Smothered Pork Chops

Name: Smothered Pork Chops
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 servings
Cuisine: Southern American
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 garlic cloves, minced; 2 cups chicken broth; 1/2 cup heavy cream; 4 fresh thyme sprigs; 2 tbsp unsalted butter

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.

60 minMediumServes 4560 cal/serving

Southern AmericanDinnerStovetopHigh ProteinHigh FiberNut-FreeAlcohol-Free

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 garlic cloves, minced
2 cups chicken broth
1/2 cup heavy cream
4 fresh thyme sprigs
2 tbsp unsalted butter

Instructions

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.
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.
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.
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 minced garlic cloves and cook 1 minute more.
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.
6

Return the pork chops and any juices to the pan. Add 4 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.
7

Remove thyme sprigs. Taste gravy and adjust seasoning. Serve pork chops smothered in the onion gravy.

Questions

Can I make Smothered Pork Chops dairy-free?

Yes. The dairy in this entry is 1/2 cup heavy cream, 2 tbsp unsalted butter. Swap the cream for full-fat coconut milk or an oat cooking cream; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Smothered Pork Chops gluten-free?

Yes. The gluten in this entry is 1/2 cup all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Smothered Pork Chops 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?

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.

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