Smothered Pork Chops
A Southern classic of thick bone-in pork chops seasoned, pan-seared until golden, then braised in a rich caramelized onion and cream gravy until fork-tender.
Ingredients
- 4 bone-in pork chops, about 1 inch thick
- 1 tsp salt
- 1 tsp black pepper, coarsely ground
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 cup all-purpose flour
- 3 tbsp vegetable oil
- 2 large yellow onions, thinly sliced
- 4 cloves garlic cloves, minced
- 2 cups chicken broth
- 1/2 cup heavy cream
- 4 sprigs fresh thyme sprigs
- 2 tbsp unsalted butter
Instructions
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1
Pat 4 bone-in pork chops, about 1 inch thick dry. In a small bowl, mix 1 tsp salt, 1 tsp coarsely ground black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp smoked paprika. Rub the seasoning all over the chops.
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2
Spread 1/2 cup all-purpose flour on a plate. Dredge each pork chop in flour, shaking off excess. Reserve 2 tablespoons of the remaining flour.
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3
Heat 3 tbsp vegetable oil in a large, heavy skillet or Dutch oven over medium-high heat until shimmering. Sear 4 bone-in pork chops, about 1 inch thick for 3-4 minutes per side until deep golden brown. Transfer to a plate.
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4
Reduce heat to medium. Add 2 tbsp unsalted butter to the same pan. Add 2 large thinly sliced yellow onions and cook, stirring occasionally, for 12-15 minutes until golden and caramelized. Add 4 cloves minced garlic cloves and cook 1 minute more.
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5
Sprinkle the reserved flour over the onions and stir to coat. Cook 1 minute, then gradually pour in 2 cups chicken broth while stirring, scraping up all browned bits. Stir in 1/2 cup heavy cream.
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6
Return the pork chops and any juices to the pan. Add 4 sprigs fresh thyme sprigs sprigs. Bring to a gentle simmer, reduce heat to low, cover, and cook for 20-25 minutes until pork reaches an internal temperature of 145 degrees F and is tender.
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7
Remove thyme sprigs. Taste gravy and adjust seasoning. Serve pork chops smothered in the onion gravy.