajunDinnerStovetopStandardHigh FiberHigh ProteinAlcohol-Free

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. 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. 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. 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. 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. 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. 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. 7

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

Questions

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

Yes. The gluten in this entry 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.

How long does Smothered Pork Chops with Onion Gravy keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Smothered Pork Chops with Onion Gravy?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More Cajun entries

All Cajun recipes · All Dinner recipes · All Pork Chops recipes